Dried goat heart


I’m in Bali as we speak, which is why I haven’t updated my blog over the past few days. The Internet isn’t always great and I’ve just been too busy eating my way around the island. One of the many amazing restaurants I visited was Locavore, a restaurant that celebrates local ingredients and made it to the top restaurants in Asia list as the number one restaurant in Indonesia.

Among the many strange and unusual sounding ingredients was one that immediately caught my attention – cured smoked goat heart. I don’t think I’ve ever seen this on any menu anywhere, but I have seen it done with dried tuna heart though only on TV.

My dish was presented at the table along with a hunk of dried meat that was in fact the goat heart. It was then Shaved over the dish much like you would a truffel or parmesan cheese. It was a little tricky to get a bite of just the heart, but what I did manage to taste was a little salty and not at all unlike a raw cured ham. In the end it may not have added a great deal of flavour to the dish, but it certainly added some drama.

Fear Factor – 4 / Taste Test – 8


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