healthy food for weightwatchers

after series of buffet meals at hotels, i decided to sort of give my colon some fibre that it needs. one of my favourite dishes is popiah basah, a healthier version compared to its fried sibling. i had used amy beh's recipes to make popiah, and i made the popiah skin on my own. i still cant master making the skin though, and as a result, the skin was rather thick. anyway, i'll put here amy beh's recipe.

popiah basah

2 carrots, shredded
300g sengkuang, shredded
100g french beans, sliced finely
100g cabbage, shredded
(i added in some taugeh...and although the recipe calls for dried shrimps, i decided to forgo it)
2 tb oil
1 tsp chopped garlic
salt and sugar to taste

sautee the ingredients

amy beh's recipe calls for a western-eastern fusion sauce. however, i experimented and came up with somewhat an original sauce for popiah

cili boh
gula melaka
ground peanuts and some coursely ground peanuts
asam jawa or vinegar

cook the ciliboh with some melted gula melaka. then add the ground peanuts to thicken it up. balance the sweetness and the heat with some sourness of the asam jawa or vinegar.

popiah skin

600g flour
200ml water
1 tsp salt
(i used the recipe twice, and you need a lot of water for this. 200ml isnt enough for you to form a soft dough)

mix together until it forms into a dough. wrap in plastic, put it aside. heat a heavy cast iron griddle over a moderate heat. rub the surface with a piece of oiled cloth. take a handful of the soft dough and rub quickly and lightly across the pan to make a think round shape of a desired size. lift the skin and stack on each one.

to assemble:

lightly spread the sauce over the skin, then sprinkle some ground nuts. put it some cooked filling then some fried shallots. roll the skin and voila!