Vegetarian Poh Piah

EGG SKIN

Makes 30-40 pieces

350g wheat flour
250g tapioca flour
6 rice bowls warm water
10 eggs – stir with 2 tsp salt and sieve
2 tbs oil

Mix flour by hand in basin adding warm water gradually.
Alternately add in eggs which have been sieved.
When well mixed, add in 2 tbs oil.

Ingredients

1 main ingredients for turnip
-filling
5 turnips; sliced thinly (5
-to 6)
4 carrots; sliced thinly (4
-to 5)
1 ti bamboo shoots; sliced
-thinly
1 bowlful of bean sprouts;
-roots removed
1 ta minced garlic
1 ta minced ginger
2 ta mashed preserved soya
-beans; tau cheo --
1 seasoning:
1 dark soya sauce
1 light soya sauce
1 oyster sauce
1 pepper --
1 ingredients for rolls:
1 lettuce
1 spring roll pastry (pohpiah
- skins
1 minced garlic
1 chillie sauce thick sweet
-soya sau
1 syrup --
1 ingredients for garnishings:
1 ground peanuts
1 cooked cocktail
-prawns/shrimps
1 omelette; (sliced to strips)
1 cucumber; (sliced to strips)
1 fried sliced tow kua; (hard
-crumbled tofu)
1 fried/toasted shallots
1 coriander leaves/cilantro

Instructions

Method for frying main ingredients:

1. Heat 2 T oil then add minced garlic, ginger and mashed preserved soya
beans (tau cheo).
2. When fragrant and brown, add turnips, carrots and bamboo shoots
3. When ingredients are semi-soft and wet with the gravy, add bean
sprouts and seasoning to your taste.
4. Fry till gravy has dried and ingredients are all soft.