Dish

Kaldereta

Kaldereta is traditionally made with goat meat, but it can also be made with beef or chicken. The meat is first marinated in a mixture of vinegar, soy sauce, and spices before being cooked with potatoes, carrots, bell peppers, and green peas in a tomato-based sauce. The dish is typically served with rice and is perfect for a hearty meal.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Stew

Origins and history

Kaldereta is believed to have originated from the Spanish dish caldereta, which was introduced to the Philippines during the Spanish colonial period. The dish has since evolved to include local ingredients and flavors, making it a unique Filipino dish.

Dietary considerations

Kaldereta is not suitable for vegetarians or vegans as it contains meat. It is also not recommended for those with high blood pressure or heart disease due to its high sodium content.

Variations

There are many variations of kaldereta depending on the region and the cook. Some variations include using different types of meat, adding liver paste or peanut butter to the sauce, or using coconut milk instead of tomato sauce.

Presentation and garnishing

Kaldereta can be presented in a large serving dish with the meat and vegetables arranged neatly on top of the sauce. Garnish with chopped parsley or cilantro for added color and flavor.

Tips & Tricks

To make the dish even more flavorful, marinate the meat overnight in the refrigerator. Use a pressure cooker to cook the meat faster and make it more tender.

Side-dishes

Kaldereta is typically served with rice, but it can also be paired with bread or mashed potatoes. A side salad or steamed vegetables can also be served to balance out the richness of the dish.