Recipes

The great thing about the Kueh Pie Tee cup is that it goes well with an incredible variety of fillings.

Traditionally, Pie Tee cups are packed with Popiah fillings made out of Yam Bean (Bang Kwang), carrots and fried bean curd (Tau Kua), topped with prawns and parsley.

Traditional Peranakan Pie Tee Recipe (Click Here)

With growing customer sophistication, coupled with a willingness to experiment, a host of non-traditional fillings has now surfaced. We often keep in touch with our regular customers and these are just some of the fillings they’ve used:

1. Thai mango salad with roast duck (an excellent avant garde fusion combination)
2. Tuna / Salmon sashimi (a favourite among our Japanese clients)
3. Teriyaki chicken
4. As a side dish with teochew porridge
5. Egg mayonnaise
6. Potato salad - Yeo Leng Leng (Singapore)
7. Ice cream flavours (Yam, Coconut, Coco de nata etc) - Yeo Leng Leng (Singapore)
8. Satay meat with diced cucumbers, pineapple cubes and a drizzle of satay sauce - Yeo Leng Leng (Singapore)
9. Tau kua pao fillings (Fish cake, Tau Kua etc) - Yeo Leng Leng (Singapore)
10. Fruit salad (Watermelon & Honeydew with a sprinkling of salad cream) - Yeo Leng Leng (Singapore)
11. Coleslaw - Linda Wong (Singapore)
12. Whipped potato with bacon rashes - Linda Wong (Singapore)
13. Fried dried sambal prawns with sliced pork belly or chicken with a pinch of shredded cucumber - Chen Su Fen (Singapore)
14. Otah with prawns or squid - Renna Low (Singapore)
15. Caviar!! - An avant garde french restaurant in Singapore
16. Smoked turkey with avocado and pine nuts - Dorothy Ho (Singapore)
17. Roast chicken with apple, celery and walnuts - Dorothy Ho (Singapore)
18. Diced char siew (barbecued pork) with sang choy leaves - Dorothy Ho (Singapore)
19. Chicken mayonnaise with chopped apple - Dorothy Ho (Singapore)
20. Thai pamelo salad with prawns & sesame seeds - May Yap (Singapore)
21. Thai tang hoon salad with crab meat - May Yap (Singapore)
22. Glutinuous rice with dried shrimp or char siew - Catherine Chan (Singapore)
23. Mushrooms! - Catherine Chan (Singapore)
24. Yang chow fried rice with shredded eggs and crab meat - Julia Quek (Singapore)
25. Romaine lettuce tossed with caesar dressing decorated in shaved parmesan and bacon bits - Jonas Ng (Singapore)
26. Sautéd mushrooms with ground black pepper corns, oyster sauce, stuffed with rocket salad - Jonas Ng (Singapore)
27. California handroll style - cucumber, egg, crabmeat with mayonnaise - Patricia Lim (Singapore)
28. Salmon and potato filling (with a dash of curry powder for that extra Zing!) - Ng Khai Leng (Singapore) & Women’s weekly December 2005.
29. Pineapple rice - Angeline Goh (Singapore)
30. Smoked salmon and capers topped with chopped onions and lemon juice - Philip Kang
31. Minced beef with chopped onions in black pepper sauce - Regina Liew
32. KraThong Thong - Diced onions, minced chicken, peas, corn, carrot strips - Roch Koh
33. Yu Sheng! - Roch Koh
34. Pacific clams with thai sauce - Sandy Quak aka “Feminine Mystique”
35. Salsa - Lin Zhiwei
36. Potates, onions and prawns - World Kitchen website
37. Chinese Rojak or Penang Rojak - Wee Lee Ling

Got any great filings to tell us about?

Let us know and if it’s included in our list, we’ll give you a free box of 30 Pie Tee shells!

Free boxes of Pie Tees given out so far:

1. Yeo Leng Leng (Singapore)
2. Linda Wong (Singapore)
3. Chen Su Fen (Singapore)
4. Renna Low (Singapore)
5. Dorothy Ho (Singapore)
6. May Yap (Singapore)
7. Catherine Chan (Singapore)
8. Julia Quek (Singapore)
9. Jonas Ng (Singapore)
10. Patricia Lim (Singapore)
11. Angeline Goh (Singapore)
12. Philip Kang (Singapore)
13. Regina Liew (Singapore)
14. Sandy Quak (Singapore)
15. Lin Zhiwei (Singapore)
16. Wee Lee Ling (Singapore)