As part of the Irish Blasta Books Series, Sham’s very own book comes in at #11. Sham joins fellow Irish chefs and writers (e.g. Lily Ramirez-Foran, Russell Alford and Patrick Hanlon, Jess Murphy and Eoin Cluskey, and Conor Spacey among others) in sharing recipes and ideas for modern-day cooking
Agak-agak (pronounced aga-aga, with a silent k) is a Malaysian saying that means ‘guess-guess’ or ‘use your instincts’. In this book, Sham Hanifa has translated those instincts into easy-to-follow recipes that incorporate all the flavour of his diverse heritage, which includes Chinese, Thai, Indian and Malay influences.
This multicultural background is reflected in Sham’s food, from Thai basil beef and the Malaysian comfort food classic of chicken rice to his grandmother’s famous crab laksa and Sham’s own renowned lamb rendang.
With instructions on how to make many dishes out of one batch of spice paste, satay sauce or chicken broth plus clever cooking tips for how to plan ahead to get two different meals out of the same ingredients, Agak-Agak packs a big flavour punch into a little book.
€15.00
