Kalderetang Kambing with Peanut Butter. There are countless ways to cook kaldereta. Today I would like to share my Kalderetang Kambing with Peanut Butter. This recipe is a kalderata dish cooked from scratch, no kaldereta mix.
Kambing or goat meat is a sweet meat, it has a gamey taste especially if it is not prepared cooked properly. But once cooked properly you would not even know that it is goat. Our Kalderetang Kambing with Peanut Butter as the name suggest is cooked with a lot of ingredients that complement with the sweetish flavour of the goat meat. In addition to the peanut butter, I also added some Worcestershire sauce, oyster sauce, pickled relish, cheddar cheese ect. With all those ingredients “sarsa pa lang ulam na” as we always mention when we have a delicious saucy dish.
Okey if you are still looking for other kalderetang kambing recipe, click the link list below to check my other kalderetang kambing post.
Lamb Kaldereta, Batangas Kaldereta Style
Black Angus Beef Kaldereta
Kalderetang Kambing, Traditional Kaldereta
Special Beef Caldereta
Here is the recipe of my Kalderetang Kambing with Peanut Butter, try it.
1 1/2 kilo goat meat, cut to serving pieces bone in
2 small can liver spread
2 medium size potato, skinned, quartered
1 large size carrot, skinned, cut into wedges
3 small size red, green and yellow bell pepper, de-seeded, cut into strips
1/2 cup green olives
1/2 cup black olives
1 head garlic, crushed, peeled, chopped
3 large size onion, peeled, chopped
1/4 cup oyster sauce
1 cup tomato sauce
1/4 cup fish sauce
1/4 cup soy sauce
2 tbsp. Worcestershire sauce
1/2 cup peanut butter
1/3 cup pickled relish
1 cup grated cheddar cheese
2-3 red hot chili, chopped
1/2 cup white vinegar
1 tsp. peppercorns, crushed
2-3 pieces bay leaf
salt and pepper
Place the goat meat in a big bowl, mixed in vinegar and add 1 tsp. of salt and few dashes of pepper, let marinate for at least 5 to 10 minutes. Drain marinade, in a frying pan stir fry the goat meat in batches until all side are seared, keep aside. In a big sauce pan, sauté garlic and onion until fragrant. Add in the seared goat meat and stir cook for 3 to 5 minutes. Add in the fish sauce, tomato sauce, oyster sauce, liver spread and Worcestershire sauce. Continue to stir cook for 3 to 5 minutes. Add 3 to 4 cups of water, the crushed pepper corns and bay leaf. Let boil and simmer at low to medium heat for 30 to 45 minutes or until the meat are tender, add more water as necessary. Add in potato, carrots, pickled relish, peanut butter, chilli and cook for another 3 to 5 minutes or until the potatoes and carrots are cooked and the sauce is reduced to an oily sauce. Reduce the heat at this time add in the cheese and continue to stir for another 2 to 3 minutes. Add in the olives and bell pepper, continue to stir cook for 2 to 3 minutes. Correct saltines if required, serve hot with a lot of rice.