"家常薄饼Homemade Popiah(Vegetable Spring Roll)"

这是我们家常吃的薄饼。我经常(一两个星期一次）会煮这道菜肴当晚餐。我曾经几次试过自己做薄饼皮，但是老公总是说我做的皮比较厚，我最后放弃再花时间尝试把皮做好，直接在巴刹买就算了。做薄饼皮的过程可不间单呢！费时又费力。回想小时候，我家每次都是自己做薄饼皮的，因为当时很难买到现成的。不过都每人投诉皮厚，大慨是没机会做比较吧！现在好命了，比较会选择，哈哈！至于小金杯，有时我会买现成的，有时就自己做。现成的其实不便宜，一个如没记错３０仙。目前为止我还在寻找最满意的小金杯食谱！现实中，做小金杯的功夫也不输于薄饼皮，都是费时又费力！唯一不同的是小金杯耐收，只要收在密罐里就能耐整个月，下次还能吃。但是薄饼皮就不能。我没试过把薄饼皮冷冻，可能可以这样收藏，谁知呢？试过才知道。

This is the Popiah that we always have it at home. I will prepare this as our dinner once each weekly or bi-weekly. For popiah skin, I did try to make it few times but hubby complaint it is thicker than ready bought from wet market. I give up to continue trying it as the effort putting on this experiment not worth. As for the popiah cup, sometimes I will buy the ready make cup from wet market but it is very expensive. If not mistaken, it cost是 30 cents per cup. I still hunting for the best recipes for this popiah cup. Those in the picture still not my satified popiah cup. By the way, the effort to fry this cups are not less that the popish skin, that's the reason it is quite expensive. The only different is popish cup can keep in air-tight container for next round consumption but popiah skin can not. Never try to freeze the popiah skin, may be it worked, who know!!

Ingredients:

Yambean /Jicama ( Sengkuang)  - 1 medium to large size

Carrot                                         - 1 ( size depend on preference)

Beancurd    ( taukua)                  - 1 piece ( Cut into small cube)

Garlic                                         - 5-6 cloves( chopped finely)

Shallot                                        -3-4 ( chopped finely)

Ready fried shallot crisps          - Optional

Shrimps                                      - 1/2 cup( removed shell, lightly chopped)

Minced Pork meat                      - 1/2 cup ( can replace by minced chicken meat too)

Lettuce leave                              - wash clean and drain dry

Popiah Skin                                - 100g -200g ( about 15 pieces but we never finish it)

Popiah Cup                                - ~20

Sauces:

Fresh Chili                                 - ~8

Garlic                                         - 4 cloves
sugar                                          - 1-2 tsp

Lime juice or Vinegar                 - 1-2 tsp

Sweet sauce( tee jiu)                  - bought the ready package from supermarket or wet market.

Methods:
1.  Removed jicama and carrot skin, wash clean and drain dry. Then 
     shredded the them into thinly strips.
2. Heat the pan with 1 tbsp of oil and fried the garlic and shallot until fragrant
    and add in minced shrimps and pork meat. Removed the pan from heat
    once the meat are cooked.
3. Boil a liter of water in a suitable pot and put in all the fried ingredients to
    cook until boiled. Turn the to low heat and continue to cook unitl the
    jicama and carrot are soft. It took about 1-1.5 hours for typical pot and ~5
    minutes for pressure cooker.

Method for chili sauce:
1. Wash clean and drain dry the chili, then remove its center and seeds. Cut
    them into short strips.
2. Removed the garlic skin and cut them into smaller cube.
3. Blend both chili and garlic till fine. You may add in some 
    vinegar/lime juice when to make the process smoother.
4. Add in sugar and vinegar/lime juice and ready to serve.

材料：

沙葛　　　　－　１粒中或大粒的

红萝卜　　　－　１条（大或小随个人喜好）

豆干　　　　－　１片（切成１公分小方型）

蒜头　　　　－　５－６片（切碎）

小葱头　　　－　３－４粒

现成油葱　　－　随喜

虾肉　　　　－　半杯（弃壳，切小但不碎）

碎肉　　　　－　半杯　（可用碎鸡肉替代）

生菜　　　　－　一两棵，洗净滤干

薄饼皮　　　－　大慨１５片

小金杯　　　－　～２０个

酱料：

鲜红椒　　　－　～８条

蒜头　　　　－　４片

糖　　　　　－　少许

酸柑汁／白醋－　1-2茶匙／１-2茶匙

甜酱　　　　－　买现成即可

烹饪法：

１。首先，把沙葛和红萝卜洗净，弃皮，刨丝，待用。

２。加热一汤匙油，炒香蒜头和小葱头，再加入虾肉和碎肉。炒熟后熄
       火。

３。用一个适合的锅装～１公升水，煮滚后放入沙葛和红萝卜丝，炒香
       的蒜头，小葱头，虾肉和碎肉，继续煮至滚，再转小火煮至沙葛和
       红萝卜软。普通锅大概一小时或小时半，气压锅就煮５分钟。

辣椒酱做法：

１。把鲜红椒洗净，弃中心，切段。

２。蒜头弃皮，切段。

３。将鲜红椒和蒜头磨碎（ 可加点酸柑汁／白醋）。

４。加入糖和 酸柑汁即可。