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
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
- 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.
