More Deliciousness From Penang for Travel Photo Thursday

Posted by on Sep 25, 2014 in Destinations, Malaysia, Penang, Travel Photo Thursday | 25 comments

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.

To join in the Travel Photo Thursday fun simply post a photo on your blog.

Return here and place your link in the Mr. Linky at the bottom of this post.

Please post a link to a post featuring a travel photo, not simply a link to your blog.

The Twitter hashtag for Travel Photo Thursday is #TPThursday.

As a courtesy, please post a link to Budget Travelers Sandbox.

Our final dish was Pie Tie, and not one that I was familiar with. First, we prepared the chicken filling.

 

Pie Tie with chicken filling, Penang Home Cooking School

Pie Tie with chicken filling, Penang Home Cooking School

 

Preparation:

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.

Set Aside.

 

Now it was time for the fun part; making the Pie Tee Shells.

 

Pearly getting the Pie Tee Shell Mold ready, Penang Home Cooking School

Pearly getting the Pie Tee Shell Mold ready, Penang Home Cooking School

 

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…

 

Dip the mold into the batter, Penang Home Cooking School.

Dip the mold into the batter, Penang Home Cooking School.

 

Be sure to leave a bit of space at the top of the mold, and you will have perfect pie tee shells!

 

The perfect pie tee shell, Penang Home Cooking School

The perfect pie tee shell, Penang Home Cooking School

 

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.

 

Penang Home Cooking School

Penang Home Cooking School

 

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.

You can follow BTS on… Facebook Twitter Linkedin Instagram Foursquare 



468 ad

25 Comments

  1. Congrats on the new business. I shall refer you to my brother who writes EBooks. I’ve not heard of Pearly’s pie tee shells, but I do love her smile. I am sure that I would love the spicy sweet and salty Nyonya food.

  2. Hi Jan! Thanks for sending your brother our way! These are not something I would cook often, but I’m sure they would be a hit at a party!

  3. Good luck with the new venture Nancie! It sounds like a great idea. You have made me hungry with the delicious recipe – I’d like to say I’ll try it one of these days 😉 Couldn’t you just tele-transport a portion instead though?!

    • Hi Johanna! My tele-transporter is out for repairs 🙂 Thanks for linking up this week.

  4. Kudos on your new business venture, that sounds very exciting! And cooking classes are always such a treat, looks like a delicious dish!

    • Hi Jess! Thanks for the good wishes. I always take a cooking class when I travel (or almost always!) 🙂

  5. Thank you for the recipe, Nancie 🙂

    • You are most welcome. Let me know if you try it 🙂

  6. Nancie, I want to make those! I would love to try the little pie mold; it looks like so much fun, and the finished product looks delicious!

    • Hi Corrine! They were fun to make, although to get really good would take a bit of practice. 🙂

  7. That looks delicious and I’m hungry now. I’m sorry to hear about all the issues you had but Congratulations on your new venture. The only thing I may try here is the prepping part and the stir fry. Thanks for the recipe!

    • Hi Mary! They are time consuming to make. I would try them for a party (maybe!). However, the filling is great for spring rolls, which don’t take nearly as long to do, and you don’t have to get the hang of the mold (which is the tricky part).

  8. Good luck on the new venture. How exciting! I love Pie Tees (a.k.a. Top Hats), but they definitely fall into the too hard to make at home category for me. Although, now that I can no longer just pick some up at a restaurant, perhaps I will be motivated to get out Pearly’s cookbook and attempt it. In Malaysia, you can actually buy the shells at the market, but that’s not the case in Texas.

    • Hi Michele, and thanks! I did see the shells in the market. Probably the way to go, but probably not as good. I didn’t buy her cookbook. I wanted to, but am trying to cut down on what I am buying, since I probably be changing countries in the next year. I don’t need anything else to haul around!

  9. Battling a bad back, dealing with internet woes and starting a new business. . .good heavens! You make me feel like a Seattle slug in comparison. Congrats on the new venture! And you’ve made my stomach grumble in delight at the photos and recipes — have a great week!

    • Hi Jackie! I would never take you for a slug. You’re always on the go when your on the road or at home. Thanks for the kind wishes 🙂

  10. Nice food shots. I spent about three years working at a cooking school in “Wine Country” near San Francisco. My photography didn’t improve, but my cooking skills sure did.

    • Hi Dick…that would have been fun!

  11. I agree with Michele that those pie cases sound far too hard to make at home but the system is genius! They sure look delicious. Goof luck with your new venture, it sounds very exciting and such a clever idea.

    • Hi Phoebe! Yes, they are a lot of work, but so yummy!

  12. Agh, so many typos, that should of course be GOOD luck not goof and my Twitter handle was wrong too! This is the correct one.

  13. Those Pie Tee Shells look delicious! I would love to do that cooking class. Good luck with your new venture.

    • Thanks, Kathy. They were very good, and much better than what I bought at the local food vendors, who use a filling of rice, and no meat.

  14. These look delicious and so much fun to make. I would love to do a cooking school class overseas. I will have to look out for one next time I travel.

    • Hi Jill! Did you not tell me that you are going to Penang soon? I highly recommend Pearly’s classes, and tell her I sent you 🙂 She does book up, so if you are going to Penang it’s a good idea to book early. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *