The next day morning are minimum preparation but it took so long too like 2-3hours!
First I pan fry the peanuts and process it with my Cuisinart blender. Then I boil water to cook the egg, and start the oily stuffs of deep frying the 豆干, then simple stir fry the lapcheong. Then I move on to the veggies; sliced the cucumber and pluck the beansprouts head and tail and parboil them. Next I diced the egg and then steam the popiah skin. The precut lettuce is purchase from Target. !
The popiah skin we bought are those 'fresh' from California so it is DAMN EXPENSIVE like USD5+ per pack! But it is worth ALL THE $$$$, the skin is really thin and soft ...
Finally a gathering for a group photographs before Hubs can dig his hand it it!
Sliced lapcheong, diced boiled eggs, processed peanuts and diced fried beancurd.
Lettuce, sliced cucumber and beansprout.
The Jicama/Yambean fillings that I cooked the night before.
Last minute I remember I forget the diced/minced fresh garlic!
OMG< I actually manage to PULL THIS OFF!
I really surprised myself, how did I manage to pull this off BY MYSELF??
I sometimes surprised myself ...
Hub's contribution; pluck beansprout and wrap Popiah!
His step by step pictorial, hahahaha ...
I took so long for the 'photoshoot', he keep complaining,"FASTER can?"!
Not fanstastico, but then really AUTHENTIC SINGAPORE STYLE homemade Popiah!
At the very least it is the type that I like and Hubs love it too!