Kaldereta is originally a goat stew made with tomatoes, potatoes, spices, liver, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines. Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines.
1 kilo beef, cut into chunks
1 big can (350g) liver spread
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil
In a stock pot or sauce pan, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt to taste.
Add the cheese and olives (optional) and continue to simmer until the sauce thickens.
Tip: Goat’s meat can also be used to make caldereta. Just be sure to marinate the goat’s meat in vinegar, garlic, salt and pepper for at least 15-20 minutes. For a very flavorful and delicious kalderetang baka, use beef stock instead of water. Add one bottle of San Miguel Beer Pale Pilsen together with the beef and simmer until beef is tender.
Sizzling sisig A Filipino dish Originated from Pampanga a province located at the northern part of the Philippines. The dish made from parts of Pork” pig”head and liver, usually seasoned with calamansi and chili peppers.
250 grams pig ears (estimate)
400 grams pigs face (estimate)
220 grams pork liver (estimate)
3 tablespoon soy sauce
3 pieces bay leaf
1/2 teaspoon msg
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon ground black pepper
1 whole big white onion, finely chopped
2 tablespoon knorr seasonings
5 piece calamansi
3 pieces green chili finger(chopped)
1/4 cup butter (or margarine)
Put-in pork parts in a pan, then add soy sauce, garlic, half of msg and bring to a boil, simmer for 30-45 minutes or until pork parts are tender.
Remove the pork from the pot then let it cool.
Chop the pig ears and pork belly into fine pieces
Put-in the salt, last half of msg, knorr seasonings, onion, green chili finger, calamansi extract mix well the ingredients.
In a pan, melt the butter then add the mixture. Stir fry for about 3-5 minutes.