Kalderetang Kambing, Traditional Kaldereta

Kalderetang Kambing, Traditional Kaldereta
Kalderetang Kambing, Pinoys are now used to kadereta cooked with kaldereta mixes and a lot of cheese. Some version are also cooked with sugar and peanut butter added. Today I would like to share a kaldereta recipe which does not use cheese and cooked with the traditional tomato sauce.

Traditional Kaldereta

Except for the use of green olives this kaldereta version is cooked near to the traditional country side cooking method. Goat meats are stewed with just tomato sauce and some pineapple juice from canned slices of pineapple. The green olives is an option you may use pickled cucumber if its not available.

Kalderetang Kambing

For added color a lot of red and green bell pepper , carrots and potatoes are also added. Here is the recipe.


1 kilo goat meat, cut to serving pieces bone in
1 small can liver spread
1 medium size potato, quartered
1 large size carrot, cut into wedges
2 medium size red and green bell pepper, cut into wedges
1 small can sliced pineapple, cut to pieces reserve juice
1/2 cup green olives (optional)
1/2 head garlic, chopped
1 large size onion, chopped
2 tbsp. tomato paste (or 1 cup tomato sauce)
1/4 cup fish sauce
2-3 red hot chili, sliced
1/4 cup white vinegar
1 tsp. peppercorns, crushed
2-3 pieces bay leaf
salt and pepper
cooking oil

Kalderetang Kambing - Cooking Procedure

Cooking procedure:

Place the goat meat in a big bowl, mixed in vinegar and add 1 tbsp. salt and few dashes pepper, let marinate for at least 5 to 10 minutes. Drain marinade, in a frying pan stir fry meat in batches until all side are seared, keep aside. In a sauce pan sauté garlic and onion, add the goat meat and stir cook for 2 to 3 minutes. Add in the fish sauce, tomato sauce and liver spread, continue to stir cook for 3 to 5 minutes. Add 3 to 4 cups of water, reserved pineapple juice, crushed pepper corns and bay leaf simmer for 1/2 to 1 hour or until the meat are tender, add more water as necessary. Add in the potato, carrot, red chili and green olives, cook for another 5 to 10 minutes or until vegetable are cooked and sauce thickens. Add bell pepper and pineapple, season with salt to taste and cook for another minute. Serve hot with a lot of rice


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