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Agak Agak: Everyday Recipes from Singapore

Written by

Shu Han Lee

Published

04 July 2024

Agak Agak by Shu Han Lee

Who’s the author? Shu Han Lee was born in Singapore and moved to London in 2009. Missing the smells and flavours of home, she taught herself to cook, eventually setting up Rempapa, a small-batch Southeast Asian spice paste and sambal maker. Rempapa is now stocked throughout the UK, including in Selfridges and Whole Foods. Shu currently works as a food writer and recipe developer and has worked with Jamie Oliver, Kikkoman, Tilda, Ocado and Sainsburys, among others. Her debut cookbook, the acclaimed Chicken and Rice, was published in 2016.

What’s it about? 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, while encouraging you to use these recipes as inspiration to create other dishes.

The recipes range from classic Singaporean fare to more contemporary dishes with a twist; chapters cover Rice to Go with Everything, Curries, Broths and Braises, Stir-Fries and Simple Sides, Food for Feasting, One-Dish Meals, Little Bites, Sweet Things and Sauces and Sprinkles, giving you plenty of inspiration for every taste, budget and occasion. With tips and tricks throughout and an essential guide to ingredients and Singaporean food culture, Agak Agak is more than a collection of recipes for home cooks; it demonstrates a fun, fresh and creative way of cooking.

Recipes we love: Kaya Toast with Half-Boiled Eggs, Nasi Goreng, Green Beans with Turmeric and Toasted Coconut, Chilli Crab Spaghetti, Pandan Swiss Roll, and Black Sticky Rice Pudding with Rhubarb.

Perfect for: Fans of Shu’s debut cookbook, as well as anyone interested in the diversity and richness of Southeast Asian cuisines.

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