Join awardwinning cookbook author Christopher Tan as he investigates the mysterious origins of kueh pie tee and its connection to American cuisine, while making the snack from a recipe in Susie Hing’s 1956 cookbook.

Using both local moulds and American “patty irons” dating back to the 1950s–70s, Christopher shows us the different shell shapes that can be made, and how the fillings have changed over time—from cream or milkbased sauces in the Western version to those inspired by the local popiah.

Timestamps:
00:00 – Teaser
00:06 – Opening titles
00:15 – Episode and guest introduction
00:55 – The origins of kueh pie tee
01:57 – Today's recipe: Java kwei patti
02:50 – Modern kueh pie tee moulds vs American patty iron moulds
03:39 – Making the batter for the kwei patti shells
06:26 – Cooking the filling
08:15 – Why is it called a kueh?
09:25 – Cooking the filling
09:51 – Possible influence from croquettes
10:34 – Type of oil used for frying
11:07 – Why is it associated with Peranakan culture?
11:30 – Earliest mention of kueh pie tee in the newspaper
12:01 – Cracking the nutmeg
12:26 – Cooking the filling and making the white sauce
16:43 – Frying the shells
17:53 – Assembling the kwei patti
18:38 – Let's eat
19:42 – Looking at more American patty iron moulds
21:35 – Closing

Check out additional resources here: https://go.gov.sg/nlbfbtcs2e1

This video is part of "From Book to Cook", a cooking show on Singapore’s food history. Join librarianhost Paddy Ong and guest cooks as they recreate heritage dishes that have mostly been forgotten today. What stories might these old recipes tell us about local history and food heritage? Catch the series to find out!

Watch more from "From Book to Cook":    • From Book to Cook  

You can also listen to our full interview with Christopher on the BiblioAsia+ podcast, available on Spotify, Apple Podcasts, Google Podcasts, and wherever you listen.
More info on the podcast: https://go.gov.sg/nlbbapodcast21



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