popiah party

Have always enjoyed a good hearty home-cooked meal at Imbi grandma's and last weekend's lunch was no exception. Can you guess what we had then? Something that we had to 'work on' first before having it 'feast on'. 

With THIS being the main ingredient, it's pretty easy to guess now eh?

The sidekicks ...

For me, the key that binds it all together................the amazingly crunchy and fragrant fried shallots!

And of course, we must never forget the sauces........the tim cheong and chili paste

 Equally crucial is the quality of the popiah skin that one uses. Auntie buys the good thin kind and steams it a bit to soften its texture slightly.
Can you spot my lil boy trying to run away from the camera?

Biggest mistake when wrapping your own popiah is the tendency to stuff too much ingredients into one roll.

The result is a torn popia skin, moreso if you've earlier slabbed the sauces directly onto the skin, thus turning it soggy. Sauces are better spread onto the lettuce leaves. -.-

Now THIS.............is perfection!

Now what's better than having your own popiah party?
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Having a Levain salad and pastry party for dinner afterwards. ^^