• Prep Time 15 minutes
  • Cook Time 15 minutes
  • Serving For 30 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Extra Stretch

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

    Meat Pie Filling:
  1. In a bowl, ,mix in all ingredient & mix well, set aside.
  2. Popiah Glue:
  3. In a small bowl, mix both ingredients well & set aside.
  4. To assemble:
  5. On a chopping board, place a piece of popiah skin.
  6. Then add 10g of mozzarella on popiah skin, following with 25g of meat pie filling on mozzarella.
  7. Roll the popiah skin but stop at before the last fold.
  8. Take the popiah glue then brush lightly across the end of popiah skin, give it a final fold. Set aside in chiller.
  9. 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)
  10. Place the meat pie bottom side down 1st & fry until it turns golden brown, then flip again & repeat the same process until finish.
  11. Drain the fried popiah well, best to eat while its hot. Enjoy.
  12. Tips: This meat pie can be prepare earlier & can best to store frozen for not more then 1 month.
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