Popiah Lunch - Braised Turnip

Popiah Lunch - Braised Turnip
Originally uploaded by Food Trails.

Filling for popiah/fresh spring rolls: It was a little labourious to prepare this. The turnip was shredded manually and ER had a blister on his left index finger after shredding 2 whole turnips. Most probably it was caused by the way he handled the knife. Well, I helped out the rest.

In fact, it was a lot of work to make popiah and this explained why I was not keen to prepare it whenever ER wanted to. BUT, today was special enough to go for it. It was the main item on the menu and we were eating it as a main course and no rice was served in this meal :) Like ER remarked, "I have been talking about making popiah for at least 15 years!" He was happy to have it today! With hands on and folding our individual popiah was an experience to be remembered. It came with all shapes and sizes and had generated much laughter! At one time Rika made it into a California roll look-a-like. With no photos taken, I shall leave it to your imaginations.

Oh yes, ER told me about how his grant aunt prepared the filling. She braised the shredded turnips with fried tofu and there were streaky pork among other condiments. I was told by MY, that was Hokkien style popiah.