Pie tees with jicama, carrot, pork and dried shrimps

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A traditional Nonya (Malay-Chinese) food, these cute & crispy little cups got me wondering… hmm.. what goodies can I fill them up with?

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.

Pie tees with jicama, carrot and pork
Pie tees with jicama, carrot and pork

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.
Pie Tee cup being deep fried
Pie Tee cups being deep fried

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 cookign 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).

Jimaca
Jimaca

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