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Christopher Tan Yu Wei

@thewayofkueh

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Writer, author, teacher, shutterbug, NerdBaker, kueh-maker.
❤️Food🟰love
💞Cooking for others🟰love in action
❤️‍🔥Sharing food heritage🟰love persevering

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Hello folks! A new year is upon us, and so is a new season of teaching for me. Now that 10 extremely fulfilling years at The Kitchen Society with @hsinyiteo have come to a close… welcome to Nerd Dapur! (‘Dapur’ means ‘kitchen’, Nerd means…me lah).
🤓👨🏽‍🍳
In 2026 my cooking classes will continue in slightly streamlined fashion at the Jalan Kilang location, and as before all classes will have in-person and zoom seats. I look forward to seeing you all again! Please bear with us as we get things up and running up to fit in at least a couple of classes before the CNY season.
🎇
To find out more, please head on over to:
🔸@nerddapur, where we will post about upcoming classes
🔸 https://linktr.ee/nerddapur, where you will shortly be able to browse and book classes
🔸and you can also reach out to my colleague Carol on Whatsapp at +65 8147 4047.
🥂
Thank you all for your support, and happy 2026!
🙏😅 by @thewayofkueh

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7 months ago

🙌 Scenes from yesterday’s book launch! A kajillion thanks to everyone who was there in person and in spirit, I was feeling the ❤️‍🔥🙏🙇🏻‍♂️
Arigato gozaimashita @kinokuniya_singapore @epigrambooks @fat_fuku ! And @shih.erh for the 📹
🙌🙌
Am also stunned and delighted that NB2 is currently among Kinokuniya Singapore’s weekly nonfiction top sellers, and also on Kitchen Arts & Letters’ bestsellers list!
🥂🍞 by @thewayofkueh

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2 years ago

#TGIF and TG that I’m able to share a ⚡️BIG ANNOUNCEMENT⚡️
🎇
I’m delighted to reveal the cover of my upcoming new cookbook 🙌🙌 which is a sequel to my 2015 book NerdBaker.
🕺🏻
NerdBaker 2 is devoted to both Western and Asian styles of baking and cooking with yeasties and beasties - microbes which improve our food in diverse ways through fermentation.
🍞
Like many of the cookbooks written in the past couple of years, it was conceived while we were all stuck indoors and, inevitably, baking. In lieu of physical connection, we found respite in grappling with dough as we sought more meaning and richness in connecting remotely with each other. I found it tremendously heartening to be able to engage with fellow cooks and bakers over social media, to trade discussions, opinions and tips with them, and also to hear how readers of The Way of Kueh were using my book.
🪢
So what are the Yeast Indies? To quote (ahem) Thor, it’s not a place, it’s a people – a tribe of bread bakers with fiercely independent outlooks, deep creative gifts and a commitment to fostering community. Witnessing and participating in the mutual encouragement and knowledge that they spread and share is as nourishing as chowing down on thickly buttered fresh bread. I have grown a lot as a baker in the past few years (and I don’t just mean my waist).
🙌🙏
Some of the new book’s recipes I created recently, inspired by all I have been learning: many others I have been obsessing over for years but were not yet ready for prime time in the first NerdBaker, so I’m chuffed to debut them now. And yes, that is kueh ambon on the cover – but not the traditional version!
😅💪
As @epigrambooks and I plunge into the last stages of production, I will begin sharing more about how the book came to be and what’s inside it. 🫶 Big love and thanks to all my peers, readers, students and cheerleaders whose kind support allows me to do what I do. Stay tuned.
❤️‍🔥
🥣
#thewayofkueh #NerdBaker #YeastIndies #nextchapter #bakersofinstagram #newcookbook #bikaambon #breadmaking #fermentedfoods by @thewayofkueh

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3 years ago

Ambonning. 🫧💛 by @thewayofkueh

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2 days ago

It’s #MouldyMonday! And here are some soulful excerpts from a collection of traditional Indonesian snack recipes published in 1996. 🇮🇩😋

We should all be cognisant, protective and practitioners of our heritage food!

🌾🍚

🥥the best grater for fluffy-textured cassava and coconut, although it does tend to eat fingers if you don’t pay enough attention 😜🫣 #ifykyk

Durian cookies! The ‘caterpillar’ shaped ones look more like sago worms to me…

Gendu are the larval stage of the teak defoliator moth, Hyblaea puera. Personally I think I’ll stick to the durian shapes…
#fortheeleventythousandthtimeiaskWHYISTHERENODURIANEMOJI

Kue satu, aka putu kacang, aka kueh koya. Next to them are peanut caramel tidbits.

This is the hardcore traditional kue satu method: frying, winnowing and pounding the mung beans before moulding and sun-drying the kue.
Vanilla has been successfully cultivated in Indonesia since the mid 1800s, so its occasional presence in Nusantaran kuehs is actually neither modern nor ‘inauthentic’.
(The hanging coda sentence is giving me anxiety 😥)

Kerasikan, aka krasikan, a coarse-textured cousin of dodol about which i have posted recently.

The kerasikan is enriched with both coconut milk and kerisik, pounded fried coconut - is ‘kerasikan’ etymologically related to ‘kerisik’? Share with us in the comments if you know! 🙏😅

Love this beautiful photo of crispy-fried cassava, taro and shredded sweet potato snacks.

Crisp puffed glutinous rice cakes flavoured with garlic and shrimp paste.

Bidaran, the ♾️ cookies in the previous photo, are similar to snacks called telur gabus or telur belanak. by @thewayofkueh

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6 days ago

🇻🇳🥑💛💚 by @thewayofkueh

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6 days ago

Happy Sunday everyone. 🌸 by @thewayofkueh

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7 days ago

Ye Olde-Tyme Horlickes Biscuittes, flower-shaped digestives, and gingernuts getting their crack on in the oven, at today’s @nerddapur class ✌️
Thanks for coming everyone! 🙏🙇🏻‍♂️ by @thewayofkueh

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7 days ago

Once more unto the stove, dear friends.
🔥🌶️💪♨️ by @thewayofkueh

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9 days ago

Had a very interesting Myanmar dessert yesterday! Chunky, very lightly sweetened red bean paste wrapped in smooth and supple rice flour skins, garnished with toasted black sesame seeds and white coconut shreds. Both robust and delicate at the same time. Also, mega-crunchy Myanmar bottle gourd, onion and bayam (I think) fritters for tea. 😋
Addendum: @bryankoh__ tells me that the red bean desserts are called mont leik pyar, ‘butterfly desserts’ 🦋🤗 and they are traditionally made similarly to Thai khao kriab pak mor, the thin skins steamed on cloths stretched taut above boiling water. by @thewayofkueh

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13 days ago

Last day in Singapore included the bus to a special baking class - chiffon cakes and black sesame icecream here we come.
Christopher Tan was generous with his knowledge, tips and tricks and it was fun to spend the afternoon in his kitchen with a dozen local women keen to learn too. If you are visiting, be sure to see if a class is on when you are there. (Can do classes via zoom too). So good. Then later enjoyed the take home cakes with an aperol on the hotel rooftop with fireworks in the distance. Perfect.
#nerdbaker @nerddapur @thewayofkueh taken in Singapore by @thewayofkueh

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13 days ago

Wotchers peeps! Next week at @nerddapur
🎺🇬🇧🤎🍪
When I was a teenager growing up in the UK, perhaps 15 to 20% of my diet was biscuits. I loved and still love all the classic English biccies. However, one sometimes can’t go home again: shop-bought biscuits nowadays are so often laden with dubious fats, additives and other unmentionables that they simply don’t taste the same. 🥺☹️
♨️ BUT IF YOU MAKE THEM YOURSELF THEY CAN! 🙌
Hence my next @nerddapur class features my own recipes, fine-tuned over many years, for four British stalwarts of the biscuit tin:
🔆
1) Multigrain digestives: made with quality wholewheat and other grain flours, these have the crunch and wholesome taste I remember from my youth.
🔆
2) Custard Creams: light shortbread-type biscuits sandwiched with buttercream, conjuring up the flavour of vanilla egg custard. (Not made with custard powder, so no fake colours or flavourings!)
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3) Malted Milk Biscuits: which we call Horlicks biscuits over here, of course! Snappy, malty, perkily embossed, eminently dunkable.
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4) Gingernuts: properly spiced - which is to say, 🫚-forward - fragrant, crunchy-crackly-crisp, and not too sweet.
🇬🇧
Best Of British Biscuits
🇬🇧
💠Sat 18 July, 1 pm to 5 pm
💠Wed 12 August, 1 pm to 5pm
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In-person and Zoom seats available, as always. All details and booking links at https://linktr.ee/nerddapur
🔆
See you there mateys! 🙏😅🍪 by @thewayofkueh

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14 days ago