Post by SeaDragon on Dec 16, 2017 15:29:27 GMT 10
Betty's Kitchen : Art of making 'popiah' skin
Betty Saw
Q: Would you please do all cooks in Singapore and Malaysia a favour and give us the recipe and method for popiah skin? Not the egg skin of Peranakan cooking, but the plain skin.
We are at the mercy of a dwindling number of ageing professional popiah skin makers and the commercial frozen ones are not satisfactory.
All I know is that it is a lump of dough held in the hand that is quickly brought into contact with the griddle in a kind of circular motion and the skin is immediately lifted off.
A: You will require a lot of practice to make your own spring-roll wrappers. It is made from a simple recipe of one part plain flour to one-third part water and salt.
Ingredients:
600g plain flour
200ml water
1 tsp salt
Method:
Combine the above ingredients and knead to a soft dough. Slap the dough on the work surface until it becomes elastic, then set aside to rest for 3-4 hours.
Cook the skin as you have described on a lightly greased heavy griddle pan over a moderate heat.
With the right amount of pressure and control, you should be able to produce thin round popiah skins which are slightly tough and dry to the touch.
Betty Saw
Q: Would you please do all cooks in Singapore and Malaysia a favour and give us the recipe and method for popiah skin? Not the egg skin of Peranakan cooking, but the plain skin.
We are at the mercy of a dwindling number of ageing professional popiah skin makers and the commercial frozen ones are not satisfactory.
All I know is that it is a lump of dough held in the hand that is quickly brought into contact with the griddle in a kind of circular motion and the skin is immediately lifted off.
A: You will require a lot of practice to make your own spring-roll wrappers. It is made from a simple recipe of one part plain flour to one-third part water and salt.
Ingredients:
600g plain flour
200ml water
1 tsp salt
Method:
Combine the above ingredients and knead to a soft dough. Slap the dough on the work surface until it becomes elastic, then set aside to rest for 3-4 hours.
Cook the skin as you have described on a lightly greased heavy griddle pan over a moderate heat.
With the right amount of pressure and control, you should be able to produce thin round popiah skins which are slightly tough and dry to the touch.