Heat & Eat | Ho Jiak Friday Dinner

Exclusive to Harvest Bites, thank you for ordering our Friday dinner pack by Junda Khoo of the infamous Ho Jiak. Both dinner packs are bursting with modern Malaysian flavours, and packed with heart, soul and a whole lot of spice.

"I'm honoured to be preparing these special dinner packs for the Harvest Bites Marketplace. The latest hunger report states that 1 out of every 3 Australians are going hungry because of the pandemic but together, together we can make a difference and help those who need it most. This time I will be showcasing Hainanese chicken and a delicious rendang."
Executive Chef Junda Khoo, Ho Jiak.

HEAT + EAT INSTRUCTIONS

Hainanese Chicken

1. Pour the chicken into a pot and cover. Heat on the stove on a medium heat until warm. This should take about 15 minutes.

2. At the same time, pour the rice into a pan and heat on a medium/high heat for a few minutes.
 
3. Heat broth in small pot until hot. 
4. Bean sprouts can be served at room temperature or can be heated in a pan until warm.
5. Plate your rice and chicken. Spoon soy over chicken, add sliced cucumber and coriander leaves and serve with eschallot oil, chilli and ginger shallot oil on the side and use as desired
6. Enjoy! 

Wagyu Rendang 

 

1. Pour the rendang into a pot and cover. Heat on the stove on a medium heat until warm. This should take about 15 minutes.

2. At the same time, pour the rice into a pan and heat on a medium/high heat for a few minutes.
 
3. Serve the sambal telur balado (eggs), the kacang, the ikan billis at room temperature. Whole cucumber to be sliced and enjoyed as a side with condiments.

4. Plate up and enjoy! 

 

Show me your meal on insta, tag @jundakhoo_hojiak @hojiak.townhall @harvestbitesau @forpurposeco @ozharvest #harvestbites