Chef Junda Khoo shared his exciting Malaysian culture with The Morning Show team on Thursday, whipping-up Indomie Goreng in the kitchen.
Juda said the noodles came about after himself and his brother got sick of Mi Goreng instant noodles and wanted to put a fresh spin on them.
The chef ended-up making Indomie Mi Goreng with prawns, which were so popular he put them on the menu of Ho Jiak Strathfield.
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He has three locations in Sydney and Ho Jiak is the only hatted Malaysian restaurant in Sydney.
The chef’s new cookbook is now available for order.
INDOMIE GORENG
Serves one
INGREDIENTS
2 × 85 g (3 oz) packets Indomie Mi Goreng instant noodles
3 tablespoons Prawn oil (page 221)
1/4 onion, chopped
1 garlic clove, peeled and finely chopped
1/2 bunch choy sum, chopped to 5 cm (2 in) lengths
4 raw king prawns (shrimp), peeled and deveined
3 fishballs
5 fishcake slices
1 teaspoon Chilli giling (page 221)
1 tablespoon kecap manis
1 tablespoon Shaoxing rice wine
3 tablespoons vegetable oil
1 egg
Method
Bring a small saucepan of water to a boil. Cook the noodles for about 1 minute until almost al dente, then drain and place in a bowl. Add the packet seasonings and stir well to combine.
Heat the prawn oil in a wok over high heat. Add the onion and cook for 1–2 minutes or until softened. Add the garlic, choy sum, prawns, fishballs and fishcake and toss well to combine. When the prawns are almost cooked, add the noodles and chilli giling, then toss until the noodles are well coated. Add the kecap manis and Shaoxing rice wine and toss again to combine well, then transfer to a serving bowl.
Heat the vegetable oil in a frying pan and fry the eggs sunny side up to your liking, then place on top of the noodles.
SUPPLEMENTARY RECIPES
Chilli Giling
Makes 400 ML (131/2 FL OZ)
Ingredients
200 g (7 oz) dried red chillies
400 ml (131/2 fl oz) vegetable oil
1 teaspoon salt
Method
Soak the chillies in hot water for 2 hours or until soft. Drain then blend in a food processor to a paste. Place in a sieve for an hour to allow any water to drip out.
Heat the oil in a heavy-based saucepan to smoking point, then add the chilli paste and stir constantly for about 8 minutes or until the mixture starts to boil. Reduce the heat to a simmer and continue stirring for another 5 minutes. Add the salt, then allow to cool completely before pouring into a jar. Keep in the refrigerator for up to 4 weeks.
Prawn Oil
400 ml (131/2 fl oz) vegetable oil
1 kg (2 lb 3 oz) raw prawn (shrimp) heads and shells
1 teaspoon salt
3 tablespoons Chilli giling (see right)
Method
Heat the oil in a heavy-based saucepan to smoking point, then carefully add the remaining ingredients. When the oil begins to boil, turn the heat down to medium and continue cooking for another 15 minutes or until the shells are crispy, stirring every now and then. Remove from the heat and carefully pour through a sieve into a sturdy bowl. When the oil is cool, transfer to a bottle or jar. This can be stored at room temperature for a week or up to 4 weeks in the fridge.
