Monday, April 18, 2011

Weekend meal: Fun to make, Good to Eat!

Stock-take and clearance again .... hee... I mean clearing my fridge.  Let me see .... some leftover romaine lettuce,  a small turnip, two to three carrots (amazing ... I started with 1.5kg last week), half a packet of breech mushrooms, a bamboo shoot, a small chunk of  pumpkin, two tomatoes, three avocado.  Not much left in the freezer, except for some frozen food.  I've got an idea ... it's weekend, we will make something fun to eat and at the same time, clear some veggies off the fridge!

My simplified popiah with crepe. 

My little girl had some fun time wrapping her popiah and eating it.  This is really a good way to encourage little children to eat their veggies.

DIY popiah - it is fun to make and good to eat!

Popiah fillings:
Carrots, turnips, bamboo shoots* - all finely shredded
Some breech mushrooms (Chinese mushroom will be tastier)
Handful of dried prawns - soaked and chopped
3 cloves garlic, chopped
4 to 5 shallots, sliced
1 small piece of ginger, sliced

* I used those vacuum-packed, pre-cooked bamboo shoots.

1) Heat up some oil and fry the shallots till light golden brown.  Drain on kitchen paper and set aside.
2) Use about 3 tbsp oil from frying the shallot, add ginger and garlic.  Add the chopped dried prawns and stir fry till fragrant.
3) Add the carrots, turnips, breech mushrooms and stir well to combine.  Season with some oyster sauce and add water to cover the content plus a cup more.  Transfer content to pot or casserole and simmer over low heat for an hour.
4) Stir in the bamboo shoots and half the fried shallot.  Add salt to taste.  Simmer for another half an hour.
5) Garnish with some chopped spring onion and fried shallots.

Prepare toppings:
I prepared some romaine lettuce, shredded egg, shredded imitation crabsticks, shredded seaweed, spring onion, minced garlic, chili and black sauce for the popiah toppings.  You can prepare any toppings to suit your preference, such as fried bean curd, blanched bean sprouts, crushed peanuts, Chinese wax sausages etc.

Piping hot porridge from leftover popiah fillings

We finished our crepes and had some leftover popiah fillings and the rich gravy.  I moved the casserole to the stove, add some water and bring it to boil.  Add some chopped pumpkin, a bowl of leftover cooked rice and let it bubble away while I cleared the table.  Stir in a beaten egg at the end and garnish with some shredded romaine lettuce and seaweed.  Simple, yet satisfying!

1 comment:

  1. This is indeed fun! And the popiah look very delicious too...:)!


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