Comments on: Popiah

By: lena

lena — Thu, 25 Oct 2012 02:35:29 +0000

Hi,I have tried out this popiah skin recipe. It’s not hard if you can master it. Remember you must beat it till it all the dough leaves the side, meaning it only clinked to the beating hook. Here is the recipe:

http://lilyng2000.blogspot.sg/search?q=popiah+skin

Good Luck.

Lena

By: Cooking For Chinese

Cooking For Chinese — Wed, 27 Jul 2011 14:58:11 +0000

Get yourself a food processor with the grating blade. It makes preparation safer and quicker!

Excellent recipe.

By: TimeToChow

TimeToChow — Wed, 11 May 2011 11:35:10 +0000

thanks for sharing your family recipe. wow lots of ingredients huh!
my aunt makes amazing popiah too, just like your mom. she used to prepare everything and lay it at the table. with the veggies on low simmer on the stove. as a child, i loved making my own popiah. so much fun and of course delicious. she made her own popiah skin too. which really made a huge difference. as the skin was fresh….. anyways. sorry i was just reminiscing. but just wanted to say thanks for sharing and i look forward to making this soon. hopefully i can get my aunts recipe to compare.
and yes hoisin is not the same thing. perhaps consider what they use for jianbing which may be the same or similar. depending on the flavor profile of your hoisin, you can adjust the taste and consistency. some resto use hoisin as a base for the peking duck wrapper saucy thingy…

By: Grace Lee

Grace Lee — Thu, 16 Sep 2010 03:01:22 +0000

YUM! I love Poh piah, but I take the hassle of making the skin by using Springroll skins.

So Kathy – I’m in Melbourne, and I just buy the frozen thing springroll skins, and defrost it and use that. You can get that from any asian grocery…. and we use the smaller ones for peking duck Too!

By: Kathy

Kathy — Fri, 03 Sep 2010 03:31:16 +0000

Hi, Has anyone got the recipe for popiah skin yet? I leave in Sydney, Australia and have tried to buy it here with no sucess.
I have found some on other web site but something is not quite right, can seems to make it.

By: Sally

Sally — Mon, 05 Jul 2010 17:36:13 +0000

Does anyone know how to make tee cheo (sweet sauce) for popiah. We are not able to buy the commercial version here (San Francisco) and I find that using hoisin sauce is not quite right.

By: Mrs Top Monkey

Mrs Top Monkey — Sun, 02 May 2010 04:25:36 +0000

Hi Pablo, long time no comment on your site. Been busy taking care of household and baby.
I was thinking of making popiahs for the hubby to snack on and searched your site (your site is my default chinese recipe site). Alamak… what a long list of ingredients! I think I will try this one day when I’m very, very, very free.

By: pablopabla

pablopabla — Thu, 25 Feb 2010 03:47:29 +0000

CCL : Hi! I'm afraid I don't have the recipe for popiah skin. Are you able to buy the refrigerated popiah skins?