Peranakan Pie Tee Filling

This recipe is enough for 50 cups of kueh pie tee.

Ingredients:

• 1 kg (Bang Kuang) Chinese Sweet Turnip, shredded
• 200 g Cooked Bamboo Shoots, shredded
• 50 g Carrot, shredded
• 300 g Small Prawns, shelled
• 2 small cakes (Tau Kua) Bean Curd, cut into small strips & fried till golden brown
• 4 tablespoons Oil
• 2 tablespoons Salted Soybean Paste (Tau Cheo)
• 1 tablespoon Minced Garlic
• 1 tablespoon Salt
• 1 teaspoon Dark Soy Sauce
• 0.5 tablespoon Pepper
• 0.5 cup Water

Method:

1. Fry 1 tablespoon Minced Garlic and Tau Cheo in Oil till fragrant.
2. Add Bang Kuang, Bamboo Shoots, Carrots and Water.
3. Stir-fry.
4. Add Fried Bean Curd, Prawns and Dark Soy Sauce.
5. Simmer till Bang Kuang is soft and cooked.
6. Add Salt, Sugar, Pepper to taste.
7. Top filling with a pinch of Parsley.

Note:

This recipe and picture were shamelessly downloaded from Red Lips’ website.