Lamb Kaldereta, Batangas Kaldereta Style
Black Angus Beef Kaldereta
Kalderetang Buntot ng Baka, Oxtail Kaldereta
Kalderetang Turkey Wings
Kalderetang Kambing, Traditional Kaldereta
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
I prepared today’s Batangas kaldereta recipe based on comments and feedbacks from a similar Kaldereta Batangas post a couple of years back. Thanks to our Batangueno readers who have shared their secret ingredients and cooking method of kaldereta, Batangas style. Secret ingredients not secret any more, Reno liver spread, Kraft cheddar cheese, Lea & Perrins Worcestershire sauce, Lady’s Choice sweet pickled relish and Lily's peanut butter. The truth is I have been using most of the mentioned ingredients except Worcestershire sauce and peanut butter on my previous kalderata recipes. A reader also suggested using Velveeta cheese an American type of processed cheese which I think it is a personal preference and not really generally used by the Batanguenos.
Batangas kaldereta in general do not use tomato sauce, that’s the reason why Batangas kaldereta is brown in color. Some of the feedbacks suggested using annatto or achiote for color or even use of banana ketchup and tomato paste, (I thought Batangas kaldereta donot use tomato sauce?). In reality caldereta or kalderata is cooked in a thousand ways which defends on available ingredients and personal preference or perhaps someone has a secret ingredients or cooking technique.
Here is the recipe of my Lamb Kaldereta, Batangas Kaldereta Style.
1 1/2 kilo lamb meat cut to serving pieces, alternately use goat meat
200 grams beef liver, boiled sliced, fried, mashed, 1 big can Reno Liver spread
2 pcs. medium sized red and green bell pepper, cut into thick strips
2-3 medium size potato, peeled, cut into small wedges
1 large carrot, peeled, cut into small wedges
1 cup pitted green olives
6 large size onion, chopped
1 head large size garlic, chopped
1/2 cup sweet pickled relish
2 cups grated cheddar cheese, or quickmelt cheese
1/8 cup Worcestershire sauce
1/4 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup fish sauce
1/4 cup vinegar
2-3 tbsp. margarine or butter
3-5 pcs. bay leaf
1 tbsp. peppercorns
1-3 tbsp. chili flakes
salt to taste
In a big bowl place the beef and mix in the Worcestershire sauce, soy sauce, vinegar and a dash of ground pepper, let marinate for at least 30 minutes. Keep aside. In a wok heat generous amount of cooking oil stir fry the meat until seared on all side in batches, keep aside. Using a big sauce pan melt the butter or margarine, sauté the garlic and onion until it become lump and translucent. Add in the mashed liver and stir fry for 1 to 2 minutes. Now add in the seared meat, fish sauce, bay leaf, chili flakes and pepper corns, stir cook for 3 to 5 minutes. Add in 2 to 3 cups of water bring to a boil and simmer for 30 to 45 minutes or until the meat are almost tender. Add more water as necessary if required. Add in potato, carrots, pickled relish, peanut butter and cook for another 3 to 5 minutes or until the potatoes are cooked and the sauce is reduced to an oily sauce. Reduce the heat at this time and continue to stir to avoid burning. During the final 3 minutes of cooking add in the olives and bell pepper. Correct saltines if required, serve with a lot of rice.