Note: early bird price does not apply to waitlisted participants.
If you’ve ever supped at a Nonya’s table, you’ll well know that homemade popiah is an absolute labour of love, with a bountiful spread including supple handmade skins, umami-laden hand-cut filling, and an abundance of different toppings, garnishes, and condiments to include or omit as is the diner’s personal preference. Learn at this class how to make popiah lovingly A to Z from scratch.
Handmade Popiah Skins
While good quality shop-bought Hokkien-style skins make for wonderful popiah, the handmade Nonya-style egg crepe-like popiah skin – soft, pliant, pandan-scented and tasty all on its own – is quite a different animal, painstakingly made one skin at a time. Make it, eat it, and you may never go back to the shop-bought.
Luxurious Bamboo Shoot and Jicama Filling
Handcut bamboo shoots and jicama amongst many other goodies are slowly braised in a rich homemade compound pork and prawn stock into a juicy filling. Cutting the vegetables by hand, as opposed to using the food processor or grater, is what gives the vegetable filling its succulence, the flavours wonderfully melded yet with each ingredient retaining its textural identity without collapsing into a mush. The umami taste is underscored by the addition of hae bee (dried shrimp) and taucheo (salted fermented soybean paste). Joycelyn’s recipe for the filling includes a few twists on the heirloom recipe she inherited from her grandmother – Divine the tips, tricks, and details that elevate this classic filling from the humble to the luxurious.
Toppings, Garnishes, and Condiments
Providing a kaleidoscopic array of toppings, garnishes, and condiments for diners to customize their individual popiah rolls is part and parcel of what makes a popiah party at home so fun and convivial.
Lapcheong (Chinese pork sausage)
Vegetable garnishes include:
Crispy garnishes include:
Ground garlic paste
Ground chilli paste
Tim cheong (sweet flour sauce)
Have fun customizing and rolling your own popiah!
Freshly fried emping (belinjo crackers) and kerupuk (prawn crackers) Katherine lovingly hand-carries back from Indonesia will be served with Joycelyn’s recipes for:
A green chilli sambal with a seductively smoky flavour profile, hand-pounded with mortar and pestle for the best texture.
A red chilli and tomato fried sambal with a plush mouthfeel and wonderfully caramelized character, fragrant with galangal and kaffir.
Suitable for All Levels (Novice/Intermediate/Advanced)
Maximum of 20 participants
CHEF JOYCELYN SHU
Programme Line Up
- Chef will demonstrate all recipes and bring home a recipe pack.
- All participants will receive a copy of Chef Joycelyn Shu’s ‘Nostalgia Is The Most Powerful Seasoning’, a collection of essays about some of her most memorable moments in the kitchen.