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.

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 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
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