What is Kaldereta?

Kaldereta is a type of meat meat, which is the basis of the Philippine cuisine, especially in the area of ​​Tagalog or Luzon in the Philippines. Almost any kind of meat - such as beef, chicken or pork - can be used to make this stew, but often prefers beef and goat meat. It is most often consumed with a stake of white rice, with a part of the Kaldereta sauce. In fact, the word "kaldereta" is derived from the Spanish word "Caldereta", which means "boiler" or "cooking pot". Caldereta is also the name for Spanish stew, although instead of goats or beef are primarily used seafood, such as red lobster. Meat replacement is likely to be attributed to the availability and availability of meat when the bowl was introduced in the Philippines.

Traditionally, the caldereta is cooked using goat meat, which many people say they taste like lamb. Goat meat is also a healthier option because its fat content can be 50% lower than the beef or lamb content whileIts protein content is the same, so any food is less greasy, but still tasty and healthy. It also has the lowest cholesterol, but the highest iron on the portion, compared to beef, pork, lamb and chicken. Yet many chefs replace beef for a goat because it is more accessible in grocery stores in the mainstream.

In addition to the meat used, other primary ingredients are tomato sauce and mashed liver. Tomato sauce is mainly used to make liquid broth, along with some water and spices such as garlic, onion, salt and pepper. The liver of the porridge, which is originally cooked before mashing, is added to thickening the broth and to make the flavors more massive. For chefs who want faster time cooking, commercial liver spread can be used instead of the liver porridge.

kaldereta should be cooked until the meat is fine and the liquid broth is not strong. Raw vegetables like carrots, peas and peppers are added, although some chefs initially smaŽte vegetables before adding to steamed meat. Olives can also be added. Some recipes also indicate, including potatoes, because starch can help thicken and taste stewed meat. Several chili peppers can also be included to make the caldereta a little bit of heat.