Dear Nyonya Melaka, Thank you for sharing this recipe. It's too much work to get a roll of popiah prepared. I appreciate your work to preserve this legacy .
Thank you for posting this! I think you should end your videos with you tasting your creations. And then describe the taste to your viewers. Thank you for being a great teacher!
tx. found your recipe very interesting. especially the chilli sauce made with caramel sugar with so many details. I was working in Melaka oncec. I remembered my Mom added strips of cuttlefish into sago poached. it brought back sweet memory. wondered which part of Nyonya this cuttlefish additional came from? Penang or Melaka?
Hi sis, there's a lot of work involved in making this popiah. Tq for the detailed explanation n appreciate your effort. I can make my own popiah now especially getting the popiah skin was a hassle but not anymore 👍🏼
Thanks for the recipe. Can you please explain what is the brown sugar caramel and was it derived from gula melaka or ordinary brown sugar that we get from supermarket?
Hi there. To make brown sugar caramel : 100gm gula nelaka (cut to small pieces) to 100ml of water add in 1pandan leave boil till the sugar dissolved then strain it. Tq for watching.
Hi, yes you can make the skin the previous day, for storage, cling wrap to keep the moisture & store it in the refrigerator. It can last for a week but best consume within 2-3 days.
Hi Aunty, do u remove the seeds in the chilli? Also can I use sweet rice flour sauce in place of brown sugar caramel? Need the popiah skin be kept moist all the time like the Chinese popiah skin lest it harden?
Hi Linda, i didnt remove the chili seeds, but you can remove it so that its less spicy. Yes, you can use substitute instead of brown sugar caramel but the taste would not be the same ya!
THANK YOU NYONYA 🌹 🌹🌹For sharing your original Baba Nyonya Popiah l appreciate your kindness ❤❤❤❤❤❤ Semoga Nyonya sihat2 selalu 👍
Dear Nyonya Melaka,
Thank you for sharing this recipe. It's too much work to get a roll of popiah prepared. I appreciate your work to preserve this legacy .
Hi there, yes its tedious to prepare the popiah as it involved a few steps. Many thanks for watching and supporting the channel!
Very easy to follow and well exaplained!Tq!!
This is best popiah l have seen, so delicious thank you so much for sharing. Greeting from Penang.
Thank you for posting this! I think you should end your videos with you tasting your creations. And then describe the taste to your viewers. Thank you for being a great teacher!
Looks delicious. Thank you so much for working very hard in teaching and explaining how to make it.
Have a great day.
tx. found your recipe very interesting. especially the chilli sauce made with caramel sugar with so many details. I was working in Melaka oncec. I remembered my Mom added strips of cuttlefish into sago poached. it brought back sweet memory. wondered which part of Nyonya this cuttlefish additional came from? Penang or Melaka?
Very authentic delicious nyonya popiah from scratch🤤TQ madam for your patience and sincere teaching❤️
Hi Aunty, tq for your video, I like popiah very much
Love this recipe. Thank you Madam
Good cooking nyonya phopia❤thanks you mam..
Thank you very much for sharing to us your very good receipes
I love popiah very much.
You are most welcome sis & tq for supporting the channel!
Thank you so much Autie for your sharing, lovely.🥰🥰😊😊🙏🙏
Lovely! Thanks for sharing your recipe and showing the procedure!😊
Thank you mam for your recipe. A lot of work, but looks delicious! Yummy 😋😋😋
Tq aunty. I love popiah. This look so delicious.👍🏼
Hi sis, there's a lot of work involved in making this popiah. Tq for the detailed explanation n appreciate your effort. I can make my own popiah now especially getting the popiah skin was a hassle but not anymore 👍🏼
Hi Sis, im glad you are able to make your own popiah now. Many thanks for watching & supporting the channel. Have a blessed 2023!
@@nyonyamelakaflavours3316 Tq for sharing sis. Have a blessed n prosperous 2023
Btw, could you show how to make dried fish pickle
Popiah turned out well. 😋
How do you store the leftover wrappers? It looks time consuming but nothing could beat the freshly homemade ones. Thank you for sharing.
Thanks for the recipe. Can you please explain what is the brown sugar caramel and was it derived from gula melaka or ordinary brown sugar that we get from supermarket?
Auntie, you promised to show us how to make the cucumber garnishing... Please make the video soon. 😊
Hi Aunty, could you plse explain how to make the brown sugar caramel please.
Hi there. To make brown sugar caramel : 100gm gula nelaka (cut to small pieces) to 100ml of water add in 1pandan leave boil till the sugar dissolved then strain it. Tq for watching.
@@luanneo3807 Thank you very much for the recipe.
What is the liquid brown sugar known as at the grocery shop? I am unfamiliar with this ingredient. Thank you.
Hi Aunty. Love your nyonya popiah recipe.
For entertaining, can we make the popiah skin the previous day n for how long can we store the popiah skin.
Hi, yes you can make the skin the previous day, for storage, cling wrap to keep the moisture & store it in the refrigerator. It can last for a week but best consume within 2-3 days.
@@nyonyamelakaflavours3316 thank you Aunty for your feedback.
Hi Aunty 👋
Hi sis, how do you make the caramel - brown sugar ?
👍 Thank you
Ms teo ❤❤❤❤ misss youuuuuuuuuuuuu
Very interesting and scrumptious except a bit too sweet
Hi Aunty, do u remove the seeds in the chilli? Also can I use sweet rice flour sauce in place of brown sugar caramel? Need the popiah skin be kept moist all the time like the Chinese popiah skin lest it harden?
Hi Linda, i didnt remove the chili seeds, but you can remove it so that its less spicy. Yes, you can use substitute instead of brown sugar caramel but the taste would not be the same ya!
Thank you Madam
You are most welcome Sis!
Tq
terima kasih aunty!!!!
Sama2 & terima kasih!
Bengkuang
In Indonesia
In cantonise Hongkong sakok
Aunty yr recipe says 460 ml water but on the video you said 146 ml water..May I.know which is correct thank you .
Hi Nelly, pls follow the recipe. Im so sorry for the mistake.
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