- 1/2 kilo goat meat, cut into bite size pieces
- 3 tablespoons vegetable oil
- 2 pieces dahon ng laurel (bay leaves)
- 2 cups gata (coconut milk)
- 1 tablespoon garlic, minced
- 1 cup water
- 1 teaspoon whole peppercorns
- 1 onion, quartered
- 1 thumb-size ginger, chopped
- 1/4 cup soy sauce
- 1/4 cup vinegar
- Salt and sugar to taste
- Chili flakes
- 2 pieces green and red bell peppers, sliced
- 1 1/2 tablespoons bagoong guisado (sautéed shrimp paste)
- In a pot, boil goat meat with adequate amount of water. Add salt, ginger and onion and boil until the meat is tender. Boiling it with salt, ginger and onion lessens the smell of the meat. Use a fork to pierce the boiled chevon. If it’s tender enough, turn off the heat and drain it. Set aside.
- Start sautéing. In a pan, pour oil and add the minced garlic. Once golden brown, add shrimp paste, bay leaves, and peppercorns. Mix.
- Once done, add the boiled goat meat. Fry it until it becomes golden brown in color before adding the green and red bell peppers. Simmer it for 10 minutes before adding ¼ cup soy sauce and 1 cup water. Pour ¼ cup vinegar before simmering it again for 5 minutes.
- When done, pour 2 cups of coconut milk. If you prefer a little kick of spicy flavor, sprinkle chili flakes. Mix thoroughly and let the goat meat absorbs the sauce.
- Before serving, taste the sauce. Add salt and sugar according to your taste. Best serve warm with a steaming plate of rice.
Source: Philippine Cuisine
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