Kaldereta
Top: Goat kaldereta;
Bottom: Beef kaldereta with rice
CourseMain course
Place of originPhilippines
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. Vegetables may include: tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce.

Caldereta's name was derived 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 Spaniards during their 333-year occupation of the Philippines.

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

Kaldereta is usually served during special occasions such as parties, and festivities.

Gallery


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.