kalderetang kambing ( Goat meat stew in tomato sauce) is a well known filipino food recipe in Philippines, compare with kalderetang baka it is consider much special because meat goat (chevon) is not usually available in local market compare to beef and it is much expensive, Filipino usually cooked goat meat as adobong tuyo or kaldereta , for goat head and feet our recipe is call up and down, and for innards is pinapaitan. Kalderetang kambing recipe is a popular food for special occasion such as birthday or town fiesta and it was an all time favorite for pulutan or appetizer during drinking session. While goat meat is known for unusual taste for being gamey (maanta) my procedure to remove the unusual taste is to boil the meat with ginger, drain right away and rinse the meat. Anyway if you want to taste an awesome filipino recipes, just try my kalderetang kambing recipe and follow my step by step procedure.
Ingredient for Cooking:
Kalderetang Kambing Procedure for Cooking:
In a pot sautee garlic, onion, and goat meat. Add 2-3 tbsp of patis and simmer for 5-8 minute. Add 4 cups of water and cover, let the broth boil and simmer until goat meat tenders, add another cup of water if necessary. Don't let the broth to dry up to avoid meat from burning, add potato and carrots to boil and tenderize, pour in ground peppercorn, caldereta sauce seasoning to simmer for 5-8 minute while constantly mixing to avoid sauce from burning. Lastly add coconut cream, vienna sausage and let the sauce decrease into half in volume, add redbell pepper, salt to taste, vetsin and lastly add siling labuyo, reno liver spread until sauce thickens. Served flavourful newly cooked kalderetang kambing recipe with hot steamy rice.
Ingredient for Cooking:
- 1 kg of boiled goat meat
- 2-3 tbsp cooking oil
- 3-5 tbsp minced garlic
- 1 whole red onion, slice
- 1 pack del monte caldereta sauce
- 1 can Phillips vienna sausage, slice
- 3 potatoes, quartered
- 1 carrots, cut
- 1/2 tbsp ground peppercorn
- 1 redbell pepper
- 1/4 box cheddar cheeze
- 1 cup coconut cream (kakang gata)
- 1 can reno liver spread
- 2-3 tbsp patis
- salt to taste
- vetsin
- 2-4 cups of water
- 2-3 siling labuyo, sliced
Kalderetang Kambing Procedure for Cooking:
In a pot sautee garlic, onion, and goat meat. Add 2-3 tbsp of patis and simmer for 5-8 minute. Add 4 cups of water and cover, let the broth boil and simmer until goat meat tenders, add another cup of water if necessary. Don't let the broth to dry up to avoid meat from burning, add potato and carrots to boil and tenderize, pour in ground peppercorn, caldereta sauce seasoning to simmer for 5-8 minute while constantly mixing to avoid sauce from burning. Lastly add coconut cream, vienna sausage and let the sauce decrease into half in volume, add redbell pepper, salt to taste, vetsin and lastly add siling labuyo, reno liver spread until sauce thickens. Served flavourful newly cooked kalderetang kambing recipe with hot steamy rice.
