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Festive kaldereta is originally made of the meaty bones of the goat, like the ribs, bones and what is left from the thighs.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

Day 3, Beef & Cabbage

Another work day tomorrow, and this afternoon we had a visit from our german friends.  They had a shoot with hubby and then we had a simple dinner together.  What I did this afternoon for dinner was to make a dish out of the stocks we have in the fridge and the cupboard.

The menu that I served tonight was a soup made from lentils and white beans blitz together and then I added some chopped up pak choi. As for the main dish, it was grounded beef and wok vegetables served with steamed rice.
Here is the recipe for what I had prepared for Sunday dinner.

Soup

1  pack  cooked lentils
1  can    white beans
1/4  kg   pak choi, chopped
1  tbs     chicken powder
Salt and pepper to taste

Boil water and add the chicken powder.  Then add the lentils and white beans.  Let it simmer for a few minutes and then blitz it.  Add the salt and pepper according to taste.  Add the pak choi last and simmer til the pak choi is cooked.  Serve while its hot.

Beef with chili and lemon

2   tbs        oil
6   cloves  garlic, minced
1   pc        big red onion, minced
1   kg        grounded meat
4   tbs        lemon juice
2   tbs       ground dry chili
2   tbs        chili powder (or according to taste)
1   tbs        chili garlic in oil

BEEF AND CABBAGE

Salt to taste
Chopped  green onions for garnishing

Saute garlic and red onions in a hot wok with oil.  Then add the grounded meat after, continue to stir and cook til the meat is cooked.  Then add the dry ingredients and the lemon juice.  Mix well and continue cooking until the flavours get absorbs in the meat.  Serve with steamed rice and a side veggies.

Cabbage & sweets stir fry

1   tbs    oil
2   small   onions, sliced
1   head    cabbage, sliced
1   pc        sweets, peeled and sliced into strips
salt and pepper to taste

Heat the wok and add the oil.  Then stir in the chopped onions, after a few minutes add the sliced sweets.  Cook for a few minutes and then add the cabbage.  Mix well and add the salt and pepper.
Cover and let it simmer for a minutes or until it is done.  Serve with the rice and grounded beef.