Pork belly braised in soy and caramel, grilled wings marinated in Coca-Cola, flaky white fish steamed under Assam Nyonya sauce, a sambal to go with everything. Cult Malaysian, with eyes on family and the future.
Junda Khoo learnt to cook with his amah in Penang, and has brought his skills to bear on restaurants in Strathfield, Haymarket and the CBD. Known for handling his char hor fun as deftly as he tosses his marron through Indomie goreng, Junda’s CARTILAGE recipe cards take a ride through the old and the new and finish with a signature sambal to eat with everything.
The Ho Jiak x CARTILAGE recipe journal includes:
Amah’s tau eu bak (soy-braised pork belly)
Amah’s Assam Nyonya fish
BONUS Ho Jiak’s signature sambal
Annotations and a sketch from Junda Khoo
Ready to cook? We’ve collaborated with Asian Staples to create exclusive bundles of the main pantry items needed to make all these recipes. That way there’s no scouring the aisles, and the ingredients will come direct to you. A perfect way to get started, or to give as a gift that keeps on giving.