Name: Pie tee recipes
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: Fillings:; 1 kg Turnip (bangkuang), peeled and cut into julienne strips.; 500g Carrots, peeled and cut into julienne strips.; 300g Bamboo Shoots, cut into julienne strips (optional).; 200g Pork Belly or Chicken Breast (optional).; 300g Prawn meat, dice into small cubes (optional).; 1-2 squares of firm beancurd (taukwa), cut into julienne strips (optional).; 5 cloves Garlic, pound into a paste.; 1½ tablespoons Fermented Soy Bean Paste (taucheo), pounded till fine.; These are sold in bottles and they have whole beans and mashed,; buy the mashed if using. Add more up to 3 tablespoons if you like the taste.; If you can’t get this, use 2 tablespoons Light Soy Sauce.; 8-10 cups Water.; Seasoning:; 1 tablespoon Dark Soy Sauce.; 1 tablespoon Light Soy Sauce.; 1 tablespoon Sugar.; Salt to taste.; White Pepper Powder to taste (optional).; Garnishings:; 1kg Small Prawns (keep *heads and shells for step 3).; Steamed Crab Meat, optional.; Hard-boiled Eggs or Omelet Strips.; A few sprigs of Coriander; we only use the Leafy part, keep the stalks and roots for other dishes, like curry.; Chilli Sauce.; Sweet Flour Sauce (Tee Cheo).; Ingredients for Pie Tee Pastry Cup:; 2 cups (200g) All Purpose Flour.; ¼ cup (40g) Rice Flour.

Kueh Pie Tee4©BondingToolPrawns can be diced or cut in halve lengthwise (to retain the shape of whole prawn for more aesthetic look).

Kueh Pie Tee3©BondingToolYou can use hard-boiled eggs or omelet strips and some boiled prawns for toppings.

Kueh Pie Tee2©BondingToolThe main ingredients for the filling are turnips and carrots, you can add bamboo shoots (which is omitted here). Sometimes, I add boiled pork belly strips and fried firm beancurd (taukwa) strips into this vegetable filling for variation.

Kueh Pie Tee1©BondingToolServe with some chilli sauce and sweet flour sauce (tee cheo) if available, it will make a huge difference in taste and top of with a sliced prawn and a leaf of chopped coriander. Fill the cup as you eat. This is a D.I.Y. assembly meal that will surely break the ice and liven up dinner conversations. In fact, these were eaten at my neighbourhood pub where we enjoyed with some beer.

Kueh Pie Tee Shells©BondingToolTo make these pastry cups, you will need a special mould or you can buy ready-made cups from Asian restaurants selling Nonya food.

Kueh Pie Tee is a filled pastry cup. The fillings can be strictly vegetables or with some meat and seafood.

Pie tee recipes

Serves: 4 Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Fillings:
1 kg Turnip (bangkuang), peeled and cut into julienne strips.
500g Carrots, peeled and cut into julienne strips.
300g Bamboo Shoots, cut into julienne strips (optional).
200g Pork Belly or Chicken Breast (optional).
300g Prawn meat, dice into small cubes (optional).
1-2 squares of firm beancurd (taukwa), cut into julienne strips (optional).
5 cloves Garlic, pound into a paste.
1½ tablespoons Fermented Soy Bean Paste (taucheo), pounded till fine.
These are sold in bottles and they have whole beans and mashed,
buy the mashed if using. Add more up to 3 tablespoons if you like the taste.
If you can’t get this, use 2 tablespoons Light Soy Sauce.
8-10 cups Water.
Seasoning:
1 tablespoon Dark Soy Sauce.
1 tablespoon Light Soy Sauce.
1 tablespoon Sugar.
Salt to taste.
White Pepper Powder to taste (optional).
Garnishings:
1kg Small Prawns (keep *heads and shells for step 3).
Steamed Crab Meat, optional.
Hard-boiled Eggs or Omelet Strips.
A few sprigs of Coriander
we only use the Leafy part, keep the stalks and roots for other dishes, like curry.
Chilli Sauce.
Sweet Flour Sauce (Tee Cheo).
Ingredients for Pie Tee Pastry Cup:
2 cups (200g) All Purpose Flour.
¼ cup (40g) Rice Flour.
2 small Eggs (50g egg size).
Pinch of Salt.
Pinch of Sugar.
1¾ cups (540ml) Water.

Instructions

Fillings

Boil pork or chicken meat in 5 cups water (from the 8-10 cups water) and boil the meat for 20-30 minutes till they are cooked. Cool and cut into julienne strips. Strain and set aside the broth for use later. (Skip this step if not using meat).
In a wok, heat enough oil to deep-fry the beancurd (taukwa) strips. Put in the taukwa when oil is hot and keep stirring while cooking to prevent them from sticking to each other. Fry till freckled with golden spots but not crispy. Remove with a perforated ladle and set aside for use later. (Skip this step if not using taukwa).
Put 2 tablespoons oil in a clean wok and stir-fry 1 teaspoon of the minced garlic and prawn *heads and shells till very fragrant over medium heat about 5 minutes. Add in 3 cups water and simmer on low heat for 30 minutes to extract prawn stock. Add more water if necessary during simmering. Strain the stock and set aside for use later. Note: If you cannot find prawns with shells intact, skip this step and just boil the prawns whole, then slice half lengthwise when cool enough to handle.
Heat 3 tablespoons oil and fry the remaining garlic and when garlic turns opaque, add in the fermented mashed soya bean (tau cheo). Stir-fry for 2-3 minutes till fragrant on low heat.
Add pork strips and diced prawn meat, if using, and fry till a couple of minutes. Add bamboo shoots and both the strained pork and prawn stock. Stir well and let simmer for 30 minutes. (If not using bamboo, continue at step 6).
Bring the stock to a fast boil and add the turnips and carrots. Season and lower heat. Simmer till the vegetables are soft and almost dry – this may take up to an hour. Stir occasionally. The vegetables should be limp and have lost its crunch. Adjust seasoning if necessary.

Pie Tee Pastry Cup

Sift all the dry ingredients together in a big bowl. Whisk in the eggs and water till a smooth batter forms.
Heat a large pot of oil on medium high heat. Dip the special pastry mould into the oil and let it heat up about 10 minutes. Next, dip the heated mould into the batter to coat the mould and put it into the hot oil. Fry till the pastry cups becomes golden and can be easily removed from the mould with a satay stick/toothpick/skewer. Drain on paper towels. Reapeat till all the batter’s gone. Store in air tight container when completely cooled and use when needed.

Notes

Variation: You can also wrap this filling with spring roll wrappers and deep-fry them. Make sure the filling is dry so do not add as much water. And you don’t have to simmer at all. Just stir-fry till vegetables are cooked. Spring Rolls should have crunchy fillings.
Tip: Fill the pastry cups with any fruits, nuts, mousse, pate, whatever fillings you can imagine…
Note: Don’t worry if the first few pastry cups stick to the mould or are not forming well. After a few rounds, the mould would have “seasoned” and the cups will turn out well. The more you use the mould, the more seasoned it becomes. The colour will also change to almost black with time and use.

Happy cooking, eating and bonding

Many readers have emailed me to ask where they can buy the mould. You can search online “where to buy Kueh Pie Tee Mould and type in your country” i.e. “where to buy Kueh Pie Tee Mould in Singapore” or buy from links provided below and see if they ship to your country (I do not make money from these links):

https://www.bakingfrenzy.com/traditional-kuih-pie-tee-top-hat-mini-tart-shell-mold-p-341.html
http://2ply.my/Pie-Tee-Top-Hats-Mould-Acuan-Paiti-TSH-0428-1pc
https://www.lazada.com.my/products/paiti-pie-tee-pai-tee-mould-i12548038-s15406936.html

Kueh Pie Tee Cups (Top Hat Pastry) 娘惹小金杯