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✿ クエ・パイティー | Kueh Pie Tee ・ニョニャ料理（プラナカン料理）の定番の前菜です。その形が山高帽に似ていることから"Top Hat"（トップハット）とも呼ばれています。 ・米粉を水で溶いてあらかじめ熱した金型に纏わり付かせたものを油でカリッと揚げて器にします。具材は赤カブの千切りを甘辛く炊いたものをメインに錦糸卵とチリ、フライドオニオン、パクチーをトッピングします。ニョニャ・ポピア（生春巻き）とほぼ同じ具材です。
It's Chap Goh Meh and I have to work and miss out on the traditional dinner so I made a modernised version of a Nyonya dish/snack called pie tee/pai tee/top hat, where you painstakingly deep fry the shells one by one because the mold only ever comes in just, well one.
The traditional filling involves carrots jicama or turnips cooked together with optional shrimp, dried fried shrimp and some do green beans as well.
Well, my cousin made the shells this year and we've finished an entire container of the traditional filling already (at fucking last) so I went with smoked salmon with unsweetened yogurt on a bed carrots and edamame, and spicy fried potatoes with havarti and some carrots (one carrot is a lot okay?).
Oh, and some dark chocolate just to keep the compartments from rattling around.
#249. [August 4th, 2014]
Homemade Pie Tee: A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish -Wikipedia