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In this eighth and final episode (😢) of Healthy Travels with Dr Rupy in Penang, we’re trying Popiah!
We headed to Medan Selera Taman Free School hawker market to try authentic Popiah, before creating an inspired dish in our studio kitchen!
www.penang-traveltips.com/med...
Rice paper rolls with beets and jicama
Serves 2 as a snack
6 circular rice paper rolls
3-4 garlic cloves, minced
3 spring onions, sliced
star anise
100g Jicama, shredded or grated (or swede / parsnips)
100g white sweet potato, grated/shredded
100g wood ear mushrooms/king oyster mushrooms, chopped
100g beetroot, grated/shredded
2-3 tbsp olive oil
2 tbsp kicap manis
30g peanuts, toasted and crushed
Cook the garlic and spring onion in a pan on medium heat for 4 minutes until lightly coloured
Add the starchy vegetables and mushrooms to the pan and cook them until they’re nice and soft (about 10 minutes)
Season well and set aside off the heat on a plate
Add the rice paper rolls to lukewarm water until they go soft. Pack some of the cooled vegetables into the middle of the paper and roll into a fat cigar shape.
Make a few more and set them aside.
To a pan on medium heat, add the oil, star anise and cinnamon to flavour the oil. Carefully place the rice paper cigars into the oil and turn to crisp up on each side.
Remove from the pan and place the rolls on a wooden chopping board.
Slice with a sharp knife, garnish with peanuts, kicap manis, chilli oil and place on green leaves to serve.
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