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Kueh Pie Tee

My sister sent me two tubs of Kueh Pie Tee shells last month. She told me there is a limited shelve life and I have been under pressure to do something with it. I tried filling them with the Popiah (Fresh Spring Rolls) [1] filling this weekend, and they turned out awesome! It gives the savory spring roll filling a new twist when you sink your teeth into the crunchy shells. They taste awesome! Thank you Hwee!


Ingredients

(A) Filling:

(B) Garnish

 Directions

  1. Bring 2 cups of water to a quick boil over high heat. Add chicken breast and boil for another 5 minutes. Reduce heat and simmer for 45 minutes. Remove and shred chicken breast thinly. Reserve stock to cook filling.
  2. Mix soya bean paste, salt, sugar and msg until blended, set aside.
  3. Boil shrimps in 2 cups of water. Drain and reserve liquid to cook filling.
  4. Heat oil in a large wok. Add minced garlic and stir fry for a minute. Add soya bean paste mixture and continue to stir fry for another minute. Add shrimp liquid and bring to a boil.
  5. Add shredded/sliced turnip, bamboo shoots, and french beans. Add chicken stock. Boil for half an hour over medium high heat.
  6. Add fried bean cake strips, shrimp, and shredded chicken. Stir until contents in wok is well mixed. Adjust taste as desired.
  7. Reduce heat, cover, and let filling simmer over the stove top for another hour.
  8. Prepare garnish as instructed above.

To serve

  1. Fill each Kueh Pie Tee cup with the filling to the top. Garnish with some omelette strips, shrimp, and cilantro.
  2. Fill Kueh Pie Tee cups only when you are ready to eat, the moisture will soak through and soften the shells once the filled cups are allowed to sit around.