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Popiah Bersira Buttermilk

Popiah Bersira Buttermilk

Popiah Bersira Buttermilk popiah popiah bersira buttermilk hari raya F&N Dairies

30 mins

Intermediate

Prep + Cooking Time

45 mins

Ingredients

20 Ingrediants

Serving Size

15 spring rolls

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ENG version

BM version

Ingredients

15 sheets Spring roll pastry

1 no Egg (beaten)

Filling

60g Margarine

2 cloves Garlic (chopped)

2 pcsBird Eye Chili (chopped)

10gCurry Leaves (chopped)

200g Sengkuang (cut into thin strips)

100g Carrot (cut into thin strips)

1 tsp Salt

2 tbsp Sugar

1 tsp Chicken stock powder

150gCarnation® Evaporated Creamer

1 tbsp Cornstarch

2 tbsp Water

Sambal

3 cloves Garlic

½ no Red onion

5 pcs Dried chili (soaked and drained)

3 tbsp Chili sauce

3 tbsp Sugar

50g Cooking oil

Methods

  1. To make the filling, melt margarine in a pan over medium heat. Add in garlic, bird eye chili, and curry leaves. Saute until fragrant.
  2. Add in sengkuang and carrot, saute for a while. Add in Carnation® Evaporated Creamer, season with salt, sugar, and chicken stock powder. Simmer for 3 minutes.
  3. Mix cornstarch with water. Stir into the mixture until thickened.
  4. Remove from heat, set aside to let cool.
  5. Place a piece of spring roll pastry on a flat surface, place 2 tablespoons of filling in the center of the spring roll pastry.
  6. Fold the bottom part over the filling, followed by the left and right side of the spring roll pastry. Roll the spring roll over until it reaches the other end of the pastry. Brush some egg at the edge to seal.
  7. Heat a pot of oil. Fry until the spring rolls are golden brown. Set aside.
  8. To make sambal, blend half of the oil with the other ingredients.
  9. In a pot, heat the remaining oil. Add in the blended mixture, fry until the sambal thickened.
  10. Add in the spring roll, toss until each spring roll is evenly coated with the sambal.
  11. Sprinkle some white sesame on top. Enjoy.

Bahan-bahan

15 keping Kulit popiah

1 biji Telur (dipukul)

Inti

60g Marjerin

2 ulas Bawang putih (dicincang)

2 batangCili padi (dicincang)

10gDaun Kari (dicincang)

200g Sengkuang (dihiris)

100g lobak merah (dihiris)

1 sudu kecil garam

2 sudu kecil gula

1 sudu kecil serbuk pati ayam

150gKrimer Sejat CARNATION®

1 sudu kecil tepung jagung

2 sudu kecil air

Sambal

3 ulas bawang putih

½ biji bawang merah

5 batang cili kering (direndam dan dikeringkan)

3 sudu besar sos cili

3 sudu besar gula

50g minyak masak

Cara Penyediaan

  1. Panaskan marjerin dalam kuali dengan api sederhana. Masukkan bawang putih, cili padi dan daun kari. Tumis hingga naik bau.
  2. Masukkan sengkuang dan lobak merah, tumis sekejap. Masukkan Krimer Sejat CARNATION®, perasakan dengan garam, gula dan serbuk pati ayam. Reneh selama 3 minit.
  3. Campurkan tepung jagung dengan air. Kacau dengan adunan inti sehingga pekat.
  4. Keluarkan daripada api, biarkan sejuk.
  5. Ambil sekeping kulit popiah dan letak di permukaan yang rata. Sudukan 2 sudu inti popiah pada bahagian tengah kulit popiah.
  6. Balut dengan kemas dari bawah ke atas. Temukan hujung lipatan atas ke tengah, gulung dan lekatkan hujung popiah dengan telur.
  7. Panaskan minyak dalam kuali. Goreng popiah sehingga keemasan dan rangup. Angkat dan ketepikan.
  8. Kisarkan bahan sambal dengan separuh minyak.
  9. Panaskan minyak dari baki. Masukkan bahan sambal yang dihisar, tumiskan sambal hingga pekat.
  10. Masukkan popiah, kacau sehingga menyaluti semua permukaan popiah.
  11. Taburkan bijan putih dan sedia untuk dihidangkan!
1 year ago