Chefs' Recipes

Watch: Junda Khoo makes lobster Indomie goreng

Everyday instant noodles made luxe. It could only be the work (and wok) of Ho Jiak's Junda Khoo.
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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


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

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