“Caldereta” or “Kaldereta” was derived from the Ilocano word “Kalding”, which literally means goat, and Spanish word “caldera”, which means cauldron or large metal pot. “Caldereta” or “Kaldereta”, in a more definitive term, is a stewed “goat meat” in tomato sauce and spices using a cauldron or large metal pot. There is a popular idea that “Caldereta” or “Kaldereta” was derived from the Spanish word “caldera” alone.
Though the dish origin was Spanish, our collective ancestors have modified it to suit the Filipino palates. It’s the Ilocanos who are fond of cooking goat meat. Sure they know what are the best methods of preparing goat meat. Dishes like kaldereta, papaitan, kalawin, adobo nga kalding, inalseman (cook in sour soup), and many other delicious goat dishes originate from them. Goat dishes are popular among the Ilocanos, commonly served on special occasions like town fiestas and birthday parties. It is also good when served as appetizer and finger food (pulutan, food the goes well when drinking beer or liquor).
Variations of this dish is with beef, chicken and or pork. Beef kaldereta is a common dish in the Philippines made with stewing cuts of beef simmered until tender. Another is with chicken or pork because of the price and availability.
Ingredients
- 2 lbs goat meat; cut in serving pieces
- 3 cloves garlic; minced
- 1 medium onion; chopped
- 1 potato; quartered
- 1 carrot; cut in slices
- 1 can pineapple (8 oz)
- 1 can tomato sauce (8 oz)
- 1/4 cup grated cheese
- 1 red bell pepper; sliced
- 2 teaspoons cornstarch (dissolve in 1/4 cup water)
- 3 pcs bay leaves
- 1/2 cup vinegar
- 2 cups water
- Salt and pepper taste
- Cooking oil
Optional Ingredients and Variations
- 1 can liver spread (85 grams)
- 1 tomato; cut in slices
- 1 tablespoon green peas
- 3 pieces chili peppers
- 1 tablespoon pickles
- 1 tablespoon peanut butter
- 10 green olives
- Soy sauce
Cooking Instructions
- Marinate meat in vinegar, salt and pepper for at least one hour. Set aside.
- Open pineaaple can and separate juice from the chunks. Save the juice for later use.
- Fry the potato and carrot for 3 minutes. Set aside.
- Sauté garlic and onion, and then add the marinated goat.
- Stir fry meat until color turns light brown.
- Pour the tomato sauce and pineapple juice and simmer for 3 minutes.
- Pour water and stew the meat until it becomes tender.
- Add the rest of the ingredients.
- Simmer, stirring once in a while, until dish is cooked.
Sources:
Foodtale Philippines 