Epok-Epok sayur

I remembered as a child, one of the best epok-epok i had ever tasted have to be Cik Ju's epok-epok.

Cik Ju was my neighbor staying just 1 level up from my childhood estate at Tampines st 81.

Her epok-epok skin was super thin and crispy even if they were left cold outside for a few hours. They are supremely divine no other lesser words can be used to describe her master pieces. 

My Ibu had learnt from her how to make the crust and I had learnt from my Ibu. and despite my countless tries, never the same. I seriously think its in the hands & I need more practice.

 

Crust Ingredients:

• 1/3 cup of canola (normal veg cooking oil)
• 2/3 cup of warm water 
• a pinch of salt 
• flour sift and set aside in a large bowl

OK I know some of the best epok-epok skins out there are made with cooking the dough/oil on a stove but seriously I am saying hers is the best. and she said all that is unnecessary.

Crust Prep:

1.  dissolve  salt in water
2. Add the oil to the water. (YES you heard me right) 
3. stir oil-water mix occasionally
4. In a bowl make a well of the flour
5. slowly, little by little add in the water-oil mixture
6. try not to stir instead try to rub it in  between your fingers
7. add water-oil mix till all of the flour can be combined
8. wet enough just to lift all flour off the sides of the bowl
9. yet not too wet (sticky to your fingers)
10. prepare to (uli) knead the dough. not too much or it will go tough.
11. portion your dough evenly in small balls (cover with wet towel/ cling wrap)
12. roll out flat each ball of dough 
13. cup one hand (making one hand look like cup/well/bowl)  
14. and place the flattened dough on your palm
15. scoop and place some stuffing in the middle of the flattened dough (in the well)
16. pinch the sides as picture shown above
17. or you may use a fork to press down the edges
18. or use an instant epok-epok clipper.

Veg Stuffing Ingredients:

• 1 cup shredded turnip (about 1" length )
• 1 cup shredded carrots 
• 1 bunch finely chopped Chinese parsley
• 1 bunch finely chopped spring onions
• 250grms minced chicken /chopped prawns
• 1-2 cube knorr chicken stock / ikan bilis stock
• white pepper -sparingly according  to your taste buds
•  Blended: 3-4 cloves of garlic, 1" ginger slices and 1 red onion
• 1 white onion sliced
• 1 red chili sliced ( I add 2-3 chili padi)
• 1 green chili sliced
• Olive oil/cooking oil to saute
• 1 cup of water
• fried shallots

 Veg Stuffing prep:

1. Heat cooking oil in a big wok. (not too much, enough to cover the base of your pan)
2. Add the sliced white onions and the the sliced red & green chilies.
3. When the onion sweat add in the blended mix.
4. add the Knorr cube stock.
5. add lots of pepper.
6. 1st put in the turnips
7. add water just a little to help sweating the turnips
8. stir in carefully in medium heat
9. when the turnips are soft add in the carrots
10. if too dry add a bit more water. 
11. let it cook for awhile and turn off the heat
12. throw in the chopped parsley and spring onions
13. throw in the fried shallots (about 3 table spoons)
14. stir it all well. 
15. strain off the juices
16. leave to cool before stuffing.

alternatively you can do curry potato stuffing, beefy potato stuffing or sardines.
For sambal sardines can get a bit tricky as they are oily and your epok-epok may not get pinched properly
or opened while frying. one trick I've learn is to cool the sardines in the fridge over a few hours.
solidify the oils/fats to clump the sardines well so not necessarily you have to put more sliced onions.
I usually blend my onions in for a smooth sambal sardines. more satisfying rather than eating more onions in your epok-epok too yucky.