Popiah

There are a couple of tips to make delicious popiah. It is always better to make the filling the day before to allow the flavour to flourish by the time you serve the meal. In the olden days and right up to my childhood in the 1980s, the filling was cooked over a slow charcoal fire. My mother would set up a makeshift charcoal stove and have her huge military-sized pot ready to cook her popiah. Alas, we no longer use charcoal. Nevertheless, a slow simmering fire is still best.

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