Makan Time in Singapore

Rightful owner : Angeline Koh


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Nonya Poh Piah

Main ingredients: 

5-6 turnips (cut into thin slices)

4-5 carrots (cut into thin slices)

1 tin bamboo shoots (also sliced thinly)

bowlful of beansprouts (roots removed)

1 Tbs minced garlic

1 Tbs minced ginger

2 Tbs mashed preserved soya beans (tau cheo)


dark soya sauce

light soya sauce

oyster sauce


Ingredients for rolls:


spring roll pastry (pohpiah skins)

minced garlic

chillie sauce

thick sweet soya sauce

Ingredients for garnishings:

cooked cocktail prawns

omelette (sliced)

cucumber (sliced)

fried sliced tow kua (hard tofu)

friend shallots

coriander leaves

(Optional: friends who are good with knives to help with all the 

mincing and the slicing

Method for frying main ingredients:

1.  Heat oil then add minced garlic, ginger and mashed tau cheo.

2.  When  fragrant and brown, add turnips, carrots and bamboo shoots

3.  When ingredients are semi-soft and wet with the gravy, add 

    beansprouts and seasoning to your taste.

4.  Fry till gravy has dried and ingredients are all soft.    

Method for making rolls:

1. Microwave packet of spring roll pastry or pohpiah skins 

   (Must read instructions on packet. Overheating makes pastry too

    crispy to roll!)

2. On a sheet of pastry, place lettuce and spread thick soya sauce,

   chillie and garlic over lettuce (lettuce helps to keep pastry dry)

3. Place enough main ingredients on lettuce (too much would make this into 

   "spring parcel" rather than spring roll)

4. Add garnishings

5. Use imagination and some dexterity to fold in edges of pastry and 

   roll it.

 Have fun rolling your pohpiah and watching others rolling their poh-piahs!

 You can eat it as a roll or as slices.

Contributed by Angeline Koh 

Source - Please send feedback on recipes to Siva
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