KUIH PAI-TEE

Assalamualaikum...

Kakak saya ada belikan acuan untuk kuih pai-tee ni.. Tapi saya tak pernah tengok acuan ni sebelum ni, apa lagi rasa kuih tu sendiri. Jadinya tadi saya cuba la menggoogle dan terjumpa la resepinya di sini... Dan saya tempekkan di blog ini sebagai rujukan saya jika saya nak buat kuih tu nanti. Tak tau la bila nak buat... hehehe...

Ingredients (50-60pcs):


Cases: Kulit Paitee:

• ½ cup rice flour
• 1 tbsp all-purpose flour
• ½ cup water
• 1 small egg, lightly beaten
• ¼ tsp gypsum powder - kapur sireh
• ¼ tsp dashi powder (fish stock)
• ¼ tsp salt
• Vegetable oil of deep-frying
• 
  
• Fillings: Inti Paitee:

• 1 tbsp cooking oil
• 1 bulb shallot, chopped
• 2 clove garlic, chopped
• 2 tbsp dried shrimp, soaked and drained
• 2 large carrot, julienned
• 2 cucumbers, julienned
• 1 large jicama, julienned
• Salt and pepper to taste
• 
  
• Toppings: Hiasan:

¼ cup roasted peanuts, crushed


Sauce: Sos

• Light soy sauce
• Fish sauce
• Fruit vinegar
• Sugar
• Chopped garlic
• Chopped chilli
• Water
• 
  

Directions:

1. First, prepare the sauce. Put all ingredients for sauce in a small jar, shake well then keep in the fridge. Slightly more than quarter cup should be enough. I do not have the measurement for sauce as I think that the taste is very much depends on the ingredients (brand) you have on hand.
   
   
2. Batter for cases: Bring together all ingredients for cases in a medium mixing bowl and mix well using a whisk. Set aside for 30 minutes or longer.
   
   
3. Meanwhile, prepare the filling. Heat oil in pan, stir in shallot, garlic and dried shrimp. Stir-fry for 2-3 minutes or until lightly browned. Add in all vegetables and cook for another 1-2 minutes, add salt and pepper to taste. Remove from heat.
   
   
4. Frying the cases: Heat oil for deep-frying (medium heat), then heat the pai tee mold for a few seconds. Dip the hot mold into the batter for 2 seconds, then place the mold into the oil for frying. Swirl a little at the beginning, then use chopsticks to remove the case from mold. Fry the cases until lightly browned.
   
   
5. Serving: Fill each case with filling, sprinkle with some crushed peanuts and drizzle over some sauce. Serve immediately.