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Robyn, thank you for this post, revealing the unseen life of a pohpiah skin maker. Too bad you don't have a video of the process. I assume it's similar to a scene from "Eat Drink Man Woman".

I love pohpiah - my MIL makes a really tasty one. We can't get fresh pohpia skins here in the Bay Area (I think) so we make do with frozen lumpia wrappers. Of course, it's not the same as fresh-made.


:-) In the old days, my grand-aunt would make her own popiah skin too. I'd tried my hand at it once - difficult!!

Now we just devote all our energy to making the filling. None of that grated stuff for me, I slice up all the jicama so that the filling has some bite to it.

We can have a popiah party one day?



Thanks for the wonderful post on Malacca. As a child I ate at Ong's father's road-side stall, and when I visited there again several years ago, I noticed his son was doing the rounds.

Malacca is a veritable treasure trove of eats!

If you are in the neighbourhood, try the Capitol's Satay Celop, and the intestine satays with pineapple on Temple Street!


that looks sooo good!


Makes me drool! I love Popiah!


Nate - oh yeah, nothing compares with fresh wrappers. As for video ... don't hold your breath. I'm still trying to figure out how to podcast.
Cupcake - hmmm, I think I'll leave the wrapping to the professionals. I do think the jicama was sliced, not grated. The bottom photo shows pieces that are thicker than a grater would leave them. I suspect no self-respecting popiah maker would grate his sengkuang.
MB - lots to eat in Malacca. Thanks for the satay celup tip. For next trip down south.
Tanya and Leemei - yeah, popiah is great, and the wonderful thing is that it can be found, in one variation or another, all over SE Asia.

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