Agak Agak by Shu Han Lee
In Singapore, cooking the agak agak way is cooking with intent and intuition. ‘Agak agak’ is a colloquial term rooted in the Malay word for ‘somewhat’. This term comes to life especially in the home kitchen, where cooks rely on their senses and experience, rather than tools or exact formulas. Singaporean cuisine, as we know it today, has come from a long history of adjusting and adapting and doing things ‘to taste’. In Agak Agak, Shu Han Lee encapsulates this approach to cooking by sharing delicious recipes that bring punchy Singaporean flavours to simple home cooking, whilst encouraging you to use these recipes as inspiration to create other dishes. Try classic and modern recipes such as Kaya Toast with Half-Boiled Eggs, Nasi Goreng, 8-hour Ox Cheek Rendang, Green Beans with Turmeric and Toasted Coconut, Chilli Crab Spaghetti, Mum’s Steamed Pumpkin Rice, Pandan Swiss Roll and Black Sticky Rice Pudding with Rhubarb, amongst others. With tips and tricks, Agak Agak shares more than Singaporean recipes perfect for home cooks, it shares a fun, fresh and creative way of cooking.
"I adore this book! Shu’s immense talent is in clarifying and distilling the fabulously complex foods of this multi-racial island without diluting any of its vibranceFrom hawker food to home-cooking, every recipe in this glorious book speaks, viscerally, to me. I cannot wait to cook and conjure those exquisite flavours and memories." -- Helen Goh
"I love this book! It is full of mouth-watering and irresistible recipes. A beautiful and enjoyable book to read and to cook from. Simple and delicious instructions as if given by a good “feeder” friend. Shu’s words are succulent, luscious and alluring. The flavours of Singapore can easily be whipped up using readily available ingredients." -- Uyen Luu
"This cookbook will no doubt end up being well used in my kitchen – splattered with cooking stains and smudged with fingerprints!" -- Rachel Khoo
"There is so much vibrancy and deliciousness just jumping out from every page and what’s really great is that many of the recipes are fairly simple and accessible. This is a book to keep, to read cover to cover and to cook from again and again until the pages are dog-eared and splattered with sauce and oil." -- Sabrina Ghayour
"I love this book! It is full of mouth-watering and irresistible recipes. A beautiful and enjoyable book to read and to cook from. Simple and delicious instructions as if given by a good “feeder” friend. Shu’s words are succulent, luscious and alluring. The flavours of Singapore can easily be whipped up using readily available ingredients." -- Uyen Luu
"This cookbook will no doubt end up being well used in my kitchen – splattered with cooking stains and smudged with fingerprints!" -- Rachel Khoo
"There is so much vibrancy and deliciousness just jumping out from every page and what’s really great is that many of the recipes are fairly simple and accessible. This is a book to keep, to read cover to cover and to cook from again and again until the pages are dog-eared and splattered with sauce and oil." -- Sabrina Ghayour
Shu Han Lee grew up in Singapore and moved to London in 2009. Author of the acclaimed Chicken and Rice, Shu is a food developer whose spice company, Rempapa, is stocked throughout the UK, including in Selfridges and Whole Foods.
| SKU | Unavailable |
| ISBN 13 | 9781784886660 |
| ISBN 10 | 1784886661 |
| Title | Agak Agak |
| Author | Shu Han Lee |
| Condition | Unavailable |
| Binding type | Hardback |
| Publisher | Hardie Grant Books (UK) |
| Year published | 2024-07-04 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |