Kueh Pie Tee

Kueh Pie Tee

By Atika Lim  , ,

May 20, 2016

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A popular Peranakan dish, kueh pie tee is simply a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.

  • Prep: 1 hr
  • Cook: 20 mins
  • Yields: 25 pieces

Ingredients

600 g turnip (bang kuang), peel

300 g carrot, peel

4 tbsps cooking oil

5 cloves garlic, mince

30 g dried shrimps, soak in water for 15 mins, then mince with 2 cloves garlic

2 tbsps preserved soy bean paste (tau cheo)

1 tsp dark soy sauce

Sugar and pepper, to taste

25 ready-made pie tee cups

CHILLI SAUCE (optional)

10 fresh red chillies

5 chilli padi

3 cloves garlic

Juice of 3 limes

1 tsp vinegar

Fine sugar and salt, to taste

CONDIMENTS

2 fried omelettes, slice thinly

200 g boiled prawns, shell, devein and slice into halves

Fresh coriander leaves to garnish

Directions

1To prepare the filling, shred turnip and carrot using the slicing and shredding discs of Philips Kitchen Machine HR7954. Set aside until ready to use.

2Heat oil in a wok over medium fire. When hot, stir-fry garlic for 30 secs. Add dried shrimp and garlic mince; mix well for 10 secs. Add preserved soy bean paste and stir-fry until fragrant, about 3 to 5 mins. Add soy sauce, shredded turnip and carrot. Stir to mix well and bring to boil. Lower fire and let simmer for 10 mins or till the vegetables are as crunchy or soft as you want. Season with sugar and pepper, if you like.

3To prepare chilli sauce, place all ingredients into the blender bowl of Philips Kitchen Machine. Blend until smooth. Stir in salt and sugar to taste once sauce is done.

Photo: Philip's

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