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Tomahawk Steak

September 5, 2018September 5, 2018Leave a comment

This is a post about meat, if you are at all not interested in large, juicy, flame grilled steak, look away now… A week or so before Father’s day this year, my local butcher (Ryan’s Quality Meats) advertised a special gift pack consisting of nearly 1.5kg of Tomahawk steak and bottle of red wine. We … Continue reading Tomahawk Steak

— Smoked Lamb Roast —

November 22, 2017November 12, 20171 Comment

I’ve just realised there is a shocking lack of lamb in my list of ingredients in these recipes. Isn’t this one of the most traditional Australian BBQ meats? To make up for that, here is an extremely technical and complicated lamb roast recipe. I jest, it was actually very easy to cook but I pulled … Continue reading — Smoked Lamb Roast —

— Sous Vide Key Wat —

November 12, 2017November 12, 2017Leave a comment

Continuing to explore the unusual sides of sous vide cuisine I have branched out to try a classic Ethiopian beef key wat. This is a beautifully aromatic beef stew which is usual slow cooked over a long period of time to enhance its flavours and the tenderness of the meat. Traditionally served with Injera which … Continue reading — Sous Vide Key Wat —

Tangia Sous Vide

September 11, 2017August 15, 2017Leave a comment

You’ll have heard of a Moroccan Tajine, but have you ever had a Tangia? It is a pot, a way of cooking and meal all by itself. Usually classed as a bachelor stew – you add all the ingredients into a earthenware pot and allow it to slow cook over long periods of time . … Continue reading Tangia Sous Vide

Pastrami Part II

September 5, 2017August 15, 2017Leave a comment

So you’ve read Part I – the cheating pastrami. But how do we make one from scratch? Read on. Its an additional step to the process but yields a milder more well rounded pastrami. Quite how authentic it is I don’t know, I’ll have to get the New York and try one one day. This … Continue reading Pastrami Part II

Dried Italian Pork and Kangaroo Sausage

September 1, 2017Leave a comment

Winter in Perth means one thing in a few of my Italian friends. It's sausage making weather. The daily temperatures falling below 20°C and colder temperatures at night coupled with the humidity hovering around the 30% mark. If you've never made your own sausages, I'm going to give you some valuable advice given to me … Continue reading Dried Italian Pork and Kangaroo Sausage

Pastrami Part I

August 30, 2017August 15, 2017Leave a comment

One meat I’m seeing more and more at trendy food outlets around Perth is the good old New York style pastrami. Usually served by way to the classic Ruben sandwich. Now, this isn’t a style of meat that most home cooks would attempt as it is a fairly long process (see Part II) . However, … Continue reading Pastrami Part I

Reverse Smoked Beef Fillet

August 30, 2017August 15, 2017Leave a comment

One of the dilemas I face as an aspiring gourmound and provider of fine cooked meats to the dinner table, is how to manage a smoked steak or roast mid week. Sure, you can do a long fired cook on the weekend or if you really push it you can manage it on those long … Continue reading Reverse Smoked Beef Fillet

Supreme Pulled Pork

August 22, 2017August 15, 2017Leave a comment

Its winter, cold wet and miserable outside – this screams the need for comfort food. Nicely spiced pulled pork on fresh tortillas sounded like a winner to me a few nights ago. This pork leg was given the special treatment and spiced with a cajun rub. It was cooked with 24 hours of Sous Vide … Continue reading Supreme Pulled Pork

Kassler Chops

August 15, 2017August 22, 2017Leave a comment

If you think of German food you probably conjour up images of mountains of bratwurst and fried potatoes, lashings of saurkraut and red cabbage. One of the other icionic German pub foods is the Kassler chop, an aromatic and smokey tribute to pork. There are some very good German butchers in Perth that carry variations … Continue reading Kassler Chops

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Recent Posts

  • Tomahawk Steak
  • — Smoked Lamb Roast —
  • — Sous Vide Key Wat —
  • Tangia Sous Vide
  • Pastrami Part II

Tags

bacon bacon jam baking Barbecue BBQ beef blood root bourbon bush tucker Cantonese Roast Duck caramelised onion charcoal grill chicken Chinese New Year citrus crackling cured curry curry puffs deep fried Duck Ethiopian fast Father's Day five spice German Goat Italian sausage jam kangaroo lamb lemon myrtle limes morning tea noodles Pasta Pastrami pastry peanut sauce PerthDIYeats polenta pork pork belly poultry Ribs Rice roast roast duck roast pork belly romano salad Salmon saltbush satay sausage sausage making seafood sexy salmon shortcrust pastry siu yuk smoked smoking Snacks soba noodles Sous vide spring rolls tart Tasmanian Pepperleaf Thermomix Tomahwak Steak Valentine's Day Vegetables West Austalian Salmon Yemen Zhug

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We couldn't make it to this year's Chinese New Year Reunion Dinner tonight due to work commitments. I made yong tau foo noodle soup for dinner tonight. Noodles, particularly long noodles are representative of a long life and good luck to at this time of year.
When tasting a small piece ends up in eating the first batch. 😳
It's not Chinese New Year unless I embark on a personal culinary adventure. For the Year of the Pig, I'm making loong yoke. I grew up in a Cantonese speaking household and only when I made friends with Singaporeans at boarding school did I learn of its much more widely known name, bak kwa. It retails in Perth for a whopping $55-$60 per kilogram. In Cantonese, loong yoke translates to "dragon meat" and for a while I wondered whether dragons were real. It wasn't long before I discovered that it was pork that I was snacking on. This is the marinade and I looked high and low for a recipe with a low sugar content but failed to find one that suited. In the bowl here could be yet another secret recipe for loong yoke.
Secret to shopping for Chinese New Year at a Chinese specialist grocer the weekend before the new year? Go at lunch time for the least amount of people and do your homework so you go to one that stocks the goods, ALL the goods that you need. Know the layout and have your personal one way path. Gone are the days where staple ingredients are hard to source or only arrive at particular times of the year. This makes it possible to build up the larder of dried ingredients over time. My main focus this year was lucky candy and red packets. I only just bought the red packets today. Winning! #ChineseNewYear2019 #CNY2019 #CNY #ChineseNewYearPrep #YearOfThePig #ChineseGrocery #Foodies #FoodiesWhoCook #Perth #PerthIsOk
Farewell to summer vibes. Adding the last of summer berries to my Greek yoghurt and @coastalcrunchau lupin granola with a drizzle of @swanvalleyhoneyperth honey. We both return to work this week after honeymooning. #under500calories #breakfast #berries #raspberries #blackberries #granola #honey #justanotherdayinWA #buywesteatbest #igfood #instafood #foodpics #foodphotos #foodphotography #PerthFoodBlogger #PerthFoodies #FoodBlogger #FoodiesWhoCook #Foodies
Christmas leftovers. Stuffed quail and a modified @hellenicrep Cypriot grain salad from @goodfoodau recipe. Less than 500 calories. #ChristmasLeftovers #Leftovers #salad #quail #freekeh #freekehsalad #Homecooking #HomecookedMeal #igfood #instafood #Foodies #FoodiesWhoCook #foodphotography #foodphotos #foodpics #PerthFoodies #PerthFood #PerthFoodBlogger #FoodBlogger #buywesteatbest

Recent Posts

  • Tomahawk Steak
  • — Smoked Lamb Roast —
  • — Sous Vide Key Wat —
  • Tangia Sous Vide
  • Pastrami Part II

Categories

  • Barbecue
  • Cantonese
  • Curing Meats
  • Dessert
  • Dinner
  • Japanese
  • Malaysian
  • Sauces and Relishes
  • Snacks
  • Sous vide
  • Thermomix
  • Uncategorized

Tags

bacon bacon jam baking Barbecue BBQ beef blood root bourbon bush tucker Cantonese Roast Duck caramelised onion charcoal grill chicken Chinese New Year citrus crackling cured curry curry puffs deep fried Duck Ethiopian fast Father's Day five spice German Goat Italian sausage jam kangaroo lamb lemon myrtle limes morning tea noodles Pasta Pastrami pastry peanut sauce PerthDIYeats polenta pork pork belly poultry Ribs Rice roast roast duck roast pork belly romano salad Salmon saltbush satay sausage sausage making seafood sexy salmon shortcrust pastry siu yuk smoked smoking Snacks soba noodles Sous vide spring rolls tart Tasmanian Pepperleaf Thermomix Tomahwak Steak Valentine's Day Vegetables West Austalian Salmon Yemen Zhug
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