Kaldereta is one of the meat dishes everyone has come to love. You can always find it in the menus of authentic Pilipino restaurant or even in "turo-turo" type restaurant. On every celebrations, on ordinary occasions or get together party kaldereta will most likely be on the table. There is the kalderetang baka, manok or even pork and the most favorite amongst all is the kalderetang kambing.
Yes it’s the same kambing that you see in the provinces and barrios of the Philippines. Fresh young goat meat is preferable. The meat is not that pungent, usually from a year old goat so it doesn’t require the pressure cooker, just simmer it for approximately 30 minutes and its just tender so be careful not to over boil it.
1 k. goat meat
2 medium size green/red bell pepper, cut into 1” square
2 medium size potato, quartered
1 medium size carrots, cut same size as potato
1 can button mushroom, cut into halves
2 medium size onion, chopped
1/2 head garlic, chopped
1 can liver spread
1 cup tomato sauce
1 pkt. kaldereta mix
5-8 peppercorns, crushed
1/4 c. soy sauce
1/4 c. vinegar
3 siling labuyo or hot chili peppers
3 bay leaf
salt and pepper
Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes. Drain marinate and stir fry meat until color changes to light brown, keep aside. In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes. Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes. Add 3-4 cups of water, crushed pepper corns and bay leaf simmer for 30 minutes or until meat are tender. Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens. Add bell pepper, season with salt and cook for another 30 seconds, serve hot.