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  1. Rack of young goat ,Malaysian (sort of)

    Rack of young goat ,Malaysian (sort of)

    • moikel
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  2. moikel

    Rack of young goat ,Malaysian (sort of)

    Thats loin about 1.2 kg Goat might have been 10 -12 kg carcass weight. In my 'hood the Italians want them small.They come in bursts with no warning.  I made a wet rub with what I had .Baba's brand curry powder,garlic,red shallots,ginger,lime,palm sugar  I had chilli, galangal & curry leaf in...
    • moikel
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    • Replies: 13
    • Forum: Lamb
  3. IMG_0067.jpg

    IMG_0067.jpg

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    IMG_0122.jpg

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  5. IMG_0120.jpg

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  6. moikel

    First time trying lamb

    Breast is a very fatty cut & the fat carries a lot of the flavour. Here it often gets broken up into bits & char grilled so the fat renders out of it. If your lamb was originally our lamb(Aussie or NZ) then our bigger breeds do have a fair bit of fat. If you get a leg ,butterfly it ,rub it...
  7. moikel

    Beef Short Rib Pho Noodle Soup

    s://www.youtube.com/watch?v=NbpyfYGA-nw Obviously you have your own TV  cooking shows in the U.S This guy has a lot of cred here as a result of his field trips to South East Asia,restaurants ,cookbooks etc. He is showing the Hanoi style here, bit cleaner & leaner no garlic. Breakfast dish .
  8. moikel

    Beef Short Rib Pho Noodle Soup

    Lot of Pho here in Sydney,big Vietnamese community. Lot of discussion about where to find the best versions. There is also a bit of a north v south difference .Who knew? I order the " special" with bits of tripe,tendon & meat ball . I think it's always worthwhile to attempt a version of a...
  9. moikel

    Brisket vindaloo

    If you want a Goa seafood curry rolled out here just say so.I think they do the best seafood dishes out of all the Indian regions. I will stick in nose to tail . Regards Mick
  10. moikel

    Brisket vindaloo

    Thanks very much. I think that from that recipe you could do a pork shoulder, or a few other things. I do like that Southern Indian & Sri Lankan food ,tamarind,curry leaf,coconut more than the ghee,yoghurt based style.Just me of course .
  11. moikel

    Brisket vindaloo

    I find if you can get a recipe thats genuinely regional or a restaurant that just does one regions food well its a better deal. I love those pancake style things called dosa or the Sri Lankan "hoppers" . If its butter chicken,lamb korma, chicken Madras I am not interested its just generic &...
  12. moikel

    Brisket vindaloo

    Thanks ,I like finding ways to adapt the ingredients to a new method. I like tamarind as a flavour & it turns up in Asian & Indian cooking a lot. I will do lamb variant next. I think it's like a lot of food it gets dumbed down & compromised. You get a vindaloo & it's not even close to its...
  13. moikel

    Brisket vindaloo

    This was a good meal but they could have gone another hour. The rub was spot on,hot but not stupid. Another cut might have been a better fit for the time I had. These were really a veal rib. A proper vindaloo is a distinct taste,its got to have that tamarind sour flavour & the sharpness of the...
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  16. moikel

    Brisket vindaloo

    Gone into MES  now. Certainly smell good.Plan is 3 hours at 100c ,over apple pellets. True vindaloo is adapted from the Portuguese carne de vine d'alhos. Its true home is Goa in Southern India. This by the book except I had to sub chilli flakes for chilli powder.
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    IMG_0087.jpg

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  18. moikel

    Brisket vindaloo

    I haven't done much thats new or inside the ropes forum wise. Family unit don't like big lumps of meat that much & summer here so food has to be a bit lighter. I see that Simmonds kid is tearing it up for LSU,hell of a player. I still check in here I just need to find new stuff to do.
  19. moikel

    Brisket vindaloo

    Thats it until tomorrow.
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    IMG_0084.jpg

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