Fresh Popiah with Marie Biscuit sauce

This recipe is specially for my friend Shirley Wong.Sorry took me so long to put it up.. been very lazy LOL!! I hope you will enjoy making these yummy popiah as much as I did and impress your loved ones :) This recipe by the way won me 1st prize in a cooking competition when I was in the States!..:)

There is just something else when eating fresh popiah.. Sure the fried ones are good but I just love the fresh ones.. Brought back memories of the Alor Star Court House popiah years ago when I was small. And the memories of helping my sister making the popiah wrappers by ourselves...amazingly interesting task! Off course now I just buy them from Tesco!.. 

Ok.. so, you will need:

a cup of bean sprout  ( blanch in boiling water water) 

5 strand long beans -(blanch in boiling water and cut into 1/2 cm pieces

1-2 cups ijama (sengkuamg) - julienne 

1 cup of grated cabbage

1 small can of crab meat

1-2  pc tofu -squashed (and mixed in  1 egg -optional )

1 teaspoon fennel seed (jintan manis) pounded together with:

2 shollots and

1 teaspoon tumeric

2 tablespoon vegetable oil for frying

fried shallots for garnish

Heat oil in wok. Fry the fennel and shallot mixture till frangrant. Add in the the squashed tofu and fry till most of the moisture is dried. Add in the crab meat and stir further. Then add in the cabbage, ijama (sengkuang) and long beans. When the vegetables are wilted. turn off the heat.

The Sauce

Its really is a very simple recipe. You'll notice I don't put in the measurement ..it all depends on how you like it..

10 pieces Marie biscuits ( grounded into powder)

2-3 pc dried chillies ( fried without oil and grounded into powder)

tamarind paste to taste

brown sugar and white to taste

salt to taste

1 teaspoon of dark soysauce

water

Put all the ingredients in a sauce pan and bring to boil over medium heat stirring always 

Assembly

Tear one piece of the popiah wrapper. With a brush or spoon brush some of the sauce in the middle. Arrange a little of the bean-sprout on it lengthwise. Spoon the filling on top of the sprout. Fold the left and right sides in first then rolled up from the bottom. Cut each roll into 3 bite size pieces and smoother some sauce over .Garnish with fried shallots