Pie Tee Shells aka Nyonya Top Hats

Many years ago, I bought a Pie Tee mold, but it has been sitting comfortably in my pantry all these while.  I came across many recipes for it, but then again I don't have the urge to start making them.  Finally, before the year 2021 ends, I get to try it out.  It is indeed effortless to eat but not so easy to make the pai tee shells, as frying these shells are time consuming, and it requires a lot of patience and time to do it.  I made the shells a day ahead, storing them in air tight container.

Ingredients:

180 g. plain flour (sifted)

2 tbsp. rice flour (sifted)

1/2 tsp. salt

2 eggs

1 1/2 cups water

Methods:

1. In a mixing bowl, add in sifted plain flour, rice flour and salt.
2. Add in eggs and water gradually.  Combine everything together and mix until smooth.
3. Strain the batter into a big bowl and set aside.
4. Heat up enough oil in wok or pan deep enough to cover the pie tee mold.
5. Using medium heat, dip the mold into the heated oil until it's just hot (but not too hot).
6. Shake off excess oil and dip the mold into the batter until it's coated up to about 95% level (almost to the edge) making sure it's well coated on the sides and bottom.
7. Lift the pie tee mold up and let the excess batter drip off before dipping it into the hot oil.
8. To separate the batter from the mold, jiggle the mold lightly and use a wooden skewer/chopstick to separate shell from the mold.  Once it's off the mold, deep fry in the oil until it turns light golden brown in color.
9. Transfer it onto the plate lined with paper towels to soak up excess oil from the pie tee shells.
10. Repeat the same with the rest of the batter.  Then, quickly store in an airtight container until needed.

Stir Fry Savory Turnip Fillings

Ingredients:

400 g. turnip/yam bean - choose small one (peeled and julienned)

50 g. carrot (peeled and julienned)

2 cloves garlic (peeled and finely chopped)

1 1/2 tbsp. dried prawns (washed, soaked in hot water, drained and chopped)

1 tbsp. cooking oil, to stir fry fillings

Seasonings:

1/2 tsp. chicken stock granules

3/4 tbsp. oyster sauce

1/4 tsp. Chinese five spice powder

Dashes of ground white pepper

1/4 tbsp. light soy sauce

1 tsp. sugar (adjust to taste)

Dash of salt (adjust to taste)

Methods:

1. In a wok, heat up oil, saute garlic till fragrant.
2. Add chopped dried prawns and fry until golden brown.
3. Next, add in turnips, light soy sauce, oyster sauce, and stir-fry until aromatic.
4. Add in Chinese five spice powder and continue to stir fry till heated through.
5. Add in carrot, sugar and continue to stir fry until the turnips and carrot is cooked.
6. Then add in the rest of the seasonings, ground white pepper, chicken stock granules, and salt (to taste).  Mix until well combined and adjust seasoning if necessary.
7. Dish up and transfer to a casserole, and when cooled, put in the fridge until needed.

It's time to indulge this Nyonya delight, drizzled with home-made chili sauce.

This recipe is adaped from 'Huang Kitchen' with slight adjustments to suit my cooking preference.