Traditional Egg Sponge Cake

Ingredients:

• Plain flour 150g
• Eggs 3 large
• Sugar 120 gs

Method:

• Beat sugar and eggs with electric beater on high about 15 mins. Fold the flour from sides to centre lightly but quickly till combine.
• Pour onto bamboo basket lined with glass paper. Make sure to fill up to the brim.
• Steam on high heat for 30 mins. Remember to get the boiling water ready beforehand.

Luffa (Prawn Pancake)

Ingredients:

• Luffa 2 medium size (skinned and sliced)
• Garlic 4 cloves(chopped)
• Prawns 100g medium size
• Sweet potatoes flour 100g
• Water 1 rice bowl
• Salt 1 tsp

Method:

• Peel prawns, season in salt and sugar for an hour. Rinse and pat dry.
• Cut luffa into thin slices.
• Mix flour, water and salt together. Leave aside for 1/2 hour. Divide into 2 portions.
• Heat the pan and add 3 tbls of oil fry 1/2 of garlic, add 1/2 luffa and 1/2 prawns. Stir fry 2 mins. Stir the batter and add in 1/2. Even out the ingredients and let it brown on one side before turning over to brown other side.
• Remove and serve with chopped chillis and garlic. Continue with other portions as above.

Popiah (Spring Roll)

Ingredients for Wrapper:

• 500g Plain flour (sieved)
• 500ml Water
• 1 tsp Salt

Method:

• Mix well ingredients into a dough. Leave at room temperature covered with cling paper.
• Mix well with a hand held mixer or by hand. Hold the dough in one hand and rub onto hotplate or heated frying pan oiled with a piece of cloth.
• Keep a low heat. Peel off when the wrapper skin leaves the sides. Keep freshly made wrapper covered with clean cloth.

Please refer to the 2 types of Popiah recipes below.

Hokkien Popiah

Ingredients:

• Bangkwang 1kg
• French bean 150g
• Cabbage 150g (cut all vegetables into thin strips)
• Carrot 150g
• Taukwa 2 big pcs (cut into strips)
• Dried prawns 50g (chopped coursely)
• Chinese sausages 2pcs (cut into thin slices)
• Eggs 3 hardboiled (cut up into small pieces)
• Beansprout 400g (cleaned and blanch with hot water)
• Sweet flour sauce Fatman brand
• Chillis paste and peanuts (same as Jiao An version)
• Garlic 12 cloves
• Chopped Parsley
• Chinese lettuce

Method:

• Heat the wok with 5 tbls oil and add taukwa to fry gently on all sides, add a little garlic, fry a few more mins.
• Remove and leave aside. Fry each ingredient separately with the garlic except the taugeh, sausages and eggs.
• Put all together and add a little water to boil gently, add salt and msg to taste. Use the wrapper to wrap all ingredients together.

Jiao An Popiah

Ingredients:

• Bean sprout 500g (soaked in water until ready for use)
• Taukwa 5 pcs (cut into strips)
• Small prawns 500g (cleaned and shelled)
• Belly pork 300g (boil and cut into strips
• Peanuts 1kg (dry fry, remove skin and blended)
• Sesame seeds 150g (dry fry till fragrance)
• Plum sauce 1 small bottle
• Garlic 12 cloves or more (chopped)
• Dry chillis 100 g boiled and seeded (blended together to make a paste)
• Fresh chillis/chillis padi 100g with salt and sugar

Method:

• Heat the wok add 4 tbls oil stir fry the beansprout, add salt and msg to taste. Dish out and leave aside.
• Next use 6 tbls oil pan fry the taukwa lightly, dish aside, add the garlic stirfry 2 mins add the prawns and belly pork.
• Add salt and msg to taste. Dish out. Use the wrapper to wrap by putting the rest of the ingredients together.