Poh Piah Recipe
 Malaysian Recipes

Ingredients:

2 tbsp
4
2 cloves
1
115 g/ 4 oz
115 g/4 oz
8
115 g/ 4 oz
1 tbsp
1 1/2 tbsp
1 packet

Spice Sauce:
4
6 tbsp
4
8 cloves
150 g/ 5 oz
1 tsp
1 tsp
1 tsp
 

vegetable oil
shallots, finely chopped
garlic, crushed
fresh red chili, cored, seeded and finely chopped
lean pork, minced (ground)
crabmeat
water chestnuts, finely chopped
bamboo shoots, shredded
light soy sauce
salted yellow beans
spring roll wrappers

dried red chilies, cored, seeded and chopped
groundnut oil
shallots, finely chopped
garlic, finely chopped
ripe tomato, coarsely chopped
ground coriander seeds
ground cumin seeds
light brown sugar

Method:

1. For the filling : In a wok or frying pan (skillet), heat oil. add shallots, garlic and chili. Cook, stirring occasionally, until softened and transparent. Stir pork into pan and stir-fry until it changes color. add crabmeat, water chestnuts, bamboo shoots, soy sauce and yellow beans.

2. Stir ingredients together for about 2 minutes until well mixed. Leave to cool. Each person helps themselves to filling ingredients then rolls up the wrapper, tucking in the ends, and eats it at once. Serve with Spicy Sauce and other accompaniments.

3. For Spicy Sauce: In a small bowl, soak chilies in 3 tbsp hot water for 15 minutes. Drain and reserve. Heat oil in a frying pan (skillet) over medium-low heat. Add shallots and fry until softened.

4. Add garlic, tomato, coriander seeds, cumin seeds and sugar to pan. bring to a boil then simmer for 3-4 minutes. Pour into a fine sieve placed over a bowl. Press through as much of the contents of sieve as possible. Cover and keep in a cool place until required.

Makes 12.