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.
- 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
- 2 fried omelettes, slice thinly
- 200 g boiled prawns, shell, devein and slice into halves
- Fresh coriander leaves to garnish
To prepare the filling, shred turnip and carrot using the slicing and shredding discs of Philips Kitchen Machine HR7954. Set aside until ready to use.
Heat 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.
To 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.