Veg by Laura Sorkin
"A vibrant joyous book! Shu has captured not just the richness and diversity of Singaporean food - through this book she is inviting you into her kitchen to share all the happiness that food brings to her life." – Asma Khan
In Singapore, cooking the agak agak way is cooking with intent and intuition.
‘Agak agak’ is slang 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.
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
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