A traditional Nonya (Malay-Chinese) food, these cute & crispy little cups are filled with whatever your heart desires.

In Singapore the pie tee cups are available in sealed plastic jars from supermarkets – but we don’t have such luxury in Australia. So I bought a brass pie tee mould online from the U.K. and made my own pastry. For the filling, I stirred fry some graded jicama & carrot, minced pork and oyster sauce. Then I topped the pastry cups with fried shrimps and shallot. It was really tasty.

Recipe is as follow: 

Here is a quick write up on how to make pie tee cups – a bit of practice may go a long way (speaking for myself, larfs). You can really fill the pastry cups with anything you want.

Pie tee cups

Ingredients  (makes about 25 cups)

• 1 cup plain flour
• 1/4 cup rice flour
• 1 eggs
• pinch of salt
• 1 tsp sugar
• 1 1/4 cup of water (you may need to add more water half way, as the mixture gets thicker)
• cooking oil, from deep frying

Method

• Mix all ingredient well & get rid of all the small lumps; transfer into a deep & narrow container (easier for the mould to ‘pick up’ the mixture).
• In a sauce pan, heat up sufficient cooking oil to submerge the pie tee mould completely; The oil is sufficiently hot when you put a wooden stick into it, it creates some bubbles.
• Dip the mould in the hot oil, leave it there until the mould is hot – it is hot when you dip the mould in the mixture, it slightly cooks the flour mixture that touching the mould.
• Dip the mould in the flour mixture briefly, then dip the mould in the hot oil; It takes about 20 seconds for the flour mixture to harden into a cup; remove the cup from the mould by pushing it off with a pair of wooden chopstick; if everything goes well, the cup should come off easily.  Let the cup continue to cook in hot oil until it is golden brown,approx 1-2 minutes, turn occasionally.
• Transfer the cups to layers of kitchen paper, drain off excess oil briefly; then transfer to a cooling rack to cool
• Once cool, the cups can be kept in snap bag for a few days.

Jicama, carrot, pork & oyster sauce

• 100g carrots, graded
• 250g jicama, graded
• 1 tbs fried shallot
• 50g onion
• 1 clove of garlic, minced
• 2 tsp oyster sauce
• 1 tsp sesame oil
• salt and pepper to taste
• cooking oil

In a frying pan, heat up some cooking oil; add onion and garlic, stir fry briefly; add the remaining ingredients, stir fry till cooked.

Dried shrimps with shallot topping

• 20g dried shrimps, soaked in hot water for 20 minutes; drain well
• 20g green shallot, diced
• cooking oil
• salt to taste

In a frying pan, heat up some cooking oil; add shrimps, pan fry briefly; add shallot, toss and remove from heat; add salt to taste; transfer to a bowl immediately (otherwise the shallot may be overcooked).