The perfect Indonesian inspired dish with a tasty combination of tofu, tempe and sambal to fit your spicy palates. Best served as side dish with white or brown rice!
I love making popiah in large batches and then freezing them on a tray (so they don't stick together) before placing them in zip lock bags in groups of 10. Once frozen they can last up to 6 months and all you need to do is just remove it from the freezer and fry them in some hot oil. It's a perfect snack to have ready for the weekend when my family comes over for tea.
A good piece of beef is vital for this recipe. I get mine from Village Grocer or Ben's Grocer and I always ask for the tenderloin. The tenderloin means its the tender part of the cow. Get the butcher to trim it for you and tie it up into a log (like picture).
Fresh ingredients are great to have on a daily basis but due to work and other commitments, sometimes, we just don’t have the time to head to the market everyday to but fresh food so we rely completely on our fridge and freezer to do the keeping for us because it is, convenient! So here...