Kaldereta
Kaldereta or caldereta[1][2] is a goat meat stew from the Philippines. Variations of the dish use beef, chicken or pork.
  Top: Goat kaldereta; Bottom: Beef kaldereta with rice | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Region or state | Luzon, Southern Tagalog |
| Serving temperature | Hot |
| Main ingredients | 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 dishes | afritada |
Commonly the goat meat is stewed with vegetables and a liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers and hot peppers; kaldereta sometimes includes tomato sauce.
Caldereta's name derives 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 Spanish during their 300-year occupation of the Philippines.
Kaldereta is served at special occasions, parties, and festivities.
See alsoEdit
ReferencesEdit
- ^ Dagoon, Jesse D; Dagoon, Aida L; Dagoon, Jasmin Flora L (1999). Culinary Arts I. Manila: Rex Book Store, Inc. p. 138. ISBN 971-23-2603-9. Retrieved 30 June 2016.
- ^ Schwabe, Calvin W (1979). Unmentionable Cuisine. University of Virginia Press. p. 152. ISBN 0-8139-0811-6. Retrieved 30 June 2016.
External linksEdit
Media related to Kaldereta at Wikimedia Commons