BITES
Kueh
Pie Tee
At Family & Life, we believe
that cooking can, and should
be, a family affair! This
month, we present a fun
dish that children will love
making and eating – the
Kueh Pie Tee, also known as
Top Hat Pastry Cups.
The simple beauty of the Kueh Pie Tee is how everyone in the
family gathers around the dinner table to stuff the pastry cups
with the delicious filling while having fun at the same time.
That’s something you can hardly replicate in a stuffy restaurant.
Singaporean palate. If you want to experience the other
ingenious delights of Chef Heng, he helms the kitchen at
INDOCAFE at 35 Scotts Road, one of three dining gems
within the area.
The culinary genius, Chef Heng Eng Ho of INDOCAFE,
is a Penang native who has brought his hometown
sensibilities and infused them into the sophisticated
So, we hope that you’ll enjoy creating the Kueh Pie Tee.
Do share your pictures of the finished creation with us at
our Facebook page!
INGREDIENTS PREPARATIONS
SERVES: 4 people for appetisers
or 2 people as mains
DEGREE OF DIFFICULTY: Easy enough
for kitchen newbies!
PREPARATION TIME: 15 minutes
COOKING TIME: 10 minutes
Pie Tie Cup Shells...............8 to 10 pieces
Garnish
Fried Shallots
Chopped Spring Onion
Steamed Crab Meat
Filling
Cooking Oil
Chopped Garlic..........................10 grams
Sliced Red Onion........................50 grams
Minced Pork...............................80 grams
Shredded Sweet Turnip...........300 grams
Chopped Shrimp........................80 grams
Shredded Carrot......................100 grams
Sliced Dried Shitake Mushroom.50 grams
Chopped Tofu.............................50 grams
Sesame Oil............................1 tablespoon
Salt, sugar and white pepper.......To taste
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Family & Life • Aug 2014
1. Heat up cooking oil in a wok and add chopped garlic,
red onion, pork and shrimp to be stir fried.
2. Add sweet turnip, carrot and mushroom to the wok
and continue to stir fry.
3. Add remaining ingredients before adding a little water.
4. Cover and cook till the sweet turnip turns
slightly transparent.
5. Add seasoning to taste.
6. Garnish with steamed crab meat, chopped spring onion
and fried shallots.