Journey to Malaysia with award-winning chef Junda Khoo in his new cookbook, Ho Jiak.
Having been to Malaysia and sampling all food from street food to five-star offerings, this transports me back.
It's a most delicious book in every way.
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 then 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 homecooked meals, like crimson bowls of curry laksa as well as dishes that are 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 (Hardie Grant, $55, January 31) celebrates just what makes Malaysian food so special.
About the author
Junda Khoo is a Malaysian chef and owner of successful and accoladed chain eatery Ho Jiak in Sydney. In 2022, Junda's innovative creations led to him being nominated as a finalist for Chef of the Year by Sydney Morning Herald's Good Food Guide. Ho Jiak Town Hall was also named as one of the top 80 restaurants in Australia by Gourmet Traveller and was awarded one Chef's Hat in recognition of the dedication and excellence of dining experiences delivered.