Goat Kalderata

Last night was my dad’s birthday. We had a get together with close friends and relatives. One thing that never going to miss during the Food festivities was my Dad’s favourite Kalderatang Kambing (Goat Kalderata). Myuncle  Did the cooking cause i came home late.

Kaldereta Kambing is one of the meat dishes every Filipino has come to love. It is a favorite pulutan and is a requisite during fiestas. You can always find it in the menus of authentic Filipino restaurant or even in “turo-turo” type restaurant.

Estimated preparation and cooking time: 1 hour and 30 minutes

Kalderetang Kambing Ingredients:

• 1 kg Goat meat
• 1 can button mushroom, cut into halves
• 2 medium size onion, chopped
• 1/2 head garlic, chopped
• 1 can liver spread
• 1 cup tomato sauce
• 1 pkt. kaldereta mix
• 5-8 peppercorns, crushed
• 2 medium size green/red bell pepper, cut into 1” square
• 2 medium size potato, quartered
• 1 medium size carrots, cut same size as potato
• 1/4 c. soy sauce
• 1/4 c. vinegar
• 3 siling labuyo
• 3 bay leaf
• salt
• pepper

Kalderetang Kambing Cooking Instructions:

• Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes.
• Bring to boil for 15mins or until desired meat tenderness
• Drain marinate and stir fry meat until color changes to light brown, keep aside.
• In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.
• Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes.
• Add 3-4 cups of water, crushed pepper corns and bay leaf simmer for 30 minutes or until meat are tender.
• Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens.
• Add bell pepper, season with salt and cook for another 30 seconds,
• Serve hot with Rice.