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Ho Jiak, translating to 'good eats', is Khoo's modern interpretation of Malaysian cuisine. 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. Now, he brings these authentic and vibrant dishes to you.
Starting with simple, budget-friendly meals to cook in 15 minutes, you'll 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.
Whether you're a travelled food connoisseur or simply wanting to expand your recipe repertoire with authentic cooking, Ho Jiak will help you to celebrate just what makes Malaysian food so special.
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Creators
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Publisher
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Release date
January 31, 2024 -
Formats
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OverDrive Read
- ISBN: 9781761440168
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Languages
- English
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Reviews
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December 5, 2023
Ho Jiak: A taste of Malaysia by chef Junda Khoo with Nick Jordan is an exciting culinary exploration of Malaysian cuisine. The title, meaning ‘delicious’ in Hokkien—also the name of Khoo's restaurants—reflects Khoo’s passion for cooking as a self-described home cook. The recipes are infused with inspiration from his Amah (grandma), and offer insights into Malaysian culture, such as the good wishes tied to each ingredient in yee sang. The visually striking design by Evi O Studio immediately captures attention, complemented by Alana Dimou’s vibrant, highly saturated photography and Lucy Tweed’s unfussy styling, which elevates even a simple plate of drunken prawns. The book is thoughtfully organised, chronicling Khoo’s life and career stages—from his move from Kuala Lumpur to Sydney aged 16; to the establishment of his restaurants in Strathfield, Haymarket and Town Hall in Sydney; and then to the meals he prepares at home for his family. This gives the cookbook incredible variety, from simple dishes such as spinach congee and sweet and sour fish to imaginative dishes, such as Vegemite pork ribs, not-so-Bloody-Mary oysters, and boozy limau (lemon) ice blocks. Khoo’s warm and heartfelt storytelling in the chapter openers establishes a connection to his family and maps his food journey in a memorable way. Ho Jiak is not a cookbook to skim; it invites readers to sit, immerse themselves, and read cover to cover.
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