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
- 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).