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Kueh Pie Tee
Kueh Pie Tee are delicate, crispy tart shells filled with a savory mixture of braised turnip, carrots, and often small prawns, topped with chili sauce and a sprinkle of fried shallots. They are a popular Peranakan snack, often served as an appetizer or during festive occasions.
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- 600 g Turnip (Bang Kuang)(peeled and shredded)
- 300 g Carrot(peeled and shredded)
- 4 tbsp Cooking oil
- 5 cloves Garlic(minced)
- 30 g Dried shrimp(soaked in water for 15 mins, then minced)
- 2 tbsp Preserved soy bean paste (Tau Cheo)
- 1 tsp Dark soy sauce
- to taste Sugar
- to taste Pepper
- 25 Ready-made pie tee cups
- 150 g Small prawns(steamed, deshelled and cut into halves (optional topping))
- 1 Egg omelette(thinly shredded (optional topping))
- for garnish Cilantro leaves
- for serving Chilli sauce
ðšâð³ äœãæ¹
- 1
Prepare the filling: Heat oil in a wok over medium heat. Add minced garlic and fry until fragrant. Add minced dried shrimp and fry for another minute. Stir in the tau cheo and fry for 3-5 minutes until fragrant. Add the shredded turnip and carrot. Stir to mix well and bring to a boil. Lower the heat and simmer for 10 minutes, or until the vegetables are tender-crisp. Season with dark soy sauce, sugar, and pepper to taste. Set aside to cool.
- 2
Assemble the Kueh Pie Tee: Carefully spoon the cooled turnip filling into each crispy pie tee cup. Top with steamed prawns and shredded egg omelette, if using. Garnish with cilantro leaves.
- 3
Serve immediately with your favorite chili sauce on the side.
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- âFor extra crispiness, ensure the pie tee cups are completely dry before filling.
- âThe filling can be made a day in advance and stored in the refrigerator.
- âCustomize the filling with other ingredients like shredded chicken or bean sprouts.
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- Add a dash of oyster sauce to the filling for an umami boost.
- Serve with a dollop of sambal belacan for a spicier kick.