POPIAH WITH PORK & PINEAPPLE SALSA - Cuisine Magazine - From New Zealand to the World

Name: POPIAH WITH PORK & PINEAPPLE SALSA - Cuisine Magazine - From New Zealand to the World
Ingredients: 5 large eggs; 200g flour; ¼ teaspoon salt; spray oil; 1 x 425g can pineapple pieces; 4 tablespoons kecap manis; pineapple, reserved from making the sauce; 1 teaspoon caster sugar; 2 tablespoons rice wine vinegar; 1 shallot, finely chopped; 3 large mild red chillies, deseeded and finely chopped; ½ cup chopped coriander; 1 tablespoon peanut or plain oil; 1 onion, finely chopped; 2 cloves garlic; 3 teaspoons belacan shrimp paste; 250g pork mince; 300g firm tofu; A selection of crisp lettuce leaves, cucumber batons, blanched bean sprouts, fried garlic, pickled chilli (finely chop and mix with a little vinegar)

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Popiah are one of my favourite things to eat in Singapore – I’ll never forget my first one from a stall at Newton Circus. Mine are not traditional of course, wi

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Ingredients

5 large eggs
200g flour
¼ teaspoon salt
spray oil
1 x 425g can pineapple pieces
4 tablespoons kecap manis
pineapple, reserved from making the sauce
1 teaspoon caster sugar
2 tablespoons rice wine vinegar
1 shallot, finely chopped
3 large mild red chillies, deseeded and finely chopped
½ cup chopped coriander
1 tablespoon peanut or plain oil
1 onion, finely chopped
2 cloves garlic
3 teaspoons belacan shrimp paste
250g pork mince
300g firm tofu
A selection of crisp lettuce leaves, cucumber batons, blanched bean sprouts, fried garlic, pickled chilli (finely chop and mix with a little vinegar)