pink, about 3 to 5 minutes. Add jicama and carrots and cook for 5 minutes, stirring constantly-Add water and oyster sauce and bring to a boil Reduce heat and simmer uncovered for about 25 to 30 minutes, stirring occasionally, or until jicama and carrots are tender and most of the water has evaporated. The mixture should still be moist. When cooked, remove the vegetable-pork mixture from heat and let cool.
For the popiah wraps:
If using spring roll wrappers, defrost and keep covered with a damp tea towel to prevent wrappers from drying out. Take one wrapper and cut into 3 equal strips. Lay a wrapper on your work surface with one of the corners toward you. Place one strip across the center of the wrapper. (You will need 4 wrappers for every 3 rolls.) Spread 1/2 teaspoon of hoisin sauce on the center strip. Top with a tablespoon or so of the pork mixture. Then scatter some bean sprouts, snow peas, shrimp, and sausage over the filling.
Fold the corner closest to you toward the far corner but stop about an inch short of the corner. Then fold the right corner over the center followed by the left, making sure they overlap. Take one scallion, gently wrap around the roll and tie to hold the roll together. Repeat with the remaining wrappers and ingredients. Keep the finished popiah covered with a damp tea towel until ready to serve.
If using frozen crepes (as shown here), defrost, and using a 6-inch diameter pastry cutter, cut circles out of each crepe. Keep the crepes covered with damp tea towel to prevent them from drying out. Follow the instructions above, using 1 teaspoon of the hoisin sauce, 11/2 tablespoons of the filling and slightly more of the individual toppings. If using crepes, there is no need to add the extra strip as the crepes are already sufficiently thick. Makes 45 popiah packets.
note: Pork-vegetable mixture can be made a day ahead and refrigerated. The other ingredients can also be prepared a day ahead and refrigerated. The rolls can be made an hour in advance but should be kept covered with a damp tea towel at room temperature.
chili sauce
i n g r e d i e n t s
1/4 cup chopped red chili pepper (remove the seeds and inner membrane if you prefer a milder sauce)
4 cloves garlic, sliced
4 tablespoons rice vinegar
1 tablespoon sugar, or more to taste
Put all the ingredients into a blender and purée.
Makes about 1/3 cup.
note: Chili sauce can be refrigerated in a glass jar for up to a week.
chicken rice
i n g r e d i e n t s
chicken
6 chicken breasts on the hone, with skin
Salt
5 quarts water
1 (6-inch) piece ginger, cut into 1 -inch thick slices and bruised with the side of the knife
rice
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3 cups long-grain rice, rinsed and drained
6 cups chicken stock from above
1/4 teaspoon salt
garnish
Cucumbers, tomatoes and cilantro (optional) for garnish
To cook the chicken:
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