Kalderetang Kambing

LP42: Kalderetang Kambing

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Minsan talaga ay hindi ko maiwasan ang cravings para sa masarap, malinamnam at creamy kaldereta. Ano pa kaya kung kambing? Katulad ng lamb, masarap at walang anggo ang lasa ng kambing dito sa New Zealand kaya’t nagustuhan din ni A at ng anak ko. Marahil ay nasa uri ng damong kinakain?

At kahit nabukasan na… oh anong sarap pa din! Sa pangalawa o pangatlong araw, pakuluang muli, iyong tipong humihiwalay ang laman sa buto. YUM! And resulta ay makikita sa mga larawang sumusunod.

Goat meat, bite-size pieces
1 clove garlic, crushed
2 onions, chopped
3 large tomatoes, chopped
Potatoes, cubed
1 red pepper, sliced into thin strips
1 small can of tomato paste
1 cup of liver pate, mashed (liver spread or fresh livers)
3 to 5 tbsp of grated cheese
1 cup vinegar
About 10 peppercorns
2 pices bay leaves
(Chili as some like it hot)

Marinate goat meat with salt, pepper and vinegar for at least an hour. Transfer to a casserole, add about 2 cups of water and bring to boil. Lower heat and simmer until meat is tender. Transfer drained goat meat to a platter and set aside remaining broth.

Heat oil and fry garlic until aromatic. Add goat meat and stir-fry until browned. Add onions and tomatoes and saute until tomatoes are mashed. Pour in tomato paste and reserve broth and bring to boil. Add potatoes, bay leaves and half of the bell pepper strips and simmer until potatoes are done. Add liver pate, cheese and the rest of the bell pepper strips; season to taste and cook for another couple of minutes until the sauce is creamy. Serve with plain rice.

The next day, simmer left-overs until the meat falls off the bone. YUM!

Para sa Litratong Pinoy na may temang Kahel o Orange. Ang aking Kalderetang Kambing!
Litratong Pinoy
Sa kabilang blog ko naman ay mga kahel na bulaklak.
orange wildflowers

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

11 thoughts on “LP42: Kalderetang Kambing

  1. Yung anggo ng kambing sa atin, OK lang naman sa akin. Pero A & the kiddo, I don’t think they would like it. YUng kambing ng NZ (including lamb) ay ewan ko ba pero wala nun kaya gusto nila :-)

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