Kueh pie tee

Pie tees served inKuala Lumpur, Malaysia
Course	Pastry
Place of origin	Singapore[1] orMalaysia[2][3][4][5]
Region or state	Southeast Asia
Associatedcuisine	Malaysia,Singapore,Indonesia

Kueh pie tee orkuih jambang^[1] is a thin and crispy pastry tart shellkuih often filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. It is a popular Malay andPeranakan dish, often consumed during occasions like tea parties, weddings orChinese New Year.

The phrasepie tee (orpai ti orpai tee) may have been derived from the English term 'patty';^[3][6] particularly 'patty irons': special cast iron molds used for making pastries similar torosettes which can be found similarly such as in Sweden (krustadjärn), which have been introduced to Singapore in the 1900s.^[1]

Thejambang in kuih jambang means 'vase' in the localSingaporean Malay dialect.^[1] InMalaysian English, they are sometimes known as 'tophats'.^[3][6]

The dish may have been of Western origin^[3] and invented in the 20th century.^[5] Singaporean historian Khir Johari researched that Malay Singaporeans may have acquired the knowledge for their kuih jambang from 1950s Indonesian cookbooks which listsfrituurtjes or kwei patti filed with chicken "ragout" as a "European dish" (makanan Eropah).^[1] The localised kuih jambang however uses a filling similar to that of thepopiah, and Singaporean recipe books likeEllice Handy'sMy Favourite Recipes (1952) features both the popiah and pie tee side-by-side with her Pie Tee recipe contains only instructions to make the shells.^[7]

Peranakan writer Baba Ong Jin Teong has also suggested in his Peranakan heritage books that thekueh pie tee may have originated in Singapore. The recipe found in Ong's bookPenang Heritage Food belongs to his mother, who compiled the recipe in the 1950s. Additionally, thekueh pie tee is also known as the 'Singapore Poh Piah' or 'Syonan-to Pie', further suggesting that the snack may have originated from Singapore.^[5]

The shells are made of flour, and the batter may be added withslaked lime orcarbonated water for more crunch.^[1] Though some stores will make them from scratch, they can usually be found ready-made in most supermarkets.

Similar topopiah, the Peranakan pai tee filling is shreddedjicama and carrots, and usually these two dishes are sold by the same stall inhawker centres.^[8] The Malay kuih jambang, however, is often filled with spiced beef and topped with chives, chilies and onions.^[1]

• Kue
• Chinese Indonesian cuisine
• Malay cuisine
• Peranakan cuisine

• Kue
• Singaporean cuisine
• Indonesian Chinese cuisine
• Malay cuisine
• Peranakan cuisine
• Indonesian pastries
• Malaysian pastries

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