Pies galore

Sea­soned bak­ers Evonne Lyn Lee and Sarah FC Lee share the in­spi­ra­tion be­hind their newly launched cook­book Asian Pies

Food and Travel (Singapore) - - Weeknight Eats -

Pie recipes may be noth­ing new, but bak­ers Evonne and Sarah have upped the ante with the launch of their first cook­book – Asian Pies: A col­lec­tion of pies and tarts with an Asian twist. From beef ren­dang and chilli crab to red bean and pu­lut hi­tam, the al­lur­ing Asian-in­spired flavours in this book will re­de­fine the tra­di­tional idea of pies.

Apart from teach­ing read­ers how to make de­li­cious fill­ings, the book also of­fers a slew of in­sight­ful tips, such as how to make fra­grant, but­tery and crisp short­crust pastry.

Com­plete with a com­pre­hen­sive ba­sics sec­tion that of­fers a va­ri­ety of pie crust recipes and trou­bleshoot­ing point­ers, Asian Pies is your de­fin­i­tive guide­book to mak­ing pies. You will be amazed at how easy it can be.

In this fea­ture, Evonne and Sarah share the in­spi­ra­tion be­hind their cook­book, as well as their plans for the fu­ture.

CAN YOU SHARE WITH US BRIEFLY HOW THE IDEA FOR THIS BOOK CAME ABOUT?

Evonne: Be­fore I started work on Asian Pies, I never imag­ined that I would one day be­come an au­thor of a cook­book. Then one fine day, the pub­lisher-man­ager of Mar­shall Cavendish ap­proached Sarah and I af­ter see­ing both our pro­files on the web­site of a cook­ing stu­dio that conducts bak­ing classes. She asked if we would be keen to launch a cook­book on pies but with an Asian theme.

Sarah, on the other hand, did har­bour dreams to pub­lish her own cook­book. Prior to Asian Pies, Sarah and I were con­duct­ing chicken pie work­shops in closed group set­tings in Sin­ga­pore. We started out in 2011, and back then, we no­ticed a food trend in Sin­ga­pore – more and more food es­tab­lish­ments were sell­ing pies and soon, lo­cal flavours started to ap­pear – chicken curry, babi pongteh, etc.

We de­cided to pool our favourite recipes – Asian sig­na­tures – and com­pile them into a cook­book. I see this cook­book as a culi­nary heir­loom – it en­ables me to pass fam­ily favourite dishes to the younger gen­er­a­tion.

WHAT OR WHO IN­SPIRED THESE CREATIONS?

Evonne: Our pies are to­tally Asian at heart (fill­ings) and dressed up as Western. Our late moth­ers’ nur­tured our pas­sion in cook­ing dur­ing our child­hood days, so many of our pie recipes were drawn from our late moth­ers’ trea­sure trove of recipes. We then tweaked the recipes and adapted them as fill­ings for pies and tarts.

My trav­els also in­spired some of the creations –when­ever I travel, I would go out of my way to sam­ple spe­cial­ties of ev­ery des­ti­na­tion I visit. These culi­nary en­coun­ters never fail to in­spire me to de­velop unique pie fill­ings.

IN YOUR OPIN­ION, WHAT MAKES A GOOD PIE?

Evonne: A great tast­ing pie is a fine bal­ance of flavours and tex­tures with a good crust and fill­ing ra­tio. The pastry should have a good tex­ture – crisp, light, and not too thick but sturdy enough to sup­port the fill­ings. The fill­ing, on the other hand, has to be moist, chunky with fresh suc­cu­lent meat, fresh veg­eta­bles, and then ju­di­ciously sea­soned with salt, pep­per and sugar. Gen­er­ally, with a bal­anced crust and fill­ing ra­tio, there is suf­fi­cient bite to en­sure a ro­bust mouth­ful.

DO YOU GUYS PLAN TO SELL THESE DE­LI­CIOUS PIES SOME­DAY?

Evonne: No such plans as of now. How­ever, we’re con­sid­er­ing con­duct­ing hands-on pie bak­ing work­shops or pri­vate pie bak­ing ses­sions. We want peo­ple to learn how to bake pies, and en­joy the food we eat. This dou­bles the en­joy­ment for us.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.