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Special equipment:

1 ( or more) Pie Tee mould(s).


There are a number of wonderful fillings recipes for Pie Tee's but there's not so much variation between them. Often the difference is proportion between ingredients or a substitute veg or seafood ingredient. There is nothing inherently preventing any suitable ingredient from being used as a filling or topping for Pie Tee's. I have previously placed a recipe for Cilantro Oil and seafood as a filling for Pie Tee.

You could easily create a filling using the aspic seafood bloody Mary recipe and that would work well. Many Thai salads do work exceptionally well as fillings and the Thai Kratong Thong uses these for variation.
Pates, terrines, egg dishes, mornays would fit in and be enjoyed. Any spicy salad and laaps would work and any sushi would suit the Pie Tee case with a little manipulation. If you enjoy Pie Tees but wish there were more fillings then I would suggest just letting your head go and try your own ideas.

Ingredients:

  • 85g plain flour
  • 150 ml water
  • 1 dessert sp melted butter
  • a pinch of salt
  • a dash of ground pepper
  • 1 egg



Method:

  1. Sift flour with salt and pepper.
  2. Slowly mix in the water and melted butter and mix well into a smooth batter. Sieve batter and let stand for 1 hour before use.
  3. Heat oil in a small deep pot for deep-frying.
  4. Dip a medium-sized pie tee mould into the boiling oil, remove it and dip mould into the batter covering only about 3/4 length of the mould.
  5. Deep fry the pie tee cases in the hot oil until set. Shake off the pie tee case from the mould and fry until light brown in colour.
  6. Drain pie tee cases on absorbent paper and cool thoroughly before storing in an airtight container.

To serve, put a small piece of lettuce into a pie tee case. Add a tbsp of filling and top with coriander leaves, prawn, crab meat, egg shreds, sliced red chilli and pounded peanuts.
Serve with chilli sauce.


Ingredients for Fillings:

  • 1 medium-sized turnip
  • 1 small carrot, shredded
  • 2 cloves garlic, ground
  • 1 shallot, ground
  • 1 tsp taucheo
  • 1/2 tsp vetsin
  • 2 tbsp oil
  • salt to taste


Method:

  1. Peel carrot and turnip and cut into thin strips.
  2. Heat 2 tbsp oil and fry the ground garlic and shallots. Add taucheo and stir-fry until fragrant.
  3. Add shredded carrot and turnip and fry well, adding a little water. Simmer over low heat until cooked. Add seasoning and adjust according to taste.


Topping:

  • 3 eggs
  • 6 tbsp water
  • a pinch of salt
  • 2 tbsp oil
  • 1 crab (boiled, shelled and shredded)
  • 300g shrimps (boiled and shelled)
  • butter lettuce
  • coriander leaves
  • shredded red chillies
  • pounded roasted peanuts


Method:

  1. Beat eggs with water and a pinch of salt. Heat 2 tbsp oil in pan and fry beaten eggs to egg sheet and slice fine.
  2. Chilliies Sauce:
  3. 20 fresh chillies, ground
  4. 2 cloves garlic, ground
  5. Juice of 4 limes
  6. 1 tbsp sugar
  7. salt to taste
  8. Method:
  9. Mix all ingredients together and add salt and sugar to taste.
Another filling for both Pie Tee's and Krathong Tong is here

Buying the mould.

There are no Pie Tee moulds available online that are discoverable.

In Penang they're priced at 16.50 Ringitt (MYR or RM) per unit. at a retailers ~USD$5.20 on 1 st May 2010. May change at anytime.

There is a second option also If you are prepared to compromise a little then there is a similar device for Thai batter cases called a Kratong Tong mould. The process of making the batter cases is identical. The difference is that the Thai version is a shorter, wider cup and there are four mould cups on the one device. You can buy these on-line at Importfood.com in the US.