Home & Decor (Malaysia) - - FEAST - text NADIA ZOLKIFLI trans­la­tion EMMELYN CINDY MAH photograph­y WAN IZHAR (ONE DIGITAL SO­LU­TION) recipes CHEF JO


• 150 g goat short loin

• 200 g goat shoul­der

• Rice flour

To serve

• Tartare sauce

• Mint jelly

• Curry yo­gurt

• Tomato salsa


1. Mari­nade goat in spices of choice, then boil for 45 min­utes to an hour un­til ten­der. Set aside un­til ready to use.

2. Com­bine rice flour with enough wa­ter to make a coat­ing bat­ter. Cover goat in bat­ter and deep fry in hot oil un­til golden brown and crisp on the out­side.

3. Serve with sauces.

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