More Deliciousness from Penang…
Welcome to week 195 of Travel Photo Thursday. It seems that I have been neglecting the blog lately, but neglect is not really the right word. There were a couple of weeks where I simply couldn’t sit for long, without bringing on severe back pain. Thankfully, lots of walking and making a conscience effort to not sit for such long stretches seems to have fixed the problem. Of course, you’ve all heard the woes of my bad Internet connection. That seems to be solved, although I don’t think my provider has done anything about my neighbor poaching his Internet access from me! All that explaining has made me hungry, and I am taking you back to the Pearly’s kitchen at the Penang Home Cooking School to give a peek at the final dish we prepared during my delicious day at Penang Home Cooking School. If you missed my previous post, you can check out the delicious curry and roti jala , here.
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Our final dish was Pie Tie, and not one that I was familiar with. First, we prepared the chicken filling.
A. Stir fry in heated oil; 50 gms cubed onion, 200 gms sliced mushroom, 2 tbsp. green snow peas, and one small carrot, cubed.
B. Cube 200 gms of chicken. Marinate in 1 egg, 2 tsp light soy sauce, 1/4 tsp white pepper. Mix well. Add 1 tbsp cornflower. Wait 15 minutes, and then stir fry in 2 -3 tbsp cooking oil.
C. Prepare seasonings: Heat 4 tbsp cooking oil. Add dried spices: 1 cm cinnamon stick, 1 pip star anise, and 1 clove. Add in C (above) and fry until flour changes color. Add A and B (above) and 250 gms of chicken stock or water and simmer for one minute.
Now it was time for the fun part; making the Pie Tee Shells.
You can see the bowl of batter to the left. Pearly has one mold in her hand, and there is another lying on the counter. I had never seen a mold like this before. I was anxious to give it a try.
First, to make the shells, you need : 90 gms rice flour, 90 gms bread flour, 1/4 tsp black pepper, 1 tsp salt, 1 tsp cooking oil, 1 egg, 245 gms water. Mix the first 4 ingredients together, then the remainder. Make to a smooth batter, sieve it, and let stand for 15 minutes.
Dip the mold into the batter…
Be sure to leave a bit of space at the top of the mold, and you will have perfect pie tee shells!
These are a little finicky to make, and practice definitely does make perfect. Each shell takes only about 15 seconds to cook.
And…the finished product! (Pearly definitely was a master at making these. Her shells, unlike mine, were perfection!
We also made spring rolls with the chicken filling.
Sweet and salty, another example of delightful Nyonya cuisine.
Have you ever tried Pie Tee shells? What did you think?
This is the 195th edition of Travel Photo Thursday. You can browse the archives here.[box type=”shadow”]You can follow BTS on… Facebook Twitter Linkedin Instagram Foursquare [/box]