Wednesday, 13 April 2016

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:

How to make the filling for Pie Tee:

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