A delicate and flavorful Peranakan snack, Smoked Duck Kueh Pie Tie combines crispy pastry cups with a savory filling of jicama, carrots, and mushrooms, crowned with tender, smoky duck strips. It’s a perfect blend of textures and tastes, offering a delightful bite-sized experience.
Tantalizing Asian Trio
A delicate and flavorful Peranakan snack, Smoked Duck Kueh Pie Tie combines crispy pastry cups with a savory filling of jicama, carrots, and mushrooms, crowned with tender, smoky duck strips. It's a perfect blend of textures and tastes, offering a delightful bite-sized experience.
Ingredients
- 10 pieces Kueh Pie Tie shells ready-made
- 200 g smoked duck breast sliced thinly
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 cup jicama julienned
- 0.5 cup carrots julienned
- 0.5 cup shiitake mushrooms sliced
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 0.5 tsp white pepper
- 0.25 cup chicken stock
- 2 tbsp cilantro chopped
- 2 tbsp red chili sliced
Instructions
- Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and stir-fry until fragrant.
- Add julienned jicama, carrots, and sliced shiitake mushrooms. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Pour in light soy sauce, dark soy sauce, white pepper, and chicken stock. Simmer for 2-3 minutes until the liquid slightly reduces and flavors meld.
- Remove the vegetable filling from heat and set aside.
- Gently warm the Kueh Pie Tie shells in a dry pan or oven for a minute or two to ensure crispiness.
- Arrange the shells on a serving platter. Fill each shell with a spoonful of the warm vegetable mixture.
- Top each filled shell with a few slices of smoked duck breast.
- Garnish with fresh cilantro and sliced red chili, if desired. Serve immediately.
Notes
For an extra kick, add a dash of homemade chili sauce. You can also substitute jicama with daikon radish. Ensure the Kueh Pie Tie shells are fresh and crispy before serving for the best texture.
