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Poh Piah
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10 Eggs
- 285g Plain Flour
- 6 cups Water
- 1 tablespoon Corn Flour
- 3kg Bangkwang or Turnip
- 500g Bamboo Shoots
- 8 pcs Tau Kua
- 500g Prawns
- 200g Pork Belly
- 8 tablespoon Garlic
- 200g Tau Cheo
- 500ml Prawn Stock
- 1 bowl Sweet Dark Sauce
- 2 tablespoon Oil
- 900g Bean sprouts
- 455g Red Chillis
- 455g Chinese Lettuce
- 8 bundles Coriander Leaves
Directions:
- (To make Poh Piah skin)
Beat eggs, add flour, and stir, then add ½ cup of water, continue
stirring.
- Heat and oil kuali.
- Pour in 1 large ladle-full
of batter into kuali.
- Make sure batter is
evenly distributed, flip when necessary and remove when cooked. Cover
the skins with a moistened tea towel.
- (To make filling) Slice
bangkwang, Tau Kua, bamboo shoot and Pork belly.
- Heat up the oil in a
kuali, then add garlic and Tau Cheo and fry till fragrant.
- Add the prawns and minced
pork, and stir-fry.
- Then add the bangkwang
and the bamboo shoots.
- Pour in the prawn stock.
- Add some dark soya sauce
for colour.
- After the prawn stock
is absorbed into the filling, add the Tau Kua.
- Pour a little bit of
water, add salt to taste, and simmer for about 30 minutes.
- (To wrap Poh Piah) Put
1 tablespoon of sweet sauce on the Poh Piah skin.
- Add garlic, chilli and
spread it around the middle.
- Put a piece of lettuce
and bean sprouts.
- Take about 1 tablespoon
full of the filling, squeeze out the gravy, and put on top of the
bean sprouts.
- (Add the garnish) Mashed
eggs, prawns, cucumber and parsley.
- Wrap the Poh Piah.
Pengat
- 10 pcs Pisang Raja (banana)
- 1kg Yam
- 1.5kg Tapioca
- 500ml Santan
- 150g Sugar
- ½ teaspoon Salt
- 500g Gula Melaka
- 6 Pandan Leaves
Directions:
- Cut yam and tapioca
into cubes and steam with pandan leaves till soft.
- Cut banana into small
pieces.
- Melt the gula melaka
with pandan leaves in ½ cup of water.
- Add in santan, but do
not bring to boil.
- Add in the yam, tapioca,
pisang raja and a pinch of salt.
- Let it simmer for about
15 mins. Cool till chilled.
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