Chris Choo with Kyra & Vera Poh
The best part happens around the table.
Popiah is a little ceremony of choice: a warm, savoury bangkuang filling in the middle, then sweet sauce, chilli and the things each person wants to add. Chris makes the wok filling first; the final roll belongs to whoever is holding the skin.
Ingredients
These are the episode’s released home-recipe card amounts, for about 12 standard rolls. The film’s spirit is agak-agak: make room for the size of your skins and the fillings you love.
For the bangkuang filling
- 2 tbsp neutral oil
- 3 shallots, minced
- 4 garlic cloves, minced
- 120 g carrot, shredded
- 100 g French beans, thinly sliced
- 25 g dried shrimp, soaked 10–15 minutes, drained and crushed
- 650 g bangkuang (jicama), peeled and shredded
- 150 g cooked chicken, shredded
- 125 mL unsalted chicken stock
For the wrapping table
- 12 fresh, ready-to-eat popiah skins
- 12 dry lettuce leaves
- 4 tbsp sweet popiah sauce
- 1–2 tbsp chilli paste, to taste
Optional toppings
- 150 g braised pork belly, sliced
- 3 hard-boiled eggs, sliced
- 2 cooked lap cheong, thinly sliced
- 120 g lightly blanched bean sprouts
- 12 cooked prawns, split lengthwise
Make it yours: As Chris says in the episode, leave out what you don’t like and load in the things you do. The topping list is a generous invitation, not a rule.
Method
Start the wok.
Heat the oil and sauté the shallots and garlic until fragrant. Stir-fry the carrot and French beans for 2–3 minutes.
Shallots and garlic at the start of the wok · Original Episode 56 footage Build the filling.
Briefly fry the crushed dried shrimp. Stir in the shredded bangkuang and cooked chicken, then pour in the stock.
Bangkuang goes into the wok · Original Episode 56 footage 
Then add the stock · Original Episode 56 footage Soften, then drain.
Cover and simmer gently until the bangkuang is tender, about 20 minutes, stirring occasionally. Uncover and reduce any pooled liquid. Drain each scoop before wrapping.
The filling softening in the wok · Original Episode 56 footage Set up the skin.
Lay out one popiah skin. Smear with sweet sauce and a little chilli paste, then add a lettuce leaf.
Setting up a popiah skin · Original Episode 56 footage Fill it your way.
Spoon on about 3 tablespoons of the drained bangkuang filling. Add any toppings you want, keeping enough bare skin to close the roll.
Fillings ready for each person’s roll · Original Episode 56 footage Fold, roll, serve.
Fold in the sides, then roll snugly around the filling. Serve fresh, while the filling is warm and everyone is still choosing their favourites.
Fold in the sides, then roll snugly · Two original Episode 56 frames in reading order
A note on the quantities: The released card describes these as home-cooking estimates. Let the filling, your skins and the people at the table guide the final balance.
From the episode
Watch the film.
Your table in Bali
Who would you invite?
For a gathering in Payangan, tell Relish who you’re bringing and what your guests love to eat. We’ll talk through a menu for the occasion.
Talk about my gathering