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Kueh Pie Tee: A Detective Story

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Manage episode 415190332 series 3476396
Content provided by National Library, Singapore and National Library. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by National Library, Singapore and National Library or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Kueh pie tee is not a pie that goes with tea. So where did the name (and dish) come from? Award-winning cookbook author Christopher Tan combs through old newspapers and cookbooks, in search of the origins of the dish.

PS: Dates back to 1570!

Christopher Tan is an award-winning writer, cooking instructor and photographer. His articles, columns, recipes and photographs have appeared in many publications, including Singapore's Sunday Times and Straits Times, The Peak magazine, and America's Saveur magazine. He has authored and co-authored many cookbooks, most recently Nerdbaker 2: Tales from the Yeast Indies (Epigram Books, 2024). He loves making meaning with words, images and food.

What Christopher Talked About

02:11 – The origins of the dish kueh pie tee

11:43 – Why make kueh pie tee shells when they can be bought

13:29 – Christopher's tips for deep-frying

13:54 – What's special about Susie Hing's 1956 cookbook In a Malayan Kitchen

16:39 – How Christopher connected with Hing's family

18:03 – Hing's background

18:55 – Different influences in Hing's recipes

21:36 – Why Christopher shares old recipes and cookbooks on his Instagram account

23:48 – The value of local vintage cookbooks

25:20 – Christopher's latest cookbook, Nerdbaker 2: Tales from the Yeast Indies

29:07 – Why toddy (fermented palm sap) is used in baking

35:50 – Christopher's dream filling for kueh pie tee

36:57 – The dish Christopher wishes he can master

38:21 – How Christopher tests his recipes

38:58 – What Christopher would rather buy than make on his own

40:23 – Food is...

Read the transcript: biblioasia.nlb.gov.sg/podcast/kueh-pie-tee/transcript/

Watch Christopher make kueh pie tee: https://www.youtube.com/watch?v=yFO2cLUDagE

Subscribe to BiblioAsia for more stories about Singapore.

This episode of BiblioAsia+ was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by One Dash. The background music "Di Tanjong Katong" was composed by Osman Ahmad and performed by Chords Haven. Special thanks to Christopher for coming on the show.

BiblioAsia+ is a podcast about Singapore history by the National Library of Singapore.

  continue reading

26 episodes

Artwork
iconShare
 
Manage episode 415190332 series 3476396
Content provided by National Library, Singapore and National Library. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by National Library, Singapore and National Library or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Kueh pie tee is not a pie that goes with tea. So where did the name (and dish) come from? Award-winning cookbook author Christopher Tan combs through old newspapers and cookbooks, in search of the origins of the dish.

PS: Dates back to 1570!

Christopher Tan is an award-winning writer, cooking instructor and photographer. His articles, columns, recipes and photographs have appeared in many publications, including Singapore's Sunday Times and Straits Times, The Peak magazine, and America's Saveur magazine. He has authored and co-authored many cookbooks, most recently Nerdbaker 2: Tales from the Yeast Indies (Epigram Books, 2024). He loves making meaning with words, images and food.

What Christopher Talked About

02:11 – The origins of the dish kueh pie tee

11:43 – Why make kueh pie tee shells when they can be bought

13:29 – Christopher's tips for deep-frying

13:54 – What's special about Susie Hing's 1956 cookbook In a Malayan Kitchen

16:39 – How Christopher connected with Hing's family

18:03 – Hing's background

18:55 – Different influences in Hing's recipes

21:36 – Why Christopher shares old recipes and cookbooks on his Instagram account

23:48 – The value of local vintage cookbooks

25:20 – Christopher's latest cookbook, Nerdbaker 2: Tales from the Yeast Indies

29:07 – Why toddy (fermented palm sap) is used in baking

35:50 – Christopher's dream filling for kueh pie tee

36:57 – The dish Christopher wishes he can master

38:21 – How Christopher tests his recipes

38:58 – What Christopher would rather buy than make on his own

40:23 – Food is...

Read the transcript: biblioasia.nlb.gov.sg/podcast/kueh-pie-tee/transcript/

Watch Christopher make kueh pie tee: https://www.youtube.com/watch?v=yFO2cLUDagE

Subscribe to BiblioAsia for more stories about Singapore.

This episode of BiblioAsia+ was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by One Dash. The background music "Di Tanjong Katong" was composed by Osman Ahmad and performed by Chords Haven. Special thanks to Christopher for coming on the show.

BiblioAsia+ is a podcast about Singapore history by the National Library of Singapore.

  continue reading

26 episodes

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