In the past, popiah was (still is) a household dish. Almost every family knew how to make it. The moms will prepared the filling and popiah skin. Then the kids will surrounded the dinning table and started wrapping them. But this activity is getting lesser over these few years.
Popiah is a very simple dish. Mainly assemble with the parts b/m.
1. The skin - the owner hand made every skin. He will grab a ball of very thick batter and spread a thin layer on to the hot plate. Fried it for less than 2mins. If the skin got too thick, the popiah will taste very heavy. If too thin, it can't contain the juicy turnip.
2. Stir fried Turnip - the uncle told me that frying turnip required patient. It must be fried till it's color turn light brownish as it's starch started to caramelize. Then it's sweetness could be portray out fully.
3. Crispy Golden Bits.
The crispy bits provided an savory sweet flavor which was so comforting to the mouth.
4. Unforgettable chili.
While you getting bore from the sweet turnip and savory bits, suddenly a tickling sensation was felt and kick started the taste bud again.
Ehhh.... So good.....😊😊😊 Old Long House Popiah
Kim Keat Palm Market & Food Centre, Blk 22 Lorong 7 Toa Payoh #01-03, Toa Payoh, 310022
Tel: 9171 7157
Opening Hours
Wed to Sun: 0600 - 1700 Closed on Mon and Tue