Monday, January 30, 2006

Lasang Pinoy 6: Kalderetang Kambing


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.

Ingredients:
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

Procedure:

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.




10 comments:

eden said...

i miss eating kalderetang kambing,
this must be yummmmmmmmy :)

tnx for sharing!

ces said...

hi lani.
i haven't tried kambing yet! bu i like kaldereta..mom makes it so well it's always a special request during gatherings in our family..patikim?

drstel said...

lani this looks easier than the recipes i have here...will try this but i don't have kambing. lamb perhaps?
this must be fragrant and make you want to eat lots of rice!

a said...

Hi Lani,

How are you doing?

I apologize to you but I don't eat goat meat pero masarap ang pagkakaluto mo, picture palang ha! Bakit di ko subukan-may tira pa ba?

take care,

Tin

JMom said...

I heard there is a place here in NC where I can get goat's meat. As soon as I find it, subukan ko ang recipe mo. I love kambing! Plus, this will give me a chance to re-do my LP6 post with the authentic ingredient, goat!

ting-aling said...

Hi Lani, thanks for joining LP 6. indeed, when guys think of getting together, kambing always seems to be the first thing that goes into their minds.

Lani said...

Eden:
You're welcome!

Ces:
Sana nga dito ka, patitikimin kita. Mas maanghang mas masarap ang kaldereta.

Stel:
You're right, nakalimutan ko na naman ang diet ko, hehehe.

Tin:
Okay lang un. Lasang lamb ang kambing. But katulad nga ng sinabi ko dapat talagang pakuluan muna sa luya at vinegar para maalis iyong amoy (parang may panghi na amoy e). First time ko lang magluto nito, natatakot nga ako noong bumili ako ng goat's meat sa market kasi naaawa ako doon sa itsura noong kambing. And you know what, ang mahal pala ng goat's meat at lahat ng parts ng katawan niya nabibili including the laman loob. Grabe nga ang pila ng mamimili ng kambing, hehehe.

Mas masarap ang tira kaya naubos ko na, hehehe.

JMom:
My sis-in-law and bro-in-law are also in NC. Pero di yata sila kumakain ng goat's meat, hindi adventurous ang mga dila noon.

Try it masarap talaga.

Ting:
Ang sarap talagang sumali sa LP. You know what Ting, ang dami ko talagang natututunan sa inyong mga food bloggers, kaya kung mapapansin mo about food na lang lagi ang blog ko. Sarap kasing kumain e.

God bless all, mwahhhhhh...

watson said...

Speaking of drinking, I just dropped by to answer your question about the strawberry wine. Lasang tuba raw sya! Matamis at mapakla pag di malamig, pero masarap sya pang malamig :-)

Gusto ko luto ng kambing, yung igado. Sarap!

sha said...

lani
nabasa ko na post mo
kaya lang wala time mag comment may guest pa ko dito

ito ang last ko pulutan sa france
hati hati kami sa gastos

this i need to learn how to cook kaldretang kambing

we can get goats meat here in Athens

joey said...

Yummy! I do like kalderetang kambing a lot...but don't know how to prepare it (well, now I do), nor were to buy goat meat here (although I am sure it shouldn't be too hard to fine)...great post!