House of Annie is hosting the Muhibbah Malaysian Monday roundup for the month of September.
“Muhibbah” is a Malay word meaning “goodwill” or “harmony”. Muhibbah Malaysian Monday is the brainchild of Shaz from Test With a Skewer and Suresh from 3 Hungry Tummies. This is an event where food bloggers post something related to Malaysia and food on a Monday. The host for the month then publishes a roundup of all the dishes collectively posted for that month.
It’s a fun way to celebrate the incredible breadth and diversity of Malaysian food. So if you’re cooking or eating Malaysian food this month, we’d love to know about it!
The “rules” are pretty simple: (more…)
Meet the Ben, the Single Guy, our Top Commenter for the month of August. To thank Ben for being the top commenter, I want to showcase his site and ask him a few questions to introduce himself to you.
I first noticed Ben’s site because he was a commenter on mutual friend Carolyn Jung (the Food Gal)’s site. His was one of the few blogs I’d run into that was talking about eateries in the East Bay (Oakland, Berkeley) as well as San Francisco. I found out that we had something in common – we were both Hawaiian-born Chinese who had transplanted to the Bay Area. So we began commenting on each other’s sites.
Last year we had the pleasure of meeting up with him at a dinner at Carolyn’s house. Ben has a great sense of humor – just read all his snarky recaps of reality food tv shows like Top Chef. He’s a prolific blogger – keeping to a posting schedule that resulted in an amazing 1,000 posts in a little over 3 years – but his content is consistently high quality. In addition, he is a prolific commenter…which is why he’s the top commenter on the House of Annie this month!
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Updated 31 August 2010
Originally posted 28 September 2008
Popiah (also spelled poh piah, poh pia, baobing (薄饼)), is an Asian dish popular in Malaysia and Singapore that’s like a fat spring roll, only not fried. Think of it as kind of an Asian burrito. Except that the popiah filling itself is much more complicated and contains so many more ingredients than a regular burrito.
Mum’s popiah are the best. It’s a perfect combination of sweetness from the flour sauce, the savoriness of pork and prawns, the spiciness of chili and garlic, and the crunch of cooling vegetables. It’s so yummy, you will gobble it down and hurriedly make another without even thinking about it. I have had popiah from hawker stalls in Singapore and Malaysia, even in Penang, where you will find the best food in the world. Mum’s popiah beats them all.
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We learn from a master popiah maker how to make the skins for this popular roll by hand, from scratch.
It all started on our friend Mike’s blog with his post about his cousin making popiah skin. I commented that we should have a popiah making party; a couple months later, his cousin was back in town and he invited us to come over to his house to watch and learn. According to him, his cousin put her three children through college by selling her popiahs at the night market. That makes her a master in my book!
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