When I feel like having a snack at the hawker centre, I find popiahs the best option, however, finding one that has a good balance of flavours and texture can be quite hard these days. I like my popiahs with lots of garlic, and enough chilli to give a bite but not burn my mouth off, with just a slight amount of sweet sauce that doesn't make it into a dessert. The rest of the filling doesn't really matter much to me, but it is nice if the stewed turnip mix has a nice dried prawn flavour to it. Most importantly is the skin. It has to nice and soft, thin enough not to taste gummy, yet thick enough to hold all the damp mass of fillings. Dad has another criteria too, the vendor needs to know how to cut the popiah right through, which can get frustrating if they are not.
Today's popiah was at the Kreta Ayer Food Centre, and it's one of the better ones I've had. The benchmark was set by Queenstown Popiah, who still makes the skin, but they've given the stall to a neighbour. The popiahs are still good, but the couple running it is getting old, and this might be a good replacement.
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