Poh Piah Thod

CHF9.00

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Description

Knusprige Frühlingsrollen mit Gemüse und süss-saurer Sauce

Spring rolls filled with vegetables and sweet and sour sauce

According to wikipedia, A poh piah “skin” (薄餅皮) is a soft, thin paper-like crepe or pancake made from wheat flour. The method of producing the wrapper involves making an extremely wet and viscous dough. A ball of this dough is held to the right hand, then quickly “rubbed” (擦潤餅皮, Hokkien: chhat jūn-piáⁿ phê, literally “to rub a lumpia crepe”) against a hot steel plate in a circular fashion, and lifted.[2][3] Through this process, a very thin layer of the wet dough adheres to the plate and begins to cook. The upper surface of the crepe is then usually cleaned of excess pieces of dough using the dough ball through a dabbing process.[3] When the dough has been cooked to completion, it is peeled off of the hot steel plate before being removed. The rubbing is typically done over two or three plates at once, which allows the baker to continuously produce crepes and gives the proper time for each crepe to be properly cooked.[4]

A popiah vendor in Keelung, Taiwan. Popiah crepes are produced through “rubbing” (foreground) and then filled and rolled (background)
It is eaten in accompaniment with a sweet sauce (often a bean sauce), a blended soy sauce or hoisin sauce or a shrimp paste sauce (hae-ko, Pe̍h-ōe-jī: hê-ko), and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Other common variations of popiah include pork (lightly seasoned and stir-fried), shrimp or crab meat. Seaweed is often included in the Xiamen versions. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

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