Mum’s Popiah is the Best!

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.

Mum's Homemade Poh Pia is the Best

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Homemade Popiah Skins

We learn from a master popiah maker how to make the skins for this popular roll by hand, from scratch.

Homemade popiah skins

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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Roast Chicken Ramadan Recipe

Finding a new chicken recipe always makes me happy. When I first came across this recipe on Kuali.com, it sounded very good and even though the spice list was really long, I knew I had to try it. And I was right, it was a winner. The spices give this chicken dish a really festive feel.

Roast Chicken Ramadan

Roast Chicken Ramadan

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Recipe for Fried Pork with Evaporated Milk

An extremely delicious dish that had the whole family clamoring for more.

Fried Pork with Evaporated Milk

fried pork in evaporated milk

One day while I was cooking dinner, our helper Jessie (who gave us the recipe for Braised Squash with Lemongrass) mentioned this dish that she makes for her catered lunches that is always in demand. She said it was a fish dish that used evaporated milk and curry leaves. According to her, kids loved this dish.

I thought it sounded really good and asked if she would be willing to make it for us. She was very agreeable and told me that if I got her the evaporated milk, she would make it. She even bought the fish.

Now, having Jessie cook a dish for us on a weekday night is already a God-send. But not only that, this dish turned out to be extremely delicious. We ate it up and clamored for more. Fortunately, there was half a can of the evaporated milk left and Jessie told us that we could do this same dish with pork.

I just happened to have pork in my freezer (riblets to be exact—but pork belly chunks would’ve been even better). So Jessie agreed to cook this dish again the next day and even she agreed to wait till we got back home from work before starting to cook, so we could learn how to do it for ourselves. And now we get to share it with you!

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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