Kalderetang Kambing

Kalderetang Kambing
Kalderetang Kambing. Kaldereta is one of the meat dishes everyone has come to love. You can always find it in the menus of authentic Pilipino restaurant or even in "turo-turo" type restaurant. On every celebrations, on ordinary occasions or get together party, kaldereta will most likely be on the table. There is the kalderetang baka, manok or even pork. But on this post it’s the favorite kalderetang kambing.

Yes it’s the same kambing that you see in your backyard back in the province. Fresh goat meat is available here in UAE they come from India. Goats are slaughtered here the meat is called Indian mutton, I don’t know why its called mutton when in fact its actually a goat meat, mutton is for lamb meat. Its available in all supermarket or in small neighborhood meat shops. I bought the Indian mutton for this recipe at Al Maya it’s a 24 hours grocery supermarket located near our flat building. Pilipino non pork food products are also available. I bought the kaldereta mix and tomato sauce on same grocery store.

The meat is not that pungent, it's from a year old goat so it doesn’t require the pressure cooker, just simmer it for approximately 30 minutes and its just tender so be careful not to over boil it.

Ingredients:

1 k. Indian mutton (Indian goat meat)
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 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
1/4 c. soy sauce
1/4 c. vinegar
3 siling labuyo
3 bay leaf
salt and pepper

Cooking procedure:

Marinate goat meat with vinegar, a dash of salt and pepper for 5 to 10 minutes. 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 to 3 minutes. Add soy sauce, tomato sauce and liver spread, stir cook for 3 to 5 minutes. Add 3 to 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.

See other kaldereta recipe:

Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka

15 comments:

maiylah said...

that looks delicious! my mom used to cook this when we still had goats in our farm. :)

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ut-man said...

Hi! maiylah, I grew up in the province, I could imagine your cravings. Thanks for the visit.

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Anonymous said...

Sarap din sa tupa nyan bosing. hehe

Naimas!

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Anonymous said...

nagugutom aco po!!! je je je!!!

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Anonymous said...

nagugutom aco po! JE JE JE!!!

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IslandLibrarian said...

Indeed, this is a great site. Oh I miss Filipino foods, esp. "kalderetang kambing". Anyway, I also cook "kalderetang tupa" today and taste good, hope you can try to cook it.

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Anonymous said...

nagimasen kabsat

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Donita said...

Nice recipes of Kambing.

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ut-man said...

Hai Donita, Terima kasih banyak, untuk kunjungan...

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Anonymous said...

Ay wen Manong naimas dayta.
Padasem agluto ti pinapaitan.
Malipatam ni katugangam.

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OMENG said...

omeng-ANG DARAP NAMAN NITONG RECIPE NA5TO SLURPPPPPPPPPPPPPPPPPPPPPP...........

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jhun ko said...

Im going to cook calderata and kilawin today from a wild goat here in NZ. sarapppppp.

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Robin said...

Good stuff..

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UT-Man said...

Hi Robin,
Thank you.

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Anonymous said...

talagang mamimimiss ang mga Pinoy delicacy pag nasa abroad pero walang makapipigil sa Pinoy na gumawa ng paraan makatikim ng ganitong mga putahe kahit nasa abroad na :)

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