Let’s give it a try…

I still had two little sengkuang/mangkuang, two pieces of tau kua, a bit of prawns and some French beans left so I decided to fry some more popiah filling the same way that I did the other day. We had finished all the skin that we used the previous time but there was this pack…

…in the fridge that my missus bought a while ago – though I wondered why since she has never been into making popiah. other than those little rolls with prawn sambal inside for occasions like Chinese New Year.

Well, this one isn’t as easy as the other peel-and-use type…

…that one would only need to thaw once taken out of the freezer, that’s all.

It sure looks more like the freshly-made popiah skin…

…though, just a little thicker and harder but once steamed, it would turn soft.

However, it tears rather easily though…

…so it would be best…

…not to apply the pounded chili or put the filling first. It was fine when I put the thinly-sliced omelette and lettuce first, before adding the filling and the chili, in whichever order, and crushed peanut (this could be at the bottom too, actually) on top and rolled…

…and yes, one should not be over-ambitious and add too much filling to make one big popiah – the skin will give way, that’s for sure.

I would say it was all right and as the title of the song goes – ain’t nothing like the real thing!

And moving away from the subject of popiahs, I fried this for the girls for breakfast…

…before sending them back to their school on Sunday – fried bihun with canned stewed pork chop and thinly-sliced French beans and egg. If anyone is interested, I’ve blogged about cooking it before right here…and like what I mentioned then, make sure you get the canned stewed pork chops as this would be mostly lean and all you need to do would be to get rid of the bones and mash the meat into bits and pieces.

Come, give it a try…