Christopher demystifies this Peranakan favourite, especially enjoyed at festivals and family get-togethers. Learn how to fry up the crisp cups and stir up the savoury stuffing from scratch, and discover how to make new and different fillings to surprise and delight your guests.
1. Kueh Pie Tee Cups
Try your hand at the two different ways to fry these crispy batter cups – with the traditional ‘top hat’ brims, and with straight sides.
2. Classic Kueh Pie Tee Filling
A mix of bamboo shoots, bangkwang, pork, beancurd and prawns, slowly braised in prawn and pork stock until superbly moist, tender and flavourful, then spooned into the pie tee cups and garnished with flaked crabmeat and coriander leaves.
3. Smoked Chicken & Tomato Fricassee
could kueh pie tee have a Western origin? This original concoction might convince you – juicy smoked chicken meat in a rich and tangy tomato and crème fraiche sauce makes a beautifully fitting filling for pie tee cups.
4. Five-Spice Apple Strawberry Pie
Yes, you can turn kueh pie tee into a dessert! Lay any doubts you may have to rest with this warm apple and berry compote filling, infused with a hint of five-spice and topped with softly whipped cream.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.