KUIH PAITI/PIE TEE [TOP HATS]

What is Pie Tee aka Kuih Paiti or Top Hats? 

Answer from Wikipedia - " Pie Tee is a thin and crispy pastry tart shell kuih filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish. The shells are made of flour. Similar to Popiah [spring rolls], the main filling is shredded Chinese turnips and carrots and  some other ingredients". 

For the Filling Recipe, please refer here.

I am sharing here the recipe for Pie Tee.

Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]

Ingredients

Batter Ingredients For Pastry Shells

180 gm rice flour

50 gm plain flour

50 gm cornflour

1/4 tsp baking powder

3/4 tsp salt

1 egg

350 ml water

500 ml or more oil for frying

1. Sieve all the 3 types of flour into a mixing bowl.  Add in salt and baking powder.
2. Lightly beat the egg and add in to sifted flour together with water.  Use a whisk to mix the batter well until smooth [the batter is watery].  Leave to stand for about 1 hour before use.
3. Heat Pie Tee mould in  oil over a low fire.  When hot, dip the mould into the batter to cover up to 2/3 of the mould or almost to the rim.
4. Deep fry in the oil until set.  Shake pastry shells off the mould and fry until golden brown.  Drain well on paper towels and cool before storing in air-tight containers.
5. Serve pie tee with pei tee filling, garlic chilli sauce and some fried crispy shallots.
   
   

Note: Keep well for at least a week. If shells have lost their crunch, toast them for a few minutes in a preheated oven.

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

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FRIED RICE ALA YANG CHOW

After all the Chinese New Year goodies for many, many meals, it is time for something simple yet as appetising. This is a Chinese style fried rice using fried rice mix. It is an easy fried rice recipe like the others and as tasty and delicious as usual.

It is very versatile fried rice where you can substitute most of the ingredients like lap cheong with char siew, mixed frozen vegetables with carrots, canned green peas and green peas or French beans, button mushrooms with dried mushrooms etc.

Ingredients

[serves 2]

3 cups cooked cooled rice [from about 1 cup uncooked rice]

2 eggs – mix with dash of pepper

2-3 tbsp oil

50 gm prawns – diced

1 Chinese sausage [Lap Cheong] - diced

4 tbsp frozen peas

½ carrot – peeled and diced

1 piece 5 spice flavoured firm beancurd – cubed

2 dried mushrooms – soaked and diced

Seasoning 

1 tbsp each light soy sauce and oyster sauce

Dash of pepper

½ sachet Seri Aji Ala Yang Chow [Chinese Fried Rice Mix]

1 tsp sesame oil

Garnishing – some chopped spring onions and sambal belacan

1. Heat wok with oil, fry beancurd until lightly brown, add sausage, dried mushrooms, prawns and carrots. Fry until cooked.  Push aside, pour in the eggs and scramble lightly.
2. Add in rice and stir constantly until fragrant to combine well.
3. Add in seasoning, sesame seed oil and frozen peas, toss over high heat until well combined and rice is light.
4. Dish up to serve with sambal belacan and garnish with spring onions.
   
   
   
   
   

Tips – for best results in frying rice, use cooked rice that is cooled or preferably kept overnight and always stir ingredients well after each addition over medium to high heat.

Click here for other Fried Rice Recipe

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

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CNY 2016 - STEAMED RICE WITH CHINESE WAXED SAUSAGE

With this post, I am wishing all my Chinese visitors, blogger friends, acquaintances, relatives and friends 

"A VERY HAPPY, HEALTHY, SAFE AND PROSPEROUS CHINESE NEW YEAR"

There are numerous versions of Chinese Waxed Meat/Sausage Steamed Rice commonly cooked during Chinese New Year when waxed meat [lap cheong, lap bak, liver sausages, waxed duck meat etc] are in abundance.  I, for one will cook this kind of steamed rice during this time of the year.

This is a delicious One Dish Meal which my family never says "NO" to it.  As it is a very meaty meal, I served it with a vegetable soup.

Recipe Source - My Kuali.com by Amy Beh

2 cups rice - washed

3 cups water

1 Chinese waxed sausage [lap cheong] - remove the wrapping and slice slantwise

2 dried mushrooms - soaked and sliced

100 gm shelled prawns - I omit

1 tsp each of sesame oil and oil

1 chicken thigh - sliced

Marinade - 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp sesame oil

Seasoning

2 tsp each of salt, sugar, light soy sauce and oyster sauce

some chopped spring onion

1. Put rice and water in an electric rice cooker and cook accordingly [I steamed rice in an electric steamer for 30 minutes and rest for 10 minutes].
2. Marinate chicken with marinade ingredients for at least 15 minutes.
3. Heat wok with oil and sesame oil.  Fry mushrooms and seasoning for 1 minutes.  Add seasoning then stir in prawns [if using]. I skipped this step, instead I heat up the seasoning with the oil for several minutes.  Set aside.
4. Fluff up the cooked rice.  Spread mushrooms, marinated chicken and lap cheong over rice.  Steam for 10-15 minutes.  If cooking in rice cooker [half time through cooking], spread mushrooms, chicken and lap cheong over rice.  Continue to cook until rice is done.  Drizzle seasoning sauce over rice.  Stand rice for 10 minutes before serving.
5. Drizzle over seasoning sauce.  Sprinkle with some chopped spring onions.  Serve hot.

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

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PURPLE SWEET POTATO RICE CAKE [HUAT KUIH] 紫薯发糕

I have seen this lovely huat kuih recipe [prosperity cake] [here] and made some recently.  

The steamed cake rose and cracked nicely.  They are soft, moist and light even on the next day.  The sweetness is just nice for me with the reduced amount of sugar used.

If you like to try a huat kuih recipe using yeast, this one is easy to prepare.

Recipe adapted from Amiliaya Recipe [modified]

Ingredients

[makes about 20 small huat kuihs]

50 gm purple sweet potato [ 紫薯]

210 ml water [水]

180 gm rice flour [粘米粉]

75 gm sugar [糖] - I used 60 gm

1 tsp yeast [酵母]

1 tsp baking powder [ 泡打粉]

1. Steam purple sweet potatoes until soft [about 20-30 minutes].  Blend steamed sweet potatoes with water.  Pour into a big mixing bowl.
2. Mix and combine blended mixture with rice flour, sugar and yeast.  Cover bowl and let it rise for about 2 1/2 hours.
3. After resting for 2 1/2 hours, add in baking powder and mix well.  Let it rise for another 30 minutes.
4. Stir then pour into paper cups or greased moulds until the rim.  
5. Steam over high heat for 15 minutes.
   
   
   

Click here for more Huat Kuih Recipes

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

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JELLYFISH KERABU [KERABU HAI TAY]

No idea why jellyfish are easily available during this time of the year.  Is this item an ingredient for Yee Sang or for some other dishes or steamboat? Anyway, I jellyfish salad is my favourite which I only get to enjoy during course dinners when it is served together with others in the first course.

It is crispy, tasteless on it's own but combined with other ingredients and a sweet sour dressing, it's awesome.

Since I have most of the ingredients ready in my fridge, I bought some fresh jellyfish from the fishmonger at the wet market to make this appetising salad.

I made half portion of this recipe enough for 3-4 persons.

Recipe adapted from Nyonya Flavours

Ingredients

300 gm jellyfish

100 gm cooked shrimps - sliced

1 big onion or 4 shallots - peeled and thinly sliced

1/2 ginger flower - finely sliced

some mint leaves

2 tbsp toasted grated coconut [kerisek]

2 tbsp ground toasted peanuts

Dressing - combined

2-3 tbsp sambal belacan

4 tbsp lime juice

2 tbsp sugar or to taste

1. Wash jellyfish and place in a colander in the sink.  Pour hot water over the jellyfish to blanch, then rinse under running tap water immediately to stop further cooking.  Drain and slice jellyfish thinly.
2. Combined the dressing ingredients, taste to adjust seasoning.
3. Toss well all the ingredients with the dressing. 
4. Serve or chill in the fridge.
   

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

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NYONYA MI KOO [STEAMED TORTOISE BUNS]

I have posted several Mi Koo recipes [see recipe and others] which are all reliable ones that produce lovely steamed buns.

Recently, I came across this recipe which I noticed using bread flour to make Mi Koo and shortening is not used.  The dough only needs 1 time proofing before steaming. Afraid that the Mi Koo may not turned out well, I did add 1 tablespoon shortening to the recipe.

Verdict - The Mi Koo turns out soft and moist even on the next day without reheating.  They are good but I can't tell whether it is good if shortening is omitted.  I daren't take the challenge of omitting the shortening cos' my Mi Koo are for giveaways and afraid it may failed.  If you do try making it without shortening, I would appreciate if you can let me know the outcome.

Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]

Ingredients

[makes 10 - 12 round Mi Koo]

600 gm bread flour

150 gm castor sugar

250 – 300 ml warm water

4 tsp instant yeast

1 tbsp shortening [optional]

½ tsp pink colouring mixed with 3 tbsp water for brushing

1. Combine sugar and water.  Stir till sugar dissolves.  Mix in the yeast.
2. Add sugar/yeast mixture to bread flour and knead to form a rough dough.  Add in shortening and knead until smooth and soft dough.
3. Divide into 10 - 12 equal portions [about 100-110 gm each].    Shape into round balls and place on paper cases.  Leaving some space in between the dough.
4. Leave to prove for 30-40 minutes or until double in size.
5. Brush colouring on Mi Koo and steam over high heat for 20 minutes.
6. Off heat and leave Mi Koo in steamer for a further 3 minutes before removing to cool on wire rack.
   
   
   

Notes:  Original recipe advised to open the steamer lid every 5 minutes of steaming.  I did try this step and the Mi Koo looks smooth.

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

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