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Babi guling.Balinese roast pork - Page 2

post #21 of 26
Thread Starter 
Quote:
Originally Posted by FrankBE View Post


Yeah ! That looks yummie !

Now in the middle of a move to our new house , but this will be the first thing to do when the move is done...
 Thx Mike.
You will have no trouble finding ingredients! Glad you liked it,you are obviously in the middle of some high grade authentic Thai food.
post #22 of 26

Yep Mike , some (western) stuff isn't available here , but about Asian herbs... wel... l I'm in the middle of it.

 

Sometimes when I walk around on the local markets I guess I feel like some perv cruising around in the "bar" streets. LOL.

 

:sausage:

post #23 of 26
Thread Starter 
We Aussies have a long relationship with Thailand. A lot of their ingredients are still a bit of "what the..." But you can get just about anything in Sydney. I love those different Basil's ,peppercorns & eggplants. Just or starters!
post #24 of 26

My neighbor here is an Aussie as well and in the meat-business on top , but travelling a lot back and forth .

Yesterday he promised me to bring back some kangaroo steaks from the "ol country" on his next trip.

So I'm "expecting" aussieflag.gif

post #25 of 26

I love kangaroo tons!!! Enjoy that!!! Cheers - Leah

post #26 of 26
Thread Starter 
Quote:
Originally Posted by FrankBE View Post

My neighbor here is an Aussie as well and in the meat-business on top , but travelling a lot back and forth .
Yesterday he promised me to bring back some kangaroo steaks from the "ol country" on his next trip.
So I'm "expecting" aussieflag.gif
Best cut IMO is what gets called strip loin or fillet. I posted a thread back a while on it.
Hit it hard,hot & fast & serve it rare.Rest it. Marinade is up to you.
I eat it a couple of times a month, I think it's a good meat for one of those " Larb " salads,just saying. Seared then cut thin.
Have fun with it. Mick
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