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2013-10-03
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What I like about Glory Local Delights at East Coast Road is the Nyonya Popiah using egg skin made from batter similar to crepes. Turnips is the main ingredient to the whole combination. Stewed with shredded carrots in a huge pot for hours remained crunchy. Other ingredients added to form a delicious egg popiah roll are few slices of boiled half trimmed fresh prawns, small diced fried beancurd cubes, sprigs of hwan swee ( coriander leaves) and boiled crunchy bean sprouts.A small designed food
What I like about Glory Local Delights at East Coast Road is the Nyonya Popiah using egg skin made from batter similar to crepes. Turnips is the main ingredient to the whole combination. Stewed with shredded carrots in a huge pot for hours remained crunchy. Other ingredients added to form a delicious egg popiah roll are few slices of boiled half trimmed fresh prawns, small diced fried beancurd cubes, sprigs of hwan swee ( coriander leaves) and boiled crunchy bean sprouts.
A small designed food drainer is used to extract the additional juices from the turnips before adding the portion to each popiah.
Though there is a generous amount of ingredients added to the soft and smooth egg popiah skin, the skin does not tear easily.The super hot chilli and a spread of sweet black sauce over a piece of fresh “pang chye” spikes the whole combination and add punch to this eating experience.
I don't mind paying a few cents extra for a slightly fatter than the normal popiah at S$2.30 especially when skin is made from egg batter.張貼
