Spicy Kalderetang Kambing (Goat Meat)

published by nobert soloria bermosa on Dec 24, 2008

Try one of the most popular dishes in the Philippines.

Goats are widely raised in the Philippines and in almost all parts of the earth, and one of the most popular Filipino dishes where cuts of goat meat is use is kaldereta. Several meats can be used in cooking kaldereta, these include chicken and duck but pork, beef and goat are the three more popular cuts of meat used. Goat meat is my personal favorite because it has lesser cholesterol and it’s tastier than the other meats. I also like to use duck in cooking kaldereta.

Ingredients

  • 1 kg goat meat, cut into medium-sized pieces
  • 1 medium-sized ginger, peeled and cut into strips (optional – if you don’t like the taste of ginger)
  • 3 medium-sized onions, chopped
  • 3 medium-sized cloves of garlic, peeled and minced
  • Soy sauce to taste
  • 750 g Tomato sauce/paste
  • 1 big can of Liver Spread
  • 1 glass of coconut cream (kakang gata)
  • 6 pieces bell pepper, 3 red and 3 green, seeds removed and cut into squares
  • 6 medium-sized potato, peeled, cut into pieces and deep-fried
  • 2 medium-sized carrots, peeled and cut into pieces
  • Black pepper
  • 6 laurel leaves
  • chili powder or fresh and chopped chili pepper locally called siling labuyo

Procedure

  • In a pot or wok, sauté ginger, garlic and onion (in this particular order)
  • Add the goat meat, laurel leaf and msg (optional) for meat to tender faster
  • Cook until all water evaporated and meat turned slightly brown mixing occasionally
  • Add soy sauce, at this point, the meat will absorb the sauce well making it taste better
  • After a few minutes, pour coconut cream and simmer for 20 minutes mixing occasionally to prevent the meat from sticking at the bottom of the pot
  • Pour tomato sauce and add the liver spread and let boil
  • Add black pepper and chili powder or chili pepper (siling labuyo)
  • Mix the carrots, pre-cooked potato and bell pepper
  • It’s cooked when all the liquid had evaporated

This recipe makes 12 servings and best serve with rice. It’s also a good appetizer for drinking spree.

For more recipes by the same author see:

My Main Course Recipes:

Pininyahang Manok (Chicken with Pineapple)

Chicken: A Miracle Food

Chicken (Wings) Curry with Vegetables

My Dessert Recipe: Fruit Macaroni Dessert

My Salad Recipe: Chicken Potato Salad

My Soup Recipe: Tomato Eggflower Soup


13 Responses so far | Have Your Say!

  1. # 1 by Unofre Pili
    December 24th, 2008 at 4:23 am #

    This is very compatible with beer. One serving pls…Thanks.

  2. # 2 by clay hurtubise
    December 24th, 2008 at 5:53 am #

    Not my cup of tea, but my brother loves it!
    Had goat head (eyeballs and such) while in Nepal.
    Thanks,
    Clay

  3. # 3 by Mark Gordon Brown
    December 24th, 2008 at 9:36 am #

    Sounds good, goats are often eaten here in Canada too, but are not sold in regular grocery stores or restaurants. I love spicy food, my wife is a bit more tame though, and would prefer the pork and pineapple!

  4. # 4 by The Quail
    December 24th, 2008 at 9:58 am #

    Interesting concepts

  5. # 5 by Blue Buttefly
    December 24th, 2008 at 4:56 pm #

    Oh no, I’ll get drunk once in a blue moon with calderrreta!

  6. # 6 by Johaubannah
    December 24th, 2008 at 5:15 pm #

    Wow cool. I like this because this is my husband’s favorite. How about the KILAWIN KAMBING? Do you have recipe of that? Thanks for sharing.

  7. # 7 by Moses Ingram
    December 24th, 2008 at 6:43 pm #

    This sounds good to me. I may have eaten goat when I was a child, I know some of my frieds did. I know that some people in Newfoundland still eat Goat, Great article.

  8. # 8 by Marli Diz
    December 24th, 2008 at 6:49 pm #

    Hmmm…masarap!
    Gusto ko to..NOw i know what ingredients to cook/make!
    Kasi i want to learn how to cook Tagalog foods!
    Tell me more.

    I can make mexican dishes such as Beria, Jaive, & you know my fave!
    Shrimp/seafoods cocktail: Seviche.
    ANd cambodian, vietnamese:PHO’; italian: pastas, lasagna,…& a lil’ bit of Thai.

    I need to learn my own kind!

  9. # 9 by eddiego65
    December 25th, 2008 at 12:41 am #

    Very tasty dish!

  10. # 10 by Juancav
    December 25th, 2008 at 10:34 am #

    My tummy is growing up with your recipe.

  11. # 11 by James DeVere
    December 25th, 2008 at 9:39 pm #

    We export goat meat to Asia, but not liked here in Australia. There is a traditional recipe for it at a Nepalese restaurant which I tried – I liked it!

    As a cook I will cook it soon – have to keep an open palate! j

  12. # 12 by PR Mace
    December 27th, 2008 at 6:13 pm #

    I am not sure I can buy goats meat here in Florida. It sounds good. I would love to taste it.

  13. # 13 by Tangled Noodle
    January 23rd, 2009 at 8:09 am #

    Kalderetang Kambing is my dad’s specialty so I’ve never tried making it myself (he won’t reveal his secret recipe). This would be a great start for me!

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