Kalderetang Turkey Wings

Kalderetang Turkey Wings
Kalderetang Turkey Wings is another innovative dish that I have been planning to cook for sometime. I always though that turkey meat is also excellent as kaldereta especially the wings. The turkey wing has all the characteristic or a good kaldereta meat, the firm texture of the turkey meat and skin are ideal for kaldereta. I though that I could cook the turkey wings with bone in but I could not cut the bones, they are definitely hard. In the end I have to debone the huge turkey wings. I also have difficulty cutting the turkey meats, I needed a larger knife to effectively cut it into pieces. Cooking time is definitely longer than the usual chicken meat. After simmering for almost an hour the meats are still chewy, should you wish your kadereta meat to be really tender you have to simmer it a bit longer. Here is the recipe of my Kalderetang Turkey Wings try it.

Ingredients:

1 kilo turkey wings,deboned, cut to serving pieces
2 pcs. chorizo, sliced
1 small can liver spread
1/2 cup grated cheese
1 medium size potato, quartered
1 large size carrot, cut into wedges
2 medium size bell pepper, cut into wedges
1/2 cup green olives
1/2 head garlic, chopped
2 medium size onion, chopped
2 tbsp. tomato paste (or 1 cup tomato sauce)
2-3 chili, sliced
1/4 cup white vinegar
1/4 cup fish sauce
1 tsp. peppercorns, crushed
1 tbsp. chili flakes (optional)
2-3 pieces bay leaf
1 tsp. sugar
salt and pepper
cooking oil

Kalderetang Turkey Wings - cooking Procedure

Cooking procedure:

Place the turkey 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 chorizo and stir cook for a minute. Add in the turkey 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, crushed peppercorns, chili flakes 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, chili, green olives and sugar, cook for another 5 to 10 minutes or until vegetable are cooked and sauce thickens. Add bell pepper and grated cheese, season with salt to taste and cook for another minute. Serve hot with a lot of rice.

See other kaldereta recipe:
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing

2 comments:

Nathan said...

I would probably make this but with turkey legs, I also make a tomato based stew using turkey meat (I use the legs and tell the butcher to cut it into large rounds like if it was "oxtail" here's the link if interested:

http://nathanscomida.blogspot.com/2009/05/piernas-de-pavo-entomatadas-turkey-legs.html

I'll have to try the Kaldereta sometime, sounds real tasty :)

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ut-man said...

Hi Nathan,
It was my first time to cook turkey but it turned out great, thanks for the visit.

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