← Back to Home

PenangTime.com: Recipe Guide

POPIAH

Authentic home-style preparation with local flair

Popiah
RECIPE

The Recipe

Curated ingredients, step-by-step method, and insider tips for perfect Popiah that captures the authentic flavors of Penang's culinary heritage.

← Back Food Page Home

Recipe Guide

Popiah

Step-by-step cooking method

CHEF'S SNAPSHOT

This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.

Prep Ready

Have all ingredients within reach for speed and smooth execution.

Technique

High heat brings depth and the signature "wok hei" — don't over-stir.

Consistency

Follow the sequence — timing and order shape perfect results.

Ingredients

Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.

  • For the Filling:
    • 1 kg jicama or turnip (shredded)
    • 2 carrots (shredded)
    • 200g green beans (thinly sliced)
    • 3 cloves garlic (minced)
    • 2 tbsp dried shrimp (soaked and chopped)
    • 1 tbsp soy sauce
    • salt and pepper to taste.
  • For Assembly:
    • 1 packet popiah skins (fresh spring roll wrappers)
    • 1/2 cup sweet sauce (hoisin)
    • 1/4 cup chili sauce
    • 1/4 cup roasted peanuts (crushed)
    • 1 lettuce leaf per roll
    • fried shallots.

Method

Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.

  1. Cook the Filling: Heat oil in a wok and sauté the minced garlic and dried shrimp until fragrant. Add the shredded jicama, carrots, and green beans. Stir-fry for a few minutes.
  2. Simmer the Filling: Add soy sauce, salt, and pepper. Add a little water, cover, and let it simmer over low heat until the vegetables are soft and tender. The filling should be moist but not watery. Let it cool.
  3. Assemble the Popiah: Lay a popiah skin flat. Spread a thin layer of sweet sauce and chili sauce on it.
  4. Add Fillings: Place a lettuce leaf on the skin. Add a generous amount of the jicama filling. Sprinkle with crushed peanuts and fried shallots.
  5. Roll and Serve: Fold in the sides and roll the popiah up tightly. Serve immediately.

Insider Tips

Expert advice to elevate your cooking and achieve authentic restaurant-quality results.

  • Squeeze out any excess liquid from the cooked jicama filling to prevent the popiah from becoming soggy.
  • Have all your assembly ingredients ready before you start rolling.
  • Popiah is best eaten fresh as the skin can become soft over time.

Tried this recipe?

Head over to the food guide page to discover top spots serving authentic Popiah in Penang and compare flavour profiles.

Check Food Guide → Explore Other Food →