Foodie

Wednesday, August 26, 2009

Pie Tee














I am very perplexed as to why this delicate and delicious appetizer is so called - Pie Tee . I know it does resemble a tiny pie, it has a crust and filling but to relate to Tee ????? - the only Tee i know is in the Golf course. What i do know is that this is a NYONYA speciality and it could be a more sophisticated way to serve the big brother, Popiah. The Thai Krathong Thong - Golden Flowers is very similar and the Krathong Mould has more shapes, 4 patterns attached to a handle, therefore it is so much more faster to make the cups than the malaysian pie tee mould which is single.


STEP TO STEP - HOW TO MAKE THE PIE TEE CUPS


Mix the ingredients for the batter and leave to rest for 30 minutes













Put enough oil to cover the mould and heat to 350f. Put the mould in to heat













Pour batter into a coffee cup and when mould is hot, dip it on batter, make sure that it covers the whole mould but not to the very brim.















Put mould into hot oil and fry until golden brown. Shake mould to dislodge cup and if it does not come out by itself, aid it with a skewer. Fry mould until crispy but not totally golden brown.









Remove cup from oil and leave on an overturned cake rack which has kitchen towel underneath to catch the dripping oil.




These cups are not totally browned and need to be refried until golden brown. You could fry them until golden brown the first time round.



Serve and enjoy













Ingredients:

Pie Tee Cups

1 cup + 2 tbsp rice flour
1 cup all-purpose flour
1/3 cup corn starch/ flour
2 large eggs
1/2 tsp salt
400 ml water - extra for adjusting as you go along
4 cups vegetable oil for frying

Filling :
2 tbsp vegetable oil
2 tbsp chopped onion
1 tsp chopped garlic
1 large jicama/bangkuang - finely shredded
1 piece dried squid - wash and shred fine
or/and 2 tbsp dried shrimp - wash and chop fine
1 carrot - peeled and finely shredded
1 tsp fish sauce
½ tsp salt
½ tsp white pepper
1/2 cup stock/water
Garnishes:
Coriander leaves
Red chilli, finely sliced
Cooked Shrimp - skinless
Crab Meat - steamed with some shaoxing wine
Fried Shallots
Omelette - thinly julienned
Chilli sauce
Method:

To prepare the Pie Tee Cups

Mix all ingredients together and leave aside for 30 minutes.

Heat the oil then put the Pie Tee mould in the oil to heat up.

Dip the mould into the batter and plunge back into the hot oil.

Fry until light brown. Then shake to remove the cup from the mould. Use a skewer to aid if the cup does not fall off the mould by itself. When dislodged, fry the cups until crispy.

Place on overturn cake rack which has the kitchen paper underneath, to drain,
Repeat until all the batter is used up.
Refry the cups until golden brown and crispy, drain.
Pie Tee cups can be prepared ahead and kept in air-tight container until needed.


To prepare the FILLING


Put the oil in a hot wok and stir fry onion and garlic.

Add the rest of the ingredients, fry until vegetables are fairly soft and the sauce all soaked up by the vegetables. Leave them to cool.




To serve:




Place pie tee cups separately and guests are to fill the cups with the filling and garnishes.




Enjoy




18 comments:

Sam said...

Awww... I've always wanted to make this but I am lacking the pie tee mould. :(

Anonymous said...

These were Delicious!! My husband must have eaten 20 of these!

Mary said...

These look delicious, Lily, but it looks like a great deal of work. I've never seen the molds but will try to find a source on the net.

tracieMoo said...

Wow.. they look really fragile.. have to be very careful with this..

Ube said...

Very interesting! Looks very intimidating first but I guess once you get the hang of dip, dry and shake, the shells will be done as expected. I like you buffet style set up for filling. You can take a pick of whatever filling fits your taste.

Anh said...

Aunty Lily, I love this. But it's so hard to find the right mould in Australia!

lilyng said...

anh

i don't know if it is available in australia. my mould was a gift from a dear friend's mom who came from penang for a visit.

Mommychubby said...

Hi Lily,

I want to say thank you for sharing your recipes.
Since I found your blog, almost everyday I wrote them down. And I had tried some of your recipes, they turned out good and tasty.

Anonymous said...

Making this is like Tong Wan (Chinese Prezel)known in Hong Kong and Hawaii. Mold is rosette iron which I had since teenager. Great for Chinese New Year and fund raiser.

Anonymous said...

Hi Aunty Lily, the pie tee looks yummy. I saw one of the photos have the price of pie tee mould. Just wondering how much does it cost in RM?

Anonymous said...

I saw in cookbook this recipe and they called Top Hats. A Southeast Asian snack. Since iron is not easy to find I use instead filo sheets for it in small muffin pan. Work out fine too.

Judy

lilyng said...

anonymous

the brass ones cost rm13.50 and the aluminium is cheaper rm6.50

mac said...

Lily,
I e-mailed your old address, I'm not sure it's still the same or not, if you don't get it please let me know.

Winnie

Be The Change You Want In The World said...

http://www.templeofthai.com/cookware/krathongthong-6213000342.php

I found this link that will help you get your krathong mould here in the US.

Hope this is what you are looking for.

rts said...

Hi Lily,

Thanks for sharing the recipe. Where can I find the mold in Malaysia/Singapore?

lilyng said...

rts

i don't really know but i am sure you can get it in any of the cake supply stores-

Anonymous said...

Hi,everyone. I have spent a long time looking for an online source for kweh pie tee molds online, and finally found one on ebay.com they are sold from a baking site in Great Britain, and cost me less than $30 for two, shipped to the US. (I have read that it is smart to get two, because it speeds things up if you have one heating in the oil while you are frying a pie tee on the other.) I am really psyched to try these out.

sokeleng said...

I bought my mould from bakingfrenzy.com . They offer very reasonable airmail shipping.

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