Kalderetang Kambing

Lilian Lising Borromeo, historian, famed chef, and original San Nicolas cookie maker, shares an heirloom recipe of a Filipino favorite, the kaldereta.

Serves 4 to 6

2 kilo goat meat, marinated overnight
2 cups vinegar
1/2 cup chopped garlic, divided into 2 parts
salt and pepper to taste
2 white onions, sliced
1 cup chopped fresh tomatoes
1 cup tomato sauce
1/2 cup olive oil
1 cup red wine
1 piece bay leaf
2 red and green bell peppers, chopped
1 cup frozen peas
1/4 kilo liver, cooked and chopped
1/2 cup quezo de bola, grated
5 pieces bird’s eye chili (siling labuyo)

1  Saute 1/4 cup remaining chopped garlic, onions, fresh tomatoes, and tomato sauce in oil.

2  Add marinated goat meat and red wine then bring to a boil.

3  Continue cooking over low fire until tender.

4  Add the rest of the ingredients and season to taste. Serve hot.

Photography by Jun Pinzon | Interview & Styling by Angelo Comsti

• Loi Nov 14 2010 @ 11:23am Report Abuse

     

  The recipe just says "marinated goat" but it doesn't say what's in the marinade.
• rose Mar 26 2010 @ 06:14am Report Abuse

     

  gonna try this on my brothers b-day,, its their favorite..yummy :)
• joan Mar 25 2010 @ 09:13am Report Abuse

     

  my husband family loves kaldereta, i'll this recipe to surprise them