Have to prepare Pai Tee for this friday. It is my grandmother's birthday.We are just having a small family gathering in the house. She is turning 88 this year. I think.
I volunteered to bring pai tee although I have never made it before. My other sisters also will bring something. So now i have this task to make about 30-40 pai tee shells to feed 12 people. Ok la.. i suppose 30 may be enough.
So i bought all the required flour ( wheat flour, rice flour and tapioca flour ) from Tesco yesterday. I am following my mother's recipe. She wrote it down for me many years ago and I have kept in on my fridge all this time. She was a pro in making pai tee and i did help her to make the shells. Only used to dip them. Hers usually turned out really good.
Experiment no.1 today... first attempt turned out horrible. The batter didn't stick to the pai tee holder. Reason being my oil was not hot enough. So cham. As I was trying one after the other, slowly the shells took shape. But still ugly. Took me one hour plus just standing at the hot oil frying about 15 shells. Why so slow? I also do not know why.
Will try attempt no.2 later today.
1st batch: Looks so cacat and shapeless
2nd batch: Looks slightly better
My last shell (Practice does make perfect-not so!)
2 comments:
Good try...I've tried making it based on my mom in law's recipe , too. Not as easy as when it comes to doing it. The last one look good and great improvement from the first batch. well done.
Thanks... but actually it turned hard after a few hours. Don't know why cant be crispy.Any tips?
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