Kaldereta Explained

Kaldereta
Country:Philippines
Region:Popular in the Philippines, Luzon (Southern Tagalog)
Course:Main course
Served:Hot
Main Ingredient:Goat /mutton shoulders, corn oil, onion, garlic, carrots, bell pepper, potatoes, chili, flour, liver spread, tomato paste, butter, stock (beef or brown)
Variations:Beef, pork, chicken
Similar Dish:Afritada, Menudo

Kaldereta or caldereta[1] [2] is a goat meat[3] stew from the Philippines. Variations of the dish use beef,[4] chicken,[5] or pork.

Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce.

Caldereta's name was derived from the Spanish word caldera, meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines.

It also has similarities with afritada and mechado because it uses tomatoes, potatoes, carrots, and bell peppers as its main ingredients.

Kaldereta is usually served during special occasions such as parties and festivities.

See also

Notes and References

  1. Book: Dagoon. Jesse D. Dagoon. Aida L . Dagoon . Jasmin Flora L. Culinary Arts I. 1999. Rex Book Store, Inc . Manila . 971-23-2603-9 . 138. June 30, 2016.
  2. Book: Schwabe. Calvin W. Unmentionable Cuisine. 1979. University of Virginia Press. 0-8139-0811-6. 152. June 30, 2016.
  3. Web site: Kalderetang Kambing Recipe . Pinoy Recipe At Iba Pa. September 22, 2011.
  4. Web site: Kalderetang Baka Recipe . Pinoy Recipe At Iba Pa. December 16, 2007.
  5. Web site: Chicken Caldereta Recipe . Pinoy Recipe At Iba Pa. September 22, 2011.