By Hedy Khoo
The New Paper
Singapore, January 23, 2011

NO NEED to fret if you have broken your new year resolutions.
With Chinese New Year round the corner, you can mull over new resolutions while tucking into new year goodies.

You have the rest of the year to struggle with guilt, gym and the unbearable heat of the dry season.

But if you do need peace of mind to lessen the guilt of pigging out, try these dainty and exquisite kueh pie tee, fit for a quick snack as well.

Lull yourself into thinking they are light and healthy with that vegetable filling. But you don’t really want to think about the deep-fried dough cups.

They are a perfect serving for your guests, especially for the women.

After all, confess: Don’t you feel secretly happy to see your friends playing tug of war with the addictive explosion of crunchy flavours in the mouth and a stretched-out waist band?

If anyone dares utter the word “fattening”, remind them – it’s just all vegetables.

KUEH PIE TEE

INGREDIENTS

2 jicama (bang kwang), shredded
1 carrot, shredded
2 cloves garlic, minced
20g dried shrimp
2 Chinese sausages
2 hardboiled eggs, chopped
2 stalks of cilantro
200ml water
80 kueh pie tee cups
5 tbsp oil

Seasoning

3 tbsp oyster sauce
1 tbsp light soya sauce
liberal dash of pepper
1/4 tsp salt

METHOD

Steam sausages for 5 minutes. Remove skin and dice. Set aside.

Heat 2 tbsp oil. Fry dried shrimp and diced sausage. Remove from wok and set aside.

Heat remaining oil. Fry garlic and add carrot and jicama before garlic begins to brown. Add shrimp and diced sausages.

Add water and allow to cook over medium-low heat for 5 minutes, or to the level of crunchiness you desire.

Add the seasoning.

To assemble the kueh pie tee, use chopsticks or a teaspoon to place filling in the kueh pie tee cups.

Top with some chopped egg and garnish with cilantro.

You may add chopped chilli if you like.