Kueh Pie Tee or 'thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns' always brings back the most pleasant memories of big boisterous family gatherings. Perhaps it's because the entire process of preparing the filling is so tedious - slicing the hefty jicamas (bangkwang) by hand is no walk in the park - that you have to make it in bulk and invite family/friends to share. The perfect party food!
Ahh, the combination of the crunchy pie tee, the sweet savoury bangkwang, the heat of chilli padi and crispy morsels of pork lard, is irresistible. I like to fill my pie tee with hard boiled eggs, prawns, crab meat, and coriander.
I have long given up making my own pie tee and get mine from Kway Guan Huat at Joo Chiat. Trust me they have the best popiah skin and pie tee. Made fresh daily on their premises.
You can hone your knife skill with these bangkwangs! Slice away!
And they go surprisingly well with my favourite cocktail, Gin & Tonic. Happy Days!
Labels: jicama, kueh pie tee, peranakan recipe