Kuih Pie Tee/Popiah
Since I am on holiday till the New Year, there are a number of things that I have been wanted to make, so what better time than now?
On one of my mum's visit a couple of years ago, I asked her to bring me a kuih pie tee mold and it has been sitting in my kitchen drawer since then. So I resolved to dust off the cobwebs off it and make some pie tee shells.
After a couple of dud shells, ie, with holes in the bottom or very open tops, I managed to get the hang of it and got decent looking shells!
Recipe I got from my mum is as follows:
Batter for pie tee shells
100g plain flour
1 tbsp rice flour
1/4 tsp salt
1 egg, lightly beaten
Enough oil for deep frying
MethodFor the shells :
1. Sift plain flour and rice flour together. Place sifted and salt into a mixing bowl. Add egg and mix with water to make a runny batter.
2 Heat oil in a deep wok or pan. Place pie tee mould in the hot oil for one minute. Remove the hot mould and dip 3/4 way into the batter.
3.Put mould in hot oil until shell is golden in colour. Jiggle the mould a bit and it should dislodge the shell, but if it does not, use a knife to slide it out. Remove the shell with chopsticks or a pair of tongs and place on absorbent paper to cool. Store in an airtight container or tin until needed.
Filling: (same as for popiah)
2 medium sized bangkwang/yam bean/jicama - julienned
2 carrots -julienned
1 thsp taucheo (salted soy beans)- mashed
2 cloves garlic - finely chopped
soy sauce to taste
1. Heat oil in kuali and when hot, fry the taucheo for a few seconds, then add in the chopped garlic. Fry for another few seconds, then add in the julienned bangwang and carrots. Add soy sauce to taste and half cup of water.
2. Bring to boil then turn fire down to low and let it simmer for about 15 mins.
3. It is now ready to be used as filling for pie tee or bangkwang.
I do not add anything else in my popiah fillings but my mum adds in slice belly pork and tau kwa.
Garnish for pie tee:
Chopped boil egg
pounded chilli with a little vinegar
1. Fill pie tee shell 3/4 way with above filling.
2. Then add chopped egg, prawns, coriander and top with chilli sauce.
100 gm plain flour
50 gm tapioca flour
200 ml water - more or less
1 tbsp oil
pinch of salt
1. Mix flours and egg together, then add in water, slowly till you get a runny batter.
2. Add in the oil and mix well.
3. Heat a pan and brush with a little oil. Then pour in 3/4 ladle of the mixture and swirl round the pan.
4. Once the edges curl, and the skin moves easily, remove from pan.
Garnish for popiah:
Cucumber - julienned
Bean sprouts - blanced in boiling water for 20 seconds
Hard boiled eggs - chopped
sweet flour sauce
Method for folding popiah:
1. Take one egg skin. Place a piece of lettuce leaf on it. Place some sweet flour sauce and chilli paste and spread round.
2. Add bangkwang filling on the lettuce leaf. Top with cucumber, bean sprouts, egg, boiled prawn and coriander leaf.
3. Fold egg skin into a packet and enjoy!