This recipe is best with
Recipe Ingredient
- Meat Pie Filling:
- 450g Minced Chicken
- 50g Oyster Sauce
- 20g Dark Soy Sauce
- 1tbsp Sesame Oil
- 1tsp Five Spice Powder
- 1tsp Sugar
- 1tsp Salt
- 1tsp Black Pepper Powder
- 20g Sliced Spring Onion
- 20g Fried Shallot
- 50g Anchor UHT Extra Yield Cooking Cream
- 35g Small Diced Onion
- 30g Small Diced Carrot
- 10g Chopped Ginger
- 15g Sliced Fresh Coriander
- 50g Small Diced Celery
- Popiah Glue:
- 20g All Purpose Flour
- 40g Water
- Other Ingredients:
- 30 sheets Popiah Skin
- 300g Anchor Extra Stretch Mozzarella Shredded
- 500g Cooking Oil (Deep Fry)
- 50g Thai Sauce (Dipping)
Instructions
- In a bowl, ,mix in all ingredient & mix well, set aside.
- In a small bowl, mix both ingredients well & set aside.
- On a chopping board, place a piece of popiah skin.
- Then add 10g of mozzarella on popiah skin, following with 25g of meat pie filling on mozzarella.
- Roll the popiah skin but stop at before the last fold.
- Take the popiah glue then brush lightly across the end of popiah skin, give it a final fold. Set aside in chiller.
- Heat cooking oil in a pot/pan using medium heat, then switch to lower heat setting. (this will ensure the meat pie filling cooks properly & mozzarella melts nicely)
- Place the meat pie bottom side down 1st & fry until it turns golden brown, then flip again & repeat the same process until finish.
- Drain the fried popiah well, best to eat while its hot. Enjoy.
- Tips: This meat pie can be prepare earlier & can best to store frozen for not more then 1 month.
Meat Pie Filling:
Popiah Glue:
To assemble:
