I was happy for my friends, passionate home bakers Evonne and Sarah, when they published their book Asian Pies last year. Asian Pies have been selling like hot
It even won double honours at the Oscars of cookbook awards ๐๐๐ At the Gourmand World Cookbook Awards, Asian Pies clinched:
๐ Top 3 for Best Asian Cuisine Book 2016 award
๐ Best Asian Cuisine Book in Singapore 2016 award.
Sarah had her first taste of chicken pie when she was 8 years old in the 1960s. Her dad had brought the family, then living in Kluang, down to Johor Bahru for a day trip.
Sarah was smitten by the taste and feel of flaky buttery pies in old JB and was determined to recreate the flavours at home. In the 60s, recipes were not available at our finger tips like they are today. Little Sarah had to speak with bakers and search for recipes in newspapers, bookstores, libraries, even supermarkets (for recipe cards). Baking pies became a life long love affair and source of much pleasure and fulfilment. The book with Evonne is the culmination of a lifetime of happy pie obsession.
Evonne and Sarah have been sharing their passion for pies through their popular private pie baking classes in their own kitchens in Singapore and also in Kluang, Johor - Evonne and Sarah's hometown.
When Evonne asked me if I would like to learn to bake pies, my first thought to myself was "I can meh?". When Evonne told me that the next class will be conducted in Kluang, I hopped along as I saw it as an opportunity to explore Kluang food with locals ๐
I am glad I did ๐
You see, the thing that got me hooked on making pies is how Evonne and Sarah combined their mothers' classic Malaysian and Asian recipes with pies, the quintessential Western pastry.
By the end of the lesson, I progressed from reluctant student to aspiring baker ๐ I am inspired to bake pies as it is easy for beginners to make a satisfying pie yet pies are extremely versatile and present infinite possibilities for a lifetime of experimentation, even for seasoned bakers.
Evonne and Sarah took us through step by step on how to bake shortcrust and flaky pies. Here, Sarah is showing Justine how to hand knead flour, butter and shortening to make shortcrust.
Sarah approved my first shortcrust attempt ๐
For today's lesson, we had canned sardine, corned beef and also otak otak fillings. The beauty of pies is we can have any filling we like - we just need to tune the flavours and textures till they are right.
So, now I look at everything I eat with new eyes. Subconsciously, I will be asking myself "will this work in a pie?". As you can imagine - the possibilities are literally endless.
I realised that making pies is a good way to satisfy our basic human need to create and to express our uniqueness. It energises our daily living, making us more alive and happy ๐
Maggie applying egg wash to glaze the pies.
After a good egg wash, our gleaming pies are ready for the oven.
In goes the glazed pies into the hot oven preheated at 180°C for 10 minutes.
So excited when Sarah opened the oven after 45 minutes to reveal the golden brown results of our handiwork.
Well, some came out nice and proper, others came out better - bursting with goodness!
They were all delicious ๐
We had a great time enjoying our own freshly baked pies and friendship with English tea.
My own copy of Asian Pies personally autographed by authors Evonne and Sarah.
In the 144-page book, Evonne and Sarah share 50 innovative recipes of pies with Asian fillings. There's rendang, tom yam, curry, korma, chutney, laksa, and more. There's even a Beggar's Chicken Pie! Fascinating isn't it?
The beginning of my baking journey - who knows where it will take me ๐
Wanna join me? Don't say bojio ๐
๐Click on photo to get your own copy of Asian Pies or book a private pie making lesson with Evonne and Sarah.
Date: 26 Aug 2017
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Wow... lucky you to be get an author-graphed copy. Must be very delicious the pie you baked! :p
ReplyDeleteGet the book. It's very easy to start and then slowly progress to the more challenging bakes later at your own comfort and pace.
DeleteWhat a wonderful pie making session this seems to be. I am curious how your JK pies tasted like. Looking forward to following your pie making progress, now that you have so many recipes to try!
ReplyDeleteLOL we ate it all - so it's not too disastrous... . Hope to have something delicious to share soon :-D
DeleteLooks so delicious. I want to learn how to make.
ReplyDeleteLike their Facebook Page and contact Evonne and Sarah for classes :-D They are very happy to share.
DeleteNice pie wor. Impress with Sarah passion towards baking.
ReplyDeleteAfter reading your entry, I want to learn how to bake.
ReplyDeleteThose pies looks delicious! I only know how to bake muffin..haha. Probably should try making pies if I have free time :)
ReplyDeleteA baking class with an expert is an amazing and memorable experience. Thanks for sharing your story. Will you be baking pies from now on?
ReplyDeleteThese pies look so delicious, maybe I should give it a try too :)
ReplyDelete