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Thursday, February 11, 2016

KUIH PAITI/PIE TEE [TOP HATS]

What is Pie Tee aka Kuih Paiti or Top Hats? 
Answer from Wikipedia - " Pie Tee is a thin and crispy pastry tart shell kuih filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish. The shells are made of flour. Similar to Popiah [spring rolls], the main filling is shredded Chinese turnips and carrots and  some other ingredients". 
For the Filling Recipe, please refer here.
I am sharing here the recipe for Pie Tee.
Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]
Ingredients
Batter Ingredients For Pastry Shells
180 gm rice flour
50 gm plain flour
50 gm cornflour
1/4 tsp baking powder
3/4 tsp salt
1 egg
350 ml water
500 ml or more oil for frying
  1. Sieve all the 3 types of flour into a mixing bowl.  Add in salt and baking powder.
  2. Lightly beat the egg and add in to sifted flour together with water.  Use a whisk to mix the batter well until smooth [the batter is watery].  Leave to stand for about 1 hour before use.
  3. Heat Pie Tee mould in  oil over a low fire.  When hot, dip the mould into the batter to cover up to 2/3 of the mould or almost to the rim.
  4. Deep fry in the oil until set.  Shake pastry shells off the mould and fry until golden brown.  Drain well on paper towels and cool before storing in air-tight containers.
  5. Serve pie tee with pei tee filling, garlic chilli sauce and some fried crispy shallots.
Note: Keep well for at least a week. If shells have lost their crunch, toast them for a few minutes in a preheated oven.
This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe
and Zoe from Bake for Happy Kids

 
I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

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