KALDERETANG
KAMBING
PREP TIME
15 mins
COOK TIME
2 hours
TOTAL TIME
2 hours 15 mins
Yield: 4 to 6 Servings
INGREDIENTS
- 2 pounds goat meat, cut into serving portions
- 2 cups vinegar
- 1 tablespoon salt
- water
- 2 cups pineapple juice
- ¼ cup oil
- 2 medium potatoes, peeled and quarted
- 1 large carrot, peeled and cut into cubes
- ½ red bell pepper, seeded, cored and cubed
- ½ green bell pepper, seeded, cored and cubed
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 to 3 Thai chili peppers, stemmed and minced
- 2 cups tomato sauce
- ½ cup liver spread
- 4 to 5 pieces sweet gerkins pickles
- ¼ cup Spanish olives
- salt and pepper to taste
INSTRUCTIONS
- In a large bowl, combine
goat meat, vinegar and 1 tablespoon salt. Marinate in the refrigerator for
about 1 hour. Rinse meat and drain well.
- In a pot over medium heat,
bring to a boil enough water to cover meat. Add goat meat and boil for
about 7 to 10 minutes or until scum begins to rise. In a colander, drain
goat meat and rinse well. Rinse pot.
- In the clean pot, combine
goat meat, pineapple juice, 4 cups of water and 1 tablespoon salt. Bring
to a boil, skimming scum that floats on top. Lower heat, cover and simmer
for about 1-1/2 to 2 hours or until meat is tender but not falling apart.
Using a colander, drain meat and reserve about 4 cups of the liquid.
- In a wide pan over medium
heat, heat oil. Add potatoes and cook until lightly browned. Remove from
pan and drain on paper towels. Add carrots and cook until lightly browned.
Remove from pan and drain on paper towels. Add bell peppers and cook for
about 30 seconds. Remove from pan and drain on paper towels.
- Remove oil from pan except
about 2 tablespoons. Add onions, garlic and chili peppers. Cook, stirring
regularly, until limp and aromatic. Add goat meat and cook, stirring
occasionally, until lightly browned.
- Add tomato sauce and the 4
cups reserved broth. Bring to a boil. Lower heat, cover and continue to
cook for about 30 to 40 minutes or until meat is fork-tender and sauce is
reduced
- In a bowl, combine liver spread
and about ½ cup broth from the pan. Stir until smooth and add to pan. Stir
until well-dispersed.
- Add pickles and olives.
Add potatoes and carrots and cook for about 3 to 5 minutes or until
tender. Add bell peppers and continue to cook for about 1 to 2 minutes or
until tender yet crisp. Season with salt and pepper to taste. Serve hot.
source
www.kawalingpinoy.com
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