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 most popular 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.
Sydney Scoop and publisher Hardie Grant are giving away a copy of this inspiring recipe cookbook to one lucky reader. You can enter by email or via social media (details below).
* open to Greater Sydney and NSW residents only
* entries close at 9.59am AEDT 10 February 2024, the time of the new moon and the start of the new lunar calendar
* ENTER via email AND / OR social media
- email SUBJECT Taste OF Malaysia with your deets (name and mobile) to rebecca.varidel@gmail.com + subscribe to our Sydney Scoop newsletter (right hand of home page on a computer / laptop)
- follow our social accounts instagram facebook and comment in the contest post
- you can enter multiple times and each of these gives you one entry
- you get extra entries for tagging friends + posting stories
One lucky Sydney Scoop reader will be selected for this fantastic end of year prize. Consider it a Lunar New Year present to yourself, or maybe if you're not so lucky buy yourself the new year gift of Malaysian holiday cooking at home.
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 such as Nasi lemak and poached juicy Hainan chicken. Alongside the quick bites, Junda 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 celebrates just what makes Malaysian food so special.
Hardie Grant Books | 31 January 2024 | Hardback | 240pp | RRP AU$55.00 NZ$65.00