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Kueh Pie Tee
Pie tees served in Kuala Lumpur, Malaysia
CoursePastry
Place of originMalaysia[1][2][3] or Singapore [4]
Region or stateSoutheast Asia
Associated cuisineSingapore, Malaysia, Indonesia

Kueh Pie Tee is a thin and crispy pastry tart shell kuih often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish, that is often consumed during Chinese New Year or tea parties. The shells are made of flour and though some stores will make them from scratch, they can usually be found ready made in most supermarkets. Similar to popiah, the main filling is shredded jicama and carrots, and usually these two dishes are sold by the same stall in hawker centres.[5]

Etymology edit

Kueh Pie Tee is known by different names across the Southeast Asia region, with several variations in spelling. Kueh Pie Tee is pronounced as kjˈuː pˈa͡ɪ tˈiː, and is also known as ‘Koay Pai Ti’, ‘Kuih Pie Tee’ or ‘Kuih Pai Ti’. The word ‘kueh’ is a loanword that combines the Malay word 'kueh', which means dessert, and from the Minnan dialect 'kueh' (Minnan: kueh or koé (粿); Chinese: 粿; pinyin: guǒ) which means a flour-based dish.[6] ‘Pie’ is derived from the English word ‘pie’ while other regional variations that use ‘pai’ uses it as a loanword from the Malay language, ‘pai’ which means pie. In other accounts, the phrase ‘pie tee’ (or ‘pai ti’ or ‘pai tee’) may have been derived from the English term ‘patty’.[7][8]

In Malaysia, the kueh pie tee is also known as Tophats, suggesting that part of the dish was likely influenced by Western culture.[7]

History edit

While the origins of the kueh pie tee remain unclear, there are several speculations on how the kueh pie tee was invented. Based on currently available sources, the kueh pie tee was  invented in the early 20th century.[9] The kueh pie tee is believed to be derived from the popiah. The popiah was likely introduced to the Southeast Asia region by the Chinese migrants moving there. The snack’s prolonged exposure to its surrounding multi-ethnic influences, such as Malay cuisine and Western cuisine, led to the adaptation of the original baobing recipe to create the kueh pie tee.

In Malaysia, many locals recognise the kueh pie tee by the name ‘Tophats’ instead because the piecrust shell resembles Western tophats. As such, some locals in Malaysia believe that the kueh pie tee may have been invented in Malaysia.[7][8] Another possible speculation suggests that the kueh pie tee is originally from Singapore. One of the earliest recorded kueh pie tee recipes is found in Ellice Handy’s My Favourite Recipes, published in 1952. This recipe book was one of the first few recipe books that featured Malayan dishes and ingredients. In this recipe book, the instructions to make the kueh pie tee are found in two recipes named the Popia and the Pie Tee. Handy’s Popia recipe provides steps to make the kueh pie tee’s filling, while her Pie Tee recipe contains instructions to make the piecrust shells.[10] Noting that the recipe is found in a recipe book published in Singapore, this suggests that the kueh pie tee’s origins may be related to the local cuisine of Singapore.

Baba Ong Jin Teong has also suggested in his Peranakan heritage books that the kueh pie tee may have originated in Singapore. The recipe found in Ong’s book, Penang Heritage Food, belongs to his mother, who compiled the recipe in the 1950s. Additionally, the kueh pie tee is also known as the ‘Singapore Poh Piah’ or ‘Syonan-to Pie’, further suggesting that the snack may have originated from Singapore.[9]

Currently, the kueh pie tee remains popular in Singapore, Malaysia and Indonesia.

See also edit

References edit

  1. ^ "Pie tee - Traditional Savory Pastry From Malaysia". TasteAtlas. 2018-08-31. Retrieved 2021-02-28.
  2. ^ "This Top Hat-Shaped Pastry Gets Filled With Vegetables and Spices". Atlas Obscura.
  3. ^ "Kueh Pie Tee". May 22, 2016.
  4. ^ Ong, Jin Teong (2015). Penang Heritage Food. Singapore: Landmark Books. p. 85. ISBN 9789814189613.
  5. ^ Lim, Kwee Phaik (2002). Nyonya Flavours. Lim Kwee dPhaik. ISBN 0957784821.
  6. ^ Zhou, Changji; Zhou, Qinghai (2002). Xinjiapo min nan hua ci dian (新加坡闽南话词典 ) (in Chinese and Minnan). Beijing: Zhongguo she hui ke xue chu ban she (中国社会科学出版社). p. 96. ISBN 7500435304.{{cite book}}: CS1 maint: unrecognized language (link)
  7. ^ a b c "This Top Hat-Shaped Pastry Gets Filled With Vegetables and Spices". Atlas Obscura. Retrieved 2023-02-24.
  8. ^ a b Tan, Chee-Beng (2011). Chinese Food and Foodways in Southeast Asia and Beyond. Singapore: NUS Press. p. 35. ISBN 978-9971-69-548-4.
  9. ^ a b Ong, Jin Teong (2015). Penang Heritage Food. Singapore: Landmark Books. p. 85. ISBN 9789814189613.
  10. ^ Handy, Ellice (1952). My Favourite Recipes. Singapore: Malaya Publishing House. pp. 57–58. ISBN 9789814189392.

Bibliography edit

Handy, Ellice (1952). My Favourite Recipes (1st ed.). Singapore: Malaya Publishing House. pp. 57–58. ISBN 9789814189392.

Lim, Kwee Phaik (2002). Nyonya Flavours. ISBN 0957784821.

"Pie tee - Traditional Savory Pastry From Malaysia". TasteAtlas. Retrieved 28 February 2021.

Tan, Chee-Beng (2011). Chinese Food and Foodways in Southeast Asia and Beyond. Singapore: NUS Press. p. 35. ISBN 978-9971-69-548-4.

Chong, Samantha. "Kuih Pai Tee". AtlasObscura. Retrieved 24 February 2023.

Zhou, Changji; Zhou, Qinghai (2002). Xinjiapo min nan hua ci dian. Beijing: Zhongguo shehui kexue chubanshe. p. 96. ISBN 7500435304.

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