Pie tee

Pie Tee is a popular Peranakan dish, also known as Top Hats. It is a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.

Origin

Pie Tee is believed to have originated from the Malacca region of Malaysia, where the Peranakan culture is prominent. The Peranakans, also known as Straits Chinese, are the descendants of Chinese immigrants who came to the Malay archipelago between the 15th and 17th centuries.

Preparation

The preparation of Pie Tee involves two main parts: the making of the shells and the preparation of the filling.

Shells

The shells of Pie Tee are made from a batter consisting of flour, egg, water, and salt. The batter is poured into a special Pie Tee mould and then deep-fried until it becomes crispy. The mould is carefully dipped into hot oil before being dipped into the batter to ensure that the shell does not stick to the mould.

Filling

The filling of Pie Tee typically consists of thinly sliced jicama, carrots, and french beans, which are stir-fried with prawns and seasonings such as garlic, pepper, and soy sauce. The filling is then spooned into the crispy shells just before serving to ensure that the shells remain crispy.

Serving

Pie Tee is usually served as an appetizer or a snack. It is often accompanied by a dipping sauce, such as chili sauce or sweet sauce.

Cultural Significance

Pie Tee is a significant dish in Peranakan culture. It is often served during festive occasions and family gatherings. The preparation of Pie Tee is considered a labor of love, as it requires a lot of time and effort to prepare.

See Also

• Peranakan cuisine
• Malacca
• Malaysia