FTF #77: Chevon Caldereta

 

While everyone else prepared something sweet, like    Valentine’s  celebration as their entry,  mine is different.  I cooked something hot, goat caldereta or Chevon Caldereta in English for heart’s day celebration. I actually always prepare something special every weekend. It is  hard to find this meat so when I went to Suki Market to buy fresh seafood, I bought one kilo of goat meat. My two daughters love kaldereta because it tastes special to them. Goat meat is lean and low in fat and that makes them love the kaldereta even more. Cooking Kaldereta takes a lot of time and procedures. It needs slow and tender cooking. Here’s how to cook.

Ingredients: 1 kilo goat’s meat (kaldereta cut) pinch of salt & pepper, 1 cup vinegar, minced garlic, ½ cup butter or margarine, 1 small head of garlic, 3 onions (minced), 5 tablespoons tomato paste, 4 pieces hot chili pepper (minced), 8 cups stock, 1 can liver spread, 2 red bell pepper, 1 cup grated cheese, 2 medium potato (cube)

Procedure:

Preparation before cooking is needed for goat meat unlike beef or pork. You need to boil the meat once with ginger and a little vinegar to take away the certain smell of meat. After boiling, take the meat and marinate in salt & pepper and garlic in a bowl for 2- 4 hours.

In a pan, sauté garlic, onion, and meat. Add tomato paste, stir. Add in hot chili pepper and stock. Bring to boil in a slow heat until tender. Add more cup of stock or water until it is cooked. Add the liver spread, bell peppers, pickles and grated cheese.

 

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