Goat Recipes: Kalderateng Kambing

                                   Kalderateng Kambing

Ingredients:
1 kilo goat meat (cut into 2-inch cubes) – lamb or duck meat can be subtituted
¼ cup and 2 tbsp. Sherry
½ cup olive oil
1 tsp. Crushed garlic
1 cup or 1 can whole, peeled, seeded and chopped tomatoes
½ cup tomato sauce
½ tsp. Hot chili sauce
½ tsp. Black pepper or ¼ tsp. Chopped chili
1 tsp. Salt
1 cup water or beef broth
¼ cup liver spread
¼ cup canned pimientos or about ½ pimiento, juliened
¼ cup whole olives
2 tbsp. Grated Edam or cheddar cheese

Cooking Procedures:
* Marinate meat in ¼ cup sherry for at least 1 hour
* In a heavy frying pan over medium fire, heat ¼ cup of the oil until slightly smokey., then brown meat slightly.
* Remove from pan and set aside. In a thick, medium pot with lid over low fire, heat the rest of the olive oil. Saute garlic until light brown.
* Add tomatoes and simmer for 5 minutes then add tomato sauce and simmer another 5 minutes. Stir mixture every 2-3 minutes to prevent burning.
* Add meat to tomato mixture and simmer for 5 minutes. Add water or broth and simmer another 10 minutes.
* Add liver spread, pimiento, olive s and cheese and simmer until meat is tender. If the mixture is too thick, add more broth or water. ( the time required to tenderize the meat depends a lot on the quality of the meat , so watch out that the liquid does not dry up.)
* Season with hot sauce and salt to taste. Add remaining 2 tbsp sherry and simmer for 1 minute. Adjust seasonings to taste. Serves 6-8 persons.

Goat Recipes: Sinanglaw (Goat Spareribs with Eggplant and Okra)

                                 Sinanglaw (Goat Spareribs with Eggplant and Okra)

Ingredients:
6 cups rice washing
1 tablespoon sliced ginger
1/3 kilo goat’s spareribs
1 tablespoon salt
4 pieces okra, sliced
3 cups eggplant sliced
2 cups Sitaw tops

Cooking Procedures:
Boil rice washing with ginger. Add spareribs and season with salt. Cook until meat is soft.
Add okra and eggplant and cook 2 minutes. Put in sitaw tops and let boil for another 5 minutes. Serve hot.

Goat Recipes : Goat Meat Stew – Caldereta de Cabrito

                                   Goat Meat Stew – Caldereta de Cabrito

Ingredients:
1 Kilo goat meat
1 bottle red wine
2 tablespoons olive oil
1/2 teaspoon chopped garlic
1 big onion, sliced
1/3 cup tomato paste
3/4 cup brine of green olives
1/2 cup tomato, boiled, peeled , seeded and chopped finely
dash of parika picante
1 tablespoon grated Edam cheese
1 tablespoon breadcrumbs
10 green olives
2 lightly roasted green and red bell peppers, sliced
salt and pepper to taste
2 tablespoons brandy
1 tablespoon sherry

Cooking Procedures:
* Marinate the goat meat in red wine for half a day.
* Boil the meat in water until tender. Reserve the stock.
* In olive oil, saute in garlic and onion. Brown the meat. Add the tomato paste, olive brine and tomato. Simmer until meat is tender. Season with paprika. If the sauce reduces, add goat stock and wine.
* Thicken sauce with cheese and bread crumbs. Add olives and peppers. Season with salt and pepper. Add brandy and sherry and continue to simmer until cooked.