$10 from every sale goes straight to Jilat Jilat.
Stir-fried prawns fragrant with fresh sambal, flaky pies stuffed with beef rendang, saucy wok-tossed noodles, rose-scented bandung topped up with ice. Penang-style dishes, from the back-streets of Darlinghurst.
With Jilat Jilat, William Teoh and Mark Tok bring the food of Penang to the streets of Sydney, with threads from family staples running through to Malaysian classics seen through a new lens. Wok hei meets rendang pies? Bet on it.
The Jilat Jilat x CARTILAGE recipe journal includes:
Sambal eggplant with king prawns
Beef rendang pies
Penang Hokkien char
BONUS Air bandung
Sketches and annotations from William Teoh
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.