Traditional Penang Popiah @ Padang Brown

Popiah (薄饼) - Directly translated from Chinese is "thin pancake", referring to the delicate wheat flour crepe used to wrap an assortment of savoury fillings into juicy parcels.

A Fujianese/Teowchew fresh spring roll, it could also pass as an Asian burrito. Sweet sauce (and mild chili sauce if you enjoy a kick of heat) is spread lightly & evenly onto the pancake before it is typically filled with a combination of stewed yam bean, cucumber and firm beancurd (all 3 chopped into fine matchsticks), beansprouts, lettuce, and scrambled eggs. Sometimes, crushed dried shrimp, fried shallots, or crushed roasted peanuts are added for extra crunch.

Simple and nutritious, popiah makes for a nice quick snack or healthy meal. I've had many popiahs in life but every so often, I find myself craving the one made by this uncle at Padang Brown, Penang. A 2nd generation hawker, his family's traditional, authentic popiahs have been feeding Penangites for over 80 years.

While popiahs are usually served as a dry wrap, I like that Uncle ladles a generous helping of the yam bean braising liquid over his popiah so that the popiah soaks it all up and packs maximum umami punch.

What makes his popiah extra special is the option to add sliced prawns and real shredded crabmeat. Just like the seafood twist unique to Ipoh Kai Si Hor Fun, the addition of prawn and crabmeat to popiah completely elevates the dish by adding different textures & flavours.

While Uncle's regular popiah is RM2.80 each, it is well worth it to go for his "special" (加料) popiah at RM4.50 each. His stall is closed on Wednesdays & Thursdays, but I highly recommend visiting him on any other day of the week before he hangs up his apron for good.

This staple stock of the Penang food scene may not see a 3rd generation as Uncle's son told me he's still undecided on whether he'll carry on the family business - so if you're reading this, please contribute to creating impressive queues in support of giving the stall continued life! :D

YumCheers,

Natalie