古早味潤餅 Traditional Popiah

材料

中筋麵粉 200g

清水 170g

鹽 2g

食用油 1湯匙

沙葛 800g（刨絲）

紅蘿蔔 1條（刨絲）

高麗菜（刨絲）

豆干（切絲）

雞蛋（攤蛋皮切絲）

豆芽（焯水瀝乾）

花生糖粉（花生碎 + 糖）

海苔絲

香菜

泰式甜辣醬

鹽、白胡椒粉、糖、香菇素蠔油（調味用）

Ingredients

200g All-purpose flour

170g Water

2g Salt

1 tbsp Cooking oil

800g Jicama (shredded)

1 Carrot (shredded)

Cabbage (shredded)

Dried tofu (shredded)

Egg (shredded omelet)

Bean sprouts (blanched)

Peanut sugar powder (crushed peanuts + sugar)

Seaweed strips

Coriander

Thai sweet chili sauce

Salt, white pepper, sugar, mushroom oyster sauce (for seasoning)

製作步驟 | Steps

麵粉與鹽混合，慢慢加水攪成偏稠的流動麵糊，靜置 15 分鐘。

Mix flour and salt, slowly add water into a thick batter, then rest for 15 minutes.

不沾鍋小火加熱，用刷子蘸麵糊在鍋底畫圓塗成薄一層，小裂縫用麵糊補上。

Heat a non-stick pan on low, brush batter in circles to form a thin layer, and fill any cracks.

小火烘到餅皮變白、邊緣翹起時輕輕揭下，蓋上濕布防止變乾。

Cook on low heat until the wrapper turns white and edges lift, then remove and cover with a damp cloth.

中小火炒軟沙葛絲與紅蘿蔔絲，炒至水分收乾，加鹽、白胡椒粉、糖、香菇素蠔油調味。

Stir-fry shredded jicama and carrot on medium-low heat until water evaporates, then season with salt, white pepper, sugar, and mushroom oyster sauce.

將高麗菜絲與豆干絲炒到微微變軟並保留脆感，加入鹽和胡椒粉調味。

Stir-fry shredded cabbage and dried tofu until slightly soft but still crunchy, then season with salt and pepper.

雞蛋攤成薄蛋皮後切絲；豆芽焯水後完全瀝乾，簡單拌入鹽和白胡椒粉。

Fry egg into a thin omelet and shred; blanch bean sprouts, drain completely, and season with salt and white pepper.

餅皮鋪平，先撒上一層花生糖粉和海苔絲打底。

Lay the wrapper flat, then sprinkle a layer of peanut sugar powder and seaweed strips at the bottom.

鋪上炒好的沙葛絲、高麗菜絲、豆干絲、蛋皮絲與豆芽。

Layer the cooked jicama, cabbage, dried tofu, shredded egg, and bean sprouts.

放入香菜，淋上泰式甜辣醬。

Add coriander and drizzle with Thai sweet chili sauce.

兩側向內折，從下往上捲緊，切半即可食用。

Fold both sides inward, roll up tightly from the bottom, and cut in half to serve.

小貼士 Tips

餡料一定要完全放涼並收乾水分，餅皮才不會破。

The fillings must be completely cooled and dried, otherwise the wrapper will break.

建議現包現吃口感最好，放久了餅皮吸濕會變軟。

It is best eaten fresh; the wrapper will soften and get soggy if left for too long.

泰式甜辣醬是這道料理的靈魂蘸料，搭配起來最美味。

Thai sweet chili sauce is the soul of this dish, making it the most delicious combination.