Pie Ties are also known as Top Hats. They are little crispy pastry shells filled with savoury fillings of stir-fry yam bean. The fillings go well with fresh lettuce cups too.
- 10-15 Pie tie cups
- 1 tbspBertolli Olive Oil
- 2 clovesGarlic, chopped
- 1 tbspPreserved soy bean paste (taucu)
- 500 gTurnip, cut into thin strips
- 450 mlWater
- 1 tbspLight soy sauce
- 0.25tsp Thick soy sauce
- 2 tspSugar
- To taste McCormick Sea Salt Grinder
- A dash McCormick White Pepper Ground
- 1 tspMcCormick Garlic Powder
- 2 sprigsCoriander leaves, chopped
- 1Red chilli, sliced
- 0.25Cucumber, chopped (without seeds)
- 1Egg, made into omelette and cut into thin strips
- 1 tbspFried shallots
- 2 tbspChilli sauce
1) Heat up a pot with Bertolli Olive Oil and sauté garlic till fragrant. Add preserved soy bean paste. Cook till oil surfaces then add in turnip, water, soy sauce, thick soy sauce, sugar, salt, McCormick White Pepper Ground and McCormick Garlic Powder. Bring to a boil.
2) Lower the heat and continue to simmer until turnip is soft. Taste and adjust seasoning if necessary.
3) To serve, spoon the filling into each pie tie case. Garnish with omelette, fried shallots, red chillies, cucumber and coriander leaves.
4) Serve with a touch of chilli sauce .
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