Day 15, Kaldereta (Filipino Stew in Tomato Sauce)

Festive kaldereta is originally made of the meaty bones of the goat, like the ribs, bones and what is left from the thighs.  This popular Filipino dish is commonly serve during parties, special occasions and other festivities.  If goat meat is not available, people often use beef cuts instead. Another variation of this is to use mutton (more expensive but a healthy alternative) pork or chicken. This is a Spanish inspired dish which came from the word ´caldera´means cauldron.

1     kg         goat meat, chopped in 2-inch cubes
4     tbs         potato flour or cornstarch
6     cloves   garlic, crushed, peeled and minced
1     pieces   white onions, chopped
2     cans      chopped tomatoes or you may use 6 pieces tomatoes, chopped
3     pieces   fresh sausage like salsicce or 1 piece chorizo, chopped
1/2  kg         potatoes, quartered
1/4  kg         carrots, cut into 1/2 inch mini carrots
2     pieces   red bell pepper, cut into strips
5     tbs        olive oil
1     small can tomato paste
1     pack     liver spread
4     tbs        soy sauce
1/2  cup       kalamata olives or green olives,(pitted)
salt and coarsely ground pepper, to taste
1     piece    long chili pepper, sliced in 2

Dredge the meat in potato flour.  Set aside and heat 2 tablespoon of oil in a pan.  Once the pan is hot, sear or brown the dredge meat before stewing.  Then place the goat meat in a pot.  Add enough water to just cover the meat.  Just when the water is about to boil, immediately reduce the heat and simmer slowly until the goat meat is tender.  Remove meat  from stock and set aside.  Put aside some stock for making the sauce.

In a pre-heated pot, pour in the rest of the oil.  Saute garlic, onions, and tomatoes.  Add the sausages, tomato paste, liver spread, soy sauce, reserved stock, potatoes and carrots.  Simmer for about 5-10 minutes.  Then add in the  meat pieces and bell pepper.  Continue cooking until the potatoes are done.  But make sure not to over cooked the carrots and bell pepper.  Season with salt and pepper according to taste.

Make sure to serve it hot.  Add the olives just before serving.  If you have no problem with spicy food, then you may add one or two pieces of bird´s eye chili.

KALDERETANG KAMBING