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| Kalderetang Kambing (Goad Kaldereta) |
- 1 kg. of goats meat
- 1/2 bottle of green olives
- 1/2 can of green peas
- 2 cans of liver spread
- 1 can of tomato sauce
- salt and pepper to taste
- 1/2 cup of bread crumbs
- 1 tbsp. of Worcestershire sauce
- 1 tbsp. of Tabasco sauce
- 2 tbsp. of olive oil
- 2 tbsp. of Achuete coloring
- 1 bay leaf
- 4 potatoes cut in cubes
- 1 carrot medium sized but in cubes
- 2 sweet red pepper
- half tsp. of minced garlic
Kalderetang Kambing Cooking procedure:
1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.
2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.
3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.
4. Add the remaining ingredients and serve after simmering for five minutes.
Can serve up to 10 persons.
