Sinampalukang Kambing Recipe (Up and Down)

Sinampalukang kambing or Up and Down is comparable with sinampalukang manok recipe  and one  favorite pulutan during drinking gathering. For some people this recipe might look like so unusual because it is cook with exotic ingredient like goat foot and head but when it comes to taste it can be consider ne of the best for pulutan. The sour taste of the broth really compliments the bitter taste of beer. There is a place in Visayas avenue in Quezon city where they offer as a specialty menu is goat recipe, they have lots of different goat meat menu such as kalderetang kambing, adobong tuyo na kambing, kinilaw or kapukan na kambing of course sinampalukang kambing or commonly known as Up and Down. If you want to try this delicious Filipino recipes just follow my step by step procedure.

Sinampalukang Kambing Ingredient

  • Goat head and feet (cut into 2) , clean thoroughly (don't cut goat head)
  • 1/2 kg Goat meat (optional)
  • 3 tbsp cooking oil
  • 5 tbsp minced garlic
  • 1 medium size onion
  • 100-150 gram ginger, peeled and cut into strips
  • 3 tbsp patis
  • vestin
  • Kamias 15-20 pcs
  • Use tamarind powder if Kamias or tamarind is not available
  • Vetsin
  • salt to taste
  • 1 tbsp ground peppercorn
  • 2 pcs siling berdeng haba
  • Spring onion, slice
Sinampalukang Kambing Procedure of Cooking

  • In a big casserole bring to boil goat meat,  head and foot with a water just to cover the meat for 5 minute.
  • Drain water and set aside meat
  • In a big pan, sautee garlic, onion, and ginger
  • Add goat meat, head and feet, include patis and simmer for 5 minute (simmer for 10 minute if kamias is not available)
  • Add kamias (if available) and simmer for another 10 minute or until camias start to soften
  • Add 1 liter of water and bring to boil for 20-30 minute
  • Add Tamarind powder if kamias is not available
  • Add ground peppercorn, salt to taste, vetsin and siling haba and cook for another 1-2 minute.
Served sinampalukang kambing recipe while the broth is still hot...Enjoy

4 comments

Jok July 22, 2011 at 12:19 PM

Magluluto ako nito bukas pero tanong ko lang kung pano pineprepara yung ulo ng kambing. May nabibili dito na nasunog at nabalatan na. Ilalagay ko na lang ba ng buo yun sa kaserola tapos kusang lalabas yung laman nya or bibyakin ko na muna? itong recipe na ito ulo at paa lang diba? wala ng goat's leg? salamat!

Jok July 22, 2011 at 12:21 PM

sayo yung pinaka kumpletong recipe na nakita ko pero tanong ko lang kung pano papakuluan yung ulo. may nabibili dito na sunog at nabalatan na. ilalagay ko na lang ba ng buo yon o bibiyakin ko pa? tapos yung paa ba hahatiin ko lang sa gitna ng daliri? yung recipe mo pala wala ding goat's leg. medyo malaman na ba sya kahit wala yon? salamat! sana makasagot ka kagad kasi lulutuin ko bukas to eh.

Daisy Garcia July 22, 2011 at 1:12 PM

@JokLagay mo ng buo ang ulo at maluluto din yan, ang bilhin mo ay sariwa ng di maango, wag muna biyakin gitna ng daliri. para sure ka na mabawasan ang ango pakukuan mu muna sa luya for 5-10 minute then tapon mo ang pinagkuluan at igisa mo sa madaming luya.Thank you...

Zonia Cruz December 3, 2012 at 3:21 PM

Thanks for sharing your ingredients! they are amazing and this one is really a hit from your blog, I discovered and appreciated much more recipe.

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