The drinking of alcohol is a popular practice in the leisure time of most cultures; such as Filipino culture. It is also held in regard as a key part of many religious ceremonies like fiestas and weddings. Drinking is always a part of Pinoy celebrations like birthdays, anniversaries, and others. The most popular way to strengthen friendship is also through drinking.
Drinking session is not complete without pulutan. Pulutan is the Filipino version of appetizers/hors d'oeuvre/pica-pica or finger foods. A pulutan can be as simple as peanuts and chicharon or as exotic as adobong sawa,pawikan or bayawak, kalderetang aso or pusa, and balut ala pobre (adobong balut).
When I read Ting’s blog announcing the topic for our Lasang Pinoy 6, adobong bayawak is the first pulutan recipe that came to my mind. My aunt is expert in cooking this and I know she will share her expertise with me. Unfortunately, I don’t know where to find and buy bayawak nowadays; it’s an endangered species here in the country. So, I called up my mom to ask for another pulutan dish. She told me that kalderetang kambing is the favorite pulutan of her brothers whenever they have drinking spree. She also gave me the recipe. Since I can buy goat’s meat here in Quezon City, I chose kaldererang kambing to be my entry for LP6.
1/2 k goat's meat
1 can (227 g) tomato sauce
1 can (85 g) liver spread
1 tbsp crushed garlic
1 onion, chopped
2 tbsp soy sauce
3 tbsp vinegar
1 1/2 cup water
3 siling labuyo
2 siling berde (pansigang)
1 laurel leaf
pepper to taste
1. In a pot, place goat's meat with ginger, 2 tbsp vinegar, and enough water to cover the meat. Bring to a boil and simmer for 3o minutes. Discard the water and ginger. This must be done to remove the pungent odor of the goat's meat.
2. Add soy sauce, vinegar, laurel leaf, pepper, siling labuyo and water to the meat. Boil and simmer for 2 hours or until meat is tender, replenishing water once in a while.
3. Mash liver spread in tomato sauce. Set aside.
4. In another pan, saute garlic and onions in margarine or butter. Add meat including the stock. Simmer for 10 minutes. Pour the tomato sauce with liver spread into the pan, add siling berde and simmer for 5 minutes.