Kalderetang Kambing (Goat Stew) By OSPC
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
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.
Source: http://www.overseaspinoycooking.net/2010/06/kalderetang-kambing-traditional.html?m=1
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
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.
Source: http://www.overseaspinoycooking.net/2010/06/kalderetang-kambing-traditional.html?m=1
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