CALDERETA

 

 

 

 

Kaldereta is a popular dish in the Philippines,

especially on Luzon Island. The common ingredients

 is goat shoulders with tomato paste and liver spread.
Kaldereta is originally a goat stew made with tomato

 sauce, potatoes, spices, liver spread, 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.

 It is a Spanish-influenced dish (the Spanish word "caldera"

 means cauldron) that became to be Filipinos' favorite

and made their own versions. Originally, the main

 ingredients of this dish includes goat meat, tomato

 sauce, liver, pepper and cheese.

 

 

 

 

 

 

 

 

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.

 

 

 

 

Kaldereta is a type of meat stew that is a staple in Filipino

 cuisine, especially in the Tagalog or Luzon region of the

Philippines. Almost any kind of meat — such as beef, chicken,

 or pork — can be used to make this stew, but beef and goat

 meat is often preferred. It is most often eaten with

 a hefty

serving of white rice, with some of the kaldereta sauce poured over it.

 

 

 

 

 

 

The history behind this stew is uncertain, but what is

evident is the dish���s Spanish roots, since the Philippines

 were under the Spanish rule for more than 300 years.

 The word ���kaldereta��� is actually derived from the Spanish

word, ���caldereta,��� which means ���cauldron��� or ���cooking pot.

��� Caldereta is also a name for a Spanish stew, although

 seafood such as the red lobster is primarily used instead

of goat or beef. The replacement of meat can probably be

 attributed to the availability and affordability of meat when the

 dish was introduced in the Philippines.

  

 

 

Traditionally, kaldereta is cooked using goat meat, which

 many people say tastes similar to lamb. Goat meat is

also a healthier option since its fat content can be 50%

 lower than that of beef or lamb while its protein content

 is the same, making any dish less fatty but still flavorful

 and healthy. It also has the lowest cholesterol but highest

 iron per serving, as compared to beef, pork, lamb, and

chicken. Still, many cooks substitute beef for the goat, since

the latter is more available in mainstream grocery stores.

 

 

 

 

 

 

 

Aside from the meat used, other primary ingredients for

the kaldereta are tomato sauce and mashed liver. The

 tomato sauce is used mainly to make the liquid broth,

along with some water and spices such as garlic, onion,

 salt, and pepper. The mashed liver, which is initially boiled

before mashing, is added to both thicken the broth and to make

 the flavors ���meatier.��� For cooks who want a quicker

 cooking

time, commercial liver spread can be used instead

of the mashed liver.

 

 

 

 

 

 

The kaldereta should be simmered until the meat is tender

 and the liquid broth is thick. Raw vegetables such as carrots,

 peas, and bell peppers are added, although some cooks

 initially stir-fry the vegetables before adding them into

 the stew. Olives can also be added. Some recipes also

 suggest including potatoes, as the starch can help thicken

 and flavor the stew. A few chili peppers can also be

included to give the kaldereta a little heat.