kueh pie tee

English

English Wikipedia has an article on:

pie tee

Alternative forms

kuih pie tee, pie tee

Etymology

From kueh, a word used to refer to several bite-sized desserts, from Malay kuih and ultimately from Hokkien 粿 (kóe, “rice cake”) + pie tee, either a corruption of Malay pati (“essence”) or the English word patty. Attested in 1956 as kwei patti in Susie Hing's cookbook In a Malayan Kitchen.^[1]

Pronunciation

(Singapore) IPA^(key): /ˌkweɪ ˌpaɪ ˈtiː/, [ˌkweɪ(˧) ˌpaɪ(˧) ˈtiː(˦˧)], [-ˈtiː(˦)]

Noun

kueh pie tee (uncountable)

(Malaysia, Singapore) A small, bite-sized dish consisting of a thin, fried pastry tart shell that is shaped like a cup and filled with shredded jicama, carrots and other ingredients, originating in Peranakan cuisine.

References

^ Hing, S. (1956) In a Malayan Kitchen‎^[1]

[1] Hing, S. (1956) In a Malayan Kitchen‎^[1]

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