Nonya Popiah Filling Recipe

Quick post- This Nonya Popiah filling recipe has been passed down through generations. It's somewhat of a legacy that I have coveniently fall onto my lap. So, Thank Goodness I'm a good enough cook to fulfill those big shoes. I'm trying my darnest to have all these recipes set in 'virtual stone' as I go along for fear it might be lost when the Bibik Baby Boomer goes K.O.

No specific measurements, all kept Private and Confidential. After all, it's a family legacy.

As with any cooking, mise en place is key. Prep the Bang Kuang(turnip), Bamboo shoots, boiled Fatty Pork, Prawn and Pork Bone Stock(not in picture). Make sure you drain the turnips good.

Start frying the cripy garlic for the popiah garnish(only about 1000 cloves), and leave some for your popiah filling

Add the Tao Chio(Fermented Bean paste)


Add the par boiled pork, fry till fragrant....oh yea also the secret ingredient s****r(must have)
Start adding in the bamboo shoots, constantly stirring. May need some muscle power
Stir fry till al dente, start the transfer to a 15 kg pot...

When I said 15 kg pot , I meant 15 kg pot(this batch feeds 30 pax @ 2 big popiahs each) Add all the rest of the ingredients. Stock, Bang Kuang....Muscle power needed for sure at this point

Bring to boil and keep on boiling till filling is al dente. Best kept for 2-3 days prior to being eaten.

More pics of the popiah part on Sunday coming soon...