Skip to main content

Top Hats (Kuih Pie Tee)


First of all, I want to say Yay! This is my 100th posting in exactly 3 months!


Well, I remember when I first started blogging about my cooking, I had informed a few of my closest friends which includes Ben and Suanne from Chowtimes. You might want to know, how I met them... Of course through the Internet!!

Its all started before I even moved to Vancouver. I had search for everything about Vancouver, and no surprise there...I found Chowtimes. They are the nicest couple I have met here. They invited my family for lunch and from then onwards, we became good friends.

Anyway, back to my blogging story. One day, while having lunch with Ben and his family, he had mentioned that I blog everyday. Well, that's true and I even told them that I wanted to achieve my 100th posts by end of the year! And... I have done it!

Ben and Suanne have helped me a lot by getting readers to my new blog and so, I am dedicating this post to them. I really appreciate their humility and their friendship!

Top Hats (Kuih Pie Tee)

Ingredients


Shells

100 g All Purpose Flour, sifted
50 g Corn Flour
110 g Rice Flour
1/2 tsp Salt
2 Eggs, lightly beaten
400 ml Water
Oil for deep frying

Filling

1 kg Yam Bean (Jicama), shredded
300 g Carrots, shredded
5 Shallots, sliced
250 g Prawns, shelled and chopped
2 Tbsp Peanut Oil
2 tsp Sugar
Sea salt to taste
2 Eggs, lightly beaten
3 stalks Scallions
3 Red Chillies, finely sliced

Method

Prepare the Top Hats shells. Combine all the ingredients and let the batter rest for an hour.

In a moderate heat, dip the mould in the oil ( make sure the oil is not too hot). Then dip the mould into the batter and plunge the mould into the oil. Jiggle the mould lightly, up and down motion and they should slip away from the mould. Let the shell cook until they are light brown in color. Remove and drained the excess oil. (You might want to fry the shells ahead of time. Its rather time consuming!)

Store them in an airtight container or in a ziplock bags (like me). They will stay crisp! Unless if there's any humidity then just pop them into the oven on a low heat for awhile.

In a large pan or wok, cook the shallots on a low heat until they are golden in color.

Turn the heat on high and mix in the chopped prawns. Saute briefly and add the yam beans and carrots. Stir and add some pepper, sugar and sea salt to taste. Cook for another 5 minutes. Set aside.

In a non-stick pan, make the omelet. Let it cool slightly and sliced them thinly.

To serve, put some yam beans and carrot filling and top it with the omelet, chilies and some scallions. Serve with some sweet chili sauce.

Comments

  1. Congratulations on your 100th post!! Its difficult to keep up with you as your are really quick with you posting :) :) Beautiful Pie Tee. I have to remember to get the mould when I go back to KL in January. Thanks for sharing the recipe.

    ReplyDelete
  2. Thank you! I'm actually a newbie at this :D
    Yes, do remember to do so and make some Top Hats for you and your family! Happy New year and thanks for the comment!

    ReplyDelete
  3. This is the most prettiest hat kuih I have ever seen. Do you have a picture of the mould?

    ReplyDelete
  4. Congrats on your 100th posts! I can see your site getting better everyday. He he he ... I still remember this from the gathering in your house last year ... it was great.
    Ben

    ReplyDelete
  5. @Zue Murphy: Thanks and the picture of the mould were on one of the pics I posted.

    ReplyDelete
  6. @Ben and Suanne: Thanks guys! :)

    ReplyDelete
  7. Hi, you top hats are absolutely beautiful.
    Can you please advise as to how to make the top edge of the hat curl outwards - just like yours in the picture. Most top hats i have seen has a simple straight edge. Yours hats look just like hats. Thanks, Toffee

    ReplyDelete
  8. I agree with choirmaster. Your top hats look just like hats. How did you do it? Most moulds have straight edges. Does your mould has a curve to shape the hats as such too? I really hope you will reply to choirmaster and myself. I see that he/she has posted in Dec 2011. Looking forward to your reply :-)

    ReplyDelete
  9. @The choirmaster & Anonymous: Well, there're a lot trial and errors to achieve perfect top hats. I dipped the batter almost to the rim of the mold and jiggle it in the oil. To be honest, not all the casing comes out with the "hat shape". Not sure this help, but do give it a go.

    ReplyDelete
  10. Hi Angie, thanks for your prompt reply. Must say, your casings look beautiful. Will definitely give it a try ;-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…