Popiah is a type of spring roll compromising a variety fillings: Grated turnip, lettuce leaf, beancurd, egg bits, grated carrot, a dash of chilli paste and sweet sauce and a sprinkling of fried onions. The name popiah, which in Teochew and Hokkien means "thin wafer", refers to the skin, which is a crêpe, made from wheat flour. The Calamity Chef tells more.
For more bits on Singapore, visit SINGAPORE magazine (singaporemagazine.sif.org.sg), a quarterly publication of the Singapore International Foundation.
SINGAPORE magazine shares stories about the heart and soul of Singapore, and turn the spotlight on a Singapore that is not immediately evident.
20 сен 2010
