Junda Khoo doesn’t do things by halves. At his Ho Jiak restaurants – there are three in Sydney – you’ll find Malaysian classics remixed to the nth degree. It looks like sam wong dan, a dish of silky steamed eggs, topped with trout roe; char kway teow with marron (would you like one marron or two?), and pan mee with scallops. But it’s the lobster Indomie that comes up trumps. Here, Khoo stir-fries the popular instant noodles with lobster and lobster oil, and tops the lot with a fried egg, sunny side up of course.
Camera operators: Sharon Tai and Weike Khoo
Words: Yvonne C Lam
Editing: Julia Gronowski
Ingredients
1 lobster tail
250 ml (1 cup) vegetable oil, plus extra for frying
2 packets instant mi goreng, Indomie brand
½ red onion, diced
3-4 garlic cloves, chopped
½ bunch choy sum, coarsely chopped
1 tsp chilli paste
1 tbsp kecap manis
½ tbsp Shaoxing wine
1 egg
Fried shallots, to serve
