Pai Tee

Most Asian countries serve this dish. It is called by different names in different countries. In Malaysia and Singapore, it is called Pie Tee. In Thailand, it is called Kratong. They also make this in the Philippines, but I don't know the Filipino word for this food. In Laos or Vietnam, they add pounded peanuts and chopped lime to the filling.

The shells or cases are prepared ahead of time and stored in air-tight jars or containers.

The filling is either served fresh or cooked the same day.

If served fresh, the prepared filling can be stored cold in an air-tight container. When filling with cold filling, it is stiff and will not enter the shells/cases properly. Forcing the filling into the shells/cases may break them. It becomes messy and does not look nice in the end, but is edible (as in pics below).

If cooked, the filling must be cooled and properly drained to remove as much fluid as possible, or the shells/cases will soak the excess fluid and soften or become soggy when assembled. It is easier to fill the shells/cases with cooked filling as it is soft. Do not overfill - leave some room for sauce.

Pie Tee is served with its own sauce, but any keropok dipping sauce will suffice.

Pie Tee is served at high tea (late evening tea) and for evening birthday parties in Malaysia. It is served alongside tea for adults, or any cordial for children.

Pie Tee filled with fresh filling (uncooked). 

Pie Tee ingredients and cases:

http://ediblyasian.info/recipes/shrimp-kratong-with-sesame-cilantro-dressing

How to make the filling for Pie Tee:

http://www.foodmanna.net/2011/08/kueh-pie-tee.html

Basic ingredients for making Pie Tee filling

1. Sengkuang/bangkwang/jicama
2. Carrots
3. Cucumber/zucchini
4. Taugeh
5. Onion
6. Udang kering/fresh prawns
7. cooking oil
8. salt to taste
9. soy sauce (kicap masin)

How to make Pie Tee filling

1. Slice the jicama thinly and slice them again to obtain fine sticks
2. Do the same for carrots
3. Do the same for cucumber/zucchini
4. Remove the taugeh roots and stiff black caps
5. Clean the dried prawns/fresh prawns
6. Slice the onion
7. Fry all ingredients and season with salt and kicap
8. Cool and drain excess fluid
9. Use as Pie Tee filling
10. Serve Pie Tee with sauce - keropok dipping sauce, chili sauce etc

Kek Gula Hangus

Obtained and edited from Aneka Resipi in Facebook on 12 April 2016.

Bahan 1:

1 cawan gula
(3/4 cawan gula untuk kurang manis)
1 cawan air panas
3 sudu besar mentega

Cara membuat:

Gula digoreng dengan api sederhana besar. Bila gula sudah agak cair, masukkan air panas. Hati-hati sebab ia akan meletup-letup. Apa pun, tutup api dan cepat-cepat masukkan air panas tadi sambil standby pegang penutup kuali. Lepas itu, masukkan mentega dan kacau hingga mentega cair. Ketepikan.

Bahan 2:

4 biji telur
3/4 cawan susu pekat
1 cawan tepung gandum
2 sudu kecil soda bikarbonat
1 sudu kecil esen vanila

Cara membuat:

Pukul telur sampai kembang dan pekat.
Masukkan susu pekat. Guna mixer hingga rata. Masukkan tepung dan soda bikarbonat yang diayak terdahulu. Tambahkan esen vanila. Akhir sekali, masukkan gula hangus tadi.

Perap adunan ini selama 3 hingga 4 jam (bertutup) untuk mendapatkan sarang yang cantik.

Bakar atau pun kukus.

A. Bakar selama 1 jam dalam oven pada suhu 160C, gunakan api bawah sahaja. Baki masa terakhir 11 minit pula, gunakan api atas dan bawah.

B. Kukus selama 50-60 minit.

Tips:
Gula boleh terus dikacau dan dibiarkan dalam kuali. Gunakan senduk dan kacau gula, biarkan sampai gelap. Jangan risau; rasanya akan tetap sedap. Rasa gula yang sudah hangus macam rasa coklat. Warnanya akan hitam, tapi macam mana pun terpulang pada anda. Jika inginkan kek berwarna perang koko sikit, jangan hanguskan sangat air gula. Saya suka yang macam ini sebab kurang rasa pahitnya.

Pukul telur jangan lama sebab ia akan keringkan kek. Pukul sekadar telur kuning pecah dan rata, memadai 2-3 minit sahaja.

Masa memasukkan susu dan tepung pun, mesti kacau sekejap sahaja sebab hasilnya nanti kek akan lembab dan lembut.

Warna kek nanti akan bergantung pada warna gula hangus yang anda sediakan.

Aluminium foil mesti digunakan untuk menutup loyang kek supaya kek yang dihasilkan akan lebih cantik daripada diletakkan kain pada sekeliling tudung pengukus. Jika tiada aluminium foil, mesti kena tutup tudung pengukus dengan kain disekelilingnya.