Popiah

Popiah (Courtesy of Istinna Lim) Serves approx 7-8 pax 1. 1kg Turnip - cut (not shred) into thin longish strips Tip: shredding will increase water content when cooking 2. 1pc Carrot - Shred 3. 1/2 Cabbage - Slice 4. Dried Shrimp - soak, chop Optional: 400g pork belly (boil to cooked, cut into fine strips) 120g shredded dried cuttlefish 6pc dried mushroom 5. 4pc Tau Kwa - Thin strips, pan fry Stir fry above items individually, add oil, diced garlic, salt, sugar, pepper, oyster/fish sauce etc Mix all and stir fry 2nd time till soft. Tip: Do not add water Transfer all to slow cooker for 3-6 hours. Stir occasionally 6. 500g Popiah Skin 7. Optional: 1 tsp Prawn Paste 8. 200 ml (1/4 bottle) Sweet Sauce Mix item 7 & 8 9. Garlic paste 10. 4pc Lettuce - wash in salt water and dry 11. Bean Sprout - blanch 12. Egg - hard boiled and slice thinly or shredded omelette 13. Sausage - steam and slice thinly 14. Chinese Parsley - break into small piece 15. Grounded Peanut 16. Chilli paste