Popiah time!
This is a Hokkie-style popiah recipe that's passed down to me on my maternal side of the family from my great grandmother. Possible even before that but that's as far as I'm told it was from.
Its loaded with lots of different vegetables like carrots, French beans, leeks, and the main ingredient jicama (Sengkuang). There's also mushrooms and taukua (firm tofu) in it and braised for at least an hour with soy sauce, oyster sauce, and dark soy sauce.
Its a fairly simple dish to make from a technique standpoint but the amount of chopping of makes it a tedious dish to make. It's all wrapped in popiah skin with lettuce, a black sauce (forgot the name as my Hokkien is terrible) and some Sambal to enjoy.
My Mum's popiah usually also has sliced pork belly, scrambled eggs and prawns but since I had limited time and there are staff members that don't take pork, I skipped these ingredients but did add some chicken slices.
Still super super good!
