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Pearlyn
hears that her mother in law may visit. She goes into a panic,
and the household is total disarray. This is her moment of triumph
and glory and a chance to show off not only to her arch enemy
but to the entire clan who have been invited as well.
 printable
version
Poh
Piah
-
10 Eggs
- 285g Plain Flour
- 6 cups Water
- 1 tablespoon Corn Flour
- 3kg Bangkwang or Turnip
- 500g Bamboo Shoots
- 8 pcs Tau Kua
- 500g Prawns
- 200g Pork Belly
- 8 tablespoon Garlic
- 200g Tau Cheo
- 500ml Prawn Stock
- 1 bowl Sweet Dark Sauce
- 2 tablespoon Oil
- 900g Bean sprouts
- 455g Red Chillis
- 455g Chinese Lettuce
- 8 bundles Coriander Leaves
Directions:
-
(To make Poh Piah skin) Beat eggs, add flour, and stir, then
add ½ cup of water, continue stirring.
-
Heat and oil kuali.
-
Pour in 1 large ladle-full of batter into kuali.
-
Make sure batter is evenly distributed, flip when necessary
and remove when cooked. Cover the skins with a moistened tea
towel.
-
(To make filling) Slice bangkwang, Tau Kua, bamboo shoot and
Pork belly.
-
Heat up the oil in a kuali, then add garlic and Tau Cheo and
fry till fragrant.
-
Add the prawns and minced pork, and stir-fry.
- Then
add the bangkwang and the bamboo shoots.
-
Pour in the prawn stock.
-
Add some dark soya sauce for colour.
-
After the prawn stock is absorbed into the filling, add the
Tau Kua.
- Pour
a little bit of water, add salt to taste, and simmer for about
30 minutes.
- (To
wrap Poh Piah) Put 1 tablespoon of sweet sauce on the Poh
Piah skin.
-
Add garlic, chilli and spread it around the middle.
- Put
a piece of lettuce and bean sprouts.
- Take
about 1 tablespoon full of the filling, squeeze out the gravy,
and put on top of the bean sprouts.
- (Add
the garnish) Mashed eggs, prawns, cucumber and parsley.
-
Wrap the Poh Piah.
Pengat
-
10 pcs Pisang Raja (banana)
- 1kg Yam
- 1.5kg Tapioca
- 500ml Santan
- 150g Sugar
- ½ teaspoon Salt
- 500g Gula Melaka
- 6 Pandan Leaves
Directions:
- Cut
yam and tapioca into cubes and steam with pandan leaves till
soft.
-
Cut banana into small pieces.
-
Melt the gula melaka with pandan leaves in ½ cup of
water.
-
Add in santan, but do not bring to boil.
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Add in the yam, tapioca, pisang raja and a pinch of salt.
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Let it simmer for about 15 mins. Cool till chilled.
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