Kaldereta

Kaldereta
Top: Goat kaldereta;
Bottom: Beef kaldereta with rice
CourseMain course
Place of originThe Philippines
Region or statePopular in the Philippines, Luzon (Southern Tagalog)
Serving temperatureHot
Main ingredientsGoat /mutton shoulders, corn oil, onion, garlic, carrots, bell pepper, potatoes, chili, flour, liver spread, tomato paste, butter, stock (beef or brown)
VariationsBeef, pork, chicken
Similar dishesAfritada, 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. The vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. Kaldereta is usually served during special occasions such as parties and festivities.

Kaldereta's name derives from the Spanish word caldera, the original, Spanish dish the Filipino version comes directly from. The caldereta tradition in the Iberian Peninsula is prepared in two variations, fish and goat, so the Filipino version probably emerged from recreating the original recipe using local ingredients.

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

See also

References

  1. ^ 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 June 30, 2016.
  2. ^ Schwabe, Calvin W (1979). Unmentionable Cuisine. University of Virginia Press. p. 152. ISBN 0-8139-0811-6. Retrieved June 30, 2016.
  3. ^ "Kalderetang Kambing Recipe". Pinoy Recipe At Iba Pa. Retrieved September 22, 2011.
  4. ^ "Kalderetang Baka Recipe". Pinoy Recipe At Iba Pa. Retrieved December 16, 2007.
  5. ^ "Chicken Caldereta Recipe". Pinoy Recipe At Iba Pa. Retrieved September 22, 2011.
  • Media related to Kaldereta at Wikimedia Commons