Another CNY goodies without a name
Ingredients:
Popiah Skin
Icing Sugar
Firstly,
You roll a piece of popiah skin and spread some corn starch to fasten the end.
Snip them using a pair of scissors about 1 inch length or less.
Dry them under the sun till harden and deep fried in hot oil till brown and crisp.
Removed from oil and sprinkle icing sugar on crisp.
Hmm…. maybe it does have a name. Should I call them a crisp, something something? Whatever!
LB said,
February 7, 2007 @ 3:19 pm
Waaaaa!! Never seen before!!!! So happening this popiah!!! Exchange for some castagnoles?
The Queen says: I hope you mean the cassagnoles? YES, Please!Â
Lil said,
February 7, 2007 @ 4:11 pm
gosh i should know what this is called but 9 years without proper CNY at home means i can’t remember… 😳
Tracy said,
February 7, 2007 @ 4:31 pm
Haiyo, just love these ‘ngok ngok chooi’ stuffs. Must try leh. No need to dry them, eh sai boh? They won’t stick together when u dry them?
may said,
February 7, 2007 @ 5:07 pm
we make our own little spring rolls too, stuffed with pork floss! chicken floss works too. lots of work, but they’re so yummy, we finish a quarter of the batch before CNY!
Allan said,
February 7, 2007 @ 5:15 pm
inside the popiah no put any Ingredients like the original did? ^^
Simple American said,
February 8, 2007 @ 12:01 am
Wau! Looks so yummy!
So is this a CNY dish?
sila said,
February 8, 2007 @ 1:24 am
ooh if you melt some chocolate for dipping… fullamak… 😀
making me hungry now. better go see what’s for lunch.
Bernard said,
February 8, 2007 @ 11:30 am
This is making me hungry!!
eve said,
February 8, 2007 @ 1:00 pm
eh nampak macam biskut terbang lar…ohhh tat’s how it is done…never knew..thanks… u can terbang some to bernard la..kekkeke..he lau nua liao..
jazzmint said,
February 9, 2007 @ 11:35 pm
wahh..this sure looks familiar, but dunno the name hahaha
Dakota said,
February 12, 2007 @ 1:05 pm
MMMMMMMMMMM THIS LOOKS SOOOOOOOOOOOOOOO DELICIOUS!!!!!!!!!