A Step-by-Step Guide to Making Nyonya Kuih Pie Tee (Top Hats)

(Click the above to view 6 pictures. Best viewed with Internet Explorer 7.) Since I am in the business of selling Nyonya Kuih Pie Tee molds--a business I set up for my niece who is attending college in Penang (email me to inquire about the mold)--I thought I would provide a step-by-step guide to making these delicious munchies. I even have caption to explain every step, isn't that great or what? Before we get started, I wanted to warn you that the cooking process is looooong (read: it will take up to 3 hours to make them); it also takes lots of patience, especially if you are a first-timer. But, when you pop one of these "top hats" into your mouth, all your efforts, hardwork, sweats and tears will be wholly justified, I assure you. Making Nyonya Kuih Pie Tee is a two-step process: 1) the making of the cases/shells, and 2) the preparation of the filling and toppings. Now, please click on my step-by-step guide to making Nyonya Kuih Pie Tee. Notes, tips and tricks are provided at the bottom of the pictures, so be the lookout for them... Recipe: Nyonya Kuih Pie Tee (Make 70-80 cases) Ingredients: Batter for the cases/shells: 1 cup all purpose flour 1/4 cup rice flour 1 egg (beaten) 1 1/4 water Oil for deep-frying Fillings & Toppings: 2 tablespoons oil 2 lbs. jicama/yam bean (shredded) 1 carrot (shredded) 10 French beans (chopped) 4 oz. shrimp (shelled, deveined, and cut into smaller pieces) 4 garlic (finely chopped) 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon chicken bouillon powder 2/3 cup water Toppings: 1 plain omelet (shredded) Fried shallot crisps Scallions (chopped) 2 red chilies (chopped) Garlic chili sauce or Sri Racha (optional) Method: Combine the all purpose flour, rice flour, beaten egg, salt, and water in a mixing bowl and mix well. Strain the batter, transfer it into a big bowl and set aside. Fill a sauce pan that is deep enough for the mold with oil enough to cover the mold. Heat up the oil until hot. Then dip the mold into the heated oil until it's just hot (but not too hot). Take out the mold and then dip it into the batter. Coat the mold until it's up to the 90-95% level and make sure it's well coated on the side and the bottom (the mold shouldn't be too hot and it shouldn't sizzle when it's dipped in the batter). Let excess batter drip off, then plunge the mold into the hot oil. To separate the batter from the mold, jiggle the mold up and down to loosen it. The case should off with slight shaking up and down. Once it's off, deep fry in the oil until it turns light to golden brown. Transfer it out onto a plate with paper towels (to soak up the excess oil) and store in an airtight container. For picture instructions, please see my step-by-step guide here. (I use medium heat while making my cases.) For the filling, stir fry the minced garlic and prawns until fragrant. Add jicama, carrot and french beans, and do a quick stir. Add the seasonings and water. Cook until the vegetables are soft, about 5 minutes using medium heat. Dish out and set aside. To serve, use chopsticks to fill the case with the filling, and then top with shredded omelet, chopped scallions, red chilies, shallots crisps, and garlic chili sauce. Cook's Notes: If you are a first-timer, I suggest you cut down the ingredients in half and test it out first. Once you have a hang of it, you can throw a Pie Tee party. There will be some wastage of the batter, especially when it gets too hard to dip the mold up to the 90% mark with the remaining batter. To buy the Pie Tee mold, email me.