Popiah is a light, fresh Malaysian spring roll filled with an assortment of cooked and raw ingredients, wrapped in a soft, thin crepe. It’s a flavorful snack or appetizer, often enjoyed during festivals and gatherings.
Boiled jicama, deep-fried tofu, stir-fried French beans, prawns, belly pork, cucumber strips, scalded bean sprouts, crispy shallots, and garlic oil, with three types of sauces for added flavor.
Garlic, shallots, and a blend of sauces, including sweet bean paste and chili sauce, give popiah its savory, tangy base.
For a vegetarian option, omit the prawns and pork, using more tofu or adding mushrooms. The filling and sauces can be adjusted to suit personal tastes.
Char Koay Teow is a smoky, savory Penang street food made of stir-fried flat rice noodles, prawns, and Chinese sausage. Known for its bold flavors and “wok hei,” this dish balances sweet, salty, and slightly spicy notes.
Mee Goreng is stir fried yellow noodle in sweet potato gravy. Add ons are slices of deep fried firm tofu, beansprouts, prawns or chives fritter what we called “mouse fritters” keeps the guest fascinated to want to learn this street food.
Some Chinese lettuce, toasted peanuts, crispy shallot leaves you asking for a second round. We also called it Mamak Mee Goreng.
