Ho Jiak: A Taste of Malaysia by Junda Khoo

  • Cold tofu

    Cold tofu (page 25)

    from Ho Jiak: A Taste of Malaysia Ho Jiak by Junda Khoo

    • Categories: Main course; Cooking for 1 or 2; Malaysian
    • Ingredients: French shallot; garlic; bird's eye chilli; oyster sauce; Shaoxing rice wine; silken tofu; spring onions; coriander; vegetable oil; sugar
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Notes about Recipes in this book

  • Braised chicken and potatoes

    • dana_5jdpc7 on March 02, 2026

      Tasty. Would use thighs next time for more meat, less skin. Less water, too; very saucy.

  • Mamak-style stir-fried noodles (Mee Mamak)

    • Stephenn31 on March 20, 2026

      Really tasty fried noodles. I used imitation crab instead of the fish balls, fish cakes, and tofu puffs -which worked well. I added a bit of Chinese greens near the end. Nice with the lettuce. Definitely add lime!

  • Gai lan two ways

    • Stephenn31 on March 22, 2026

      Wow! Not much more work than the normal gai lan but the crispy leaves are amazing and add flavour and a bit of texture to anything else on the plate. I shallow fried in a big pot so it too more the a few seconds to fry but it was just as delicious!!

  • Smoked salmon and egg mayo baked taters

    • lkgrover on March 23, 2025

      Good baked potato topped with hard-boiled eggs & smoked salmon. I omitted the tobiko roe, which is unavailable here.

  • Barbecue lamb chops

    • lkgrover on February 02, 2026

      Easy grilled lamb chops. The mint-garlic-chile dipping sauce is excellent, and quick to prepare.

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  • ISBN 10 1743799357
  • ISBN 13 9781743799352
  • Published Jan 31 2024
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

Ho Jiak is a cookbook that takes readers on a journey to chef Junda Khoo’s homeland of Malaysia and showcases the unique cuisine through more than 100 staple recipes, from street food classics to homestyle cooking with soul.

Starting with simple, budget-friendly meals to make in 15 minutes, Khoo shows us how to make all the classic Malaysian dishes from hawker and street food classics like poached, juicy Hainan chicken and crimson bowls of curry laksa, to home-style recipes, like deep-fried, curried chicken and snacky loh bak (five spice pork rolls) and more. But it’s not just the classics that we discover in this book, Khoo also introduces us to nourishing homecooked Malaysian dishes, which aren’t 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.

The recipes in this book are made up of dishes Khoo serves at Ho Jiak Town Hall, a hatted-venue named as one of Australia’s best restaurants by Gourmet Traveller, as well as food from the streets of Malaysia and recipes Khoo makes for his children, which were passed down to him from his beloved amah (grandmother). Khoo has no culinary training, but his food has so much heart that he now owns one of the best restaurants in Australia.

Ho Jiak, translating to ‘good eats’, is Khoo’s modern interpretation of Malaysian cuisine that is steeped in tradition and full of heart. It is a must-have for any foodie wanting to expand their repertoire and for any lover of Malaysian cuisine.