Journey to Malaysia with award-winning chef Junda Khoo in his new cookbook, Ho Jiak. Featuring more than 100 staple dishes, this rich collection of recipes showcases a dynamic cuisine steeped in tradition, from street food classics to true homestyle cooking.
Owning one of the best restaurants in Australia, Ho Jiak Town Hall, Khoo draws inspiration from the recipes passed down to him from his beloved Amah (grandmother) as well as the street vendors of Malaysia. Ho Jiak, translating to ‘good eats’, is Khoo’s modern interpretation of Malaysian cuisine.
Starting with simple, budget-friendly meals to cook in 15 minutes, readers will be shown how to make all the must-know hawker-style dishes like Nasi lemak and poached juicy Hainan chicken. Alongside the quick bites, Khoo also introduces nourishing home-cooked meals, like crimson bowls of curry laksa and dishes not commonly served in eateries outside of Malaysia. Think lotus roots steeped in a pork bone broth and fried bee hoon – a smoky, umami vermicelli noodle dish
For travelled food connoisseurs or readers looking to expand their recipe repertoires with authentic cooking, Ho Jiak celebrates what makes Malaysian food so special.
