Popiah is one of my favourite hawker food in Singapore. Popiah is liken to spring roll expect the roll is prepared when you order and you don’t fry the roll before served. It’s a popular dish and it’s quite easy to prepare. There are popiah parties that are organised in homes here in Singapore and one of the important ingredients for popiah is it’s skin. My family get our skin from Hup Kiat Traditional Popiah Skin. It’s a stall in a quaint neighbourhood in Singapore called Beo Crescent. It’s an old estate located in Tiong Bahru and the stalls have been there for more than 30 years. I remember patronising the stalls there when i was young.
Lots of ingredients go into a popiah – cooked shredded vegetable, chinese sausage, prawn, lettuce, egg, blanched bean sprouts, fried garlic and different sauces. You need some practice as well to get the ingredients into a tight roll so that it does not fall apart while you bite into the succulent roll.
It’s interesting to look at how the skin is being prepared. It takes about 10 seconds to get a skin done, with a certain rhythm of course. It’s a delight to watch them make the skin.
The popiah skin at Hup Kiat is moist and it has good tension which is important when you are trying to wrap ingredients that are wet. The skin hold everything until you either bite or cut into it. It’s good enough to eat the skin on it’s own without any ingredients.