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Wednesday, July 27, 2011


     Here  comes a classic Filipino dish which usually made from meat of goat. It is a Spanish - influence dish that became a Filipino favorites and made their own version. In fact it is always present specially in fiesta or birthday and nowadays it is being innovated by different provinces , they also made some changes on it to improve its taste because it's a dish that always have the twist. Actually they made not only from a meat of goat but they also tried to make caldereta  from Pork and Fish.

  The picture above shows the popular goat caldereta and no doubt it is very delicious that will surely make you hungry.. so I'm going to teach you how to do  it.. just refer the instructions below.


2 lbs goat meat, cut into 1 1/2 inch cubes 
3 tablespoons distilled white vinegar 
1 1/4 teaspoons salt 
4 tablespoons olive oil 
5 garlic cloves, peeled and minced 
1 large onion peeled and minced1 (2 inch) cinnamon sticks 
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1/2 large red bell pepper
1 tablespoon whole black  peppercorn
fresh ground black pepper

 Note: cooking takes up to 2 and 1/2 hours


1.  Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40  minutes. 
2.  Drain the meat, saving the liquid, and pat it dry.  
3.  In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.  
4. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.  
5. Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.  
6. Put in black peppercorns, cinnamon stick and bay leaves.  
7..Stir and cook for another minute. 
8. Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.  
9.    Stir and cook for another minute.  
10. Add 2 cups of waters and bring to boil.  
11. Cover, bring the heat to low and cook for 15 minutes.  
12. Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.  
13. When the meat has cooked for 15 minutes, add the potatoes.  
14. Cover, and continue to cook for 45-60 minutes or until the meat is tender.  
15. Seed the bell pepper and cut it into 1/4 inch wide strips.  
16. When the meat is tender add the pepper into the stew. 
17. Stir and cook for another 3-5 minutes

  Since I already thought you how to cook  a Goat caldereta, now I'm going to show you how to prepare Pork caldereta.

  1. 1/2 tablespoon peppercorns, crushed
  2. 1/2 cup grated cheddar cheese
  3. 1 small can liver spread 
  4. 2 medium size potatoes, cut into wedges
  5. 2 medium size red/green bell pepper, cut into wedges
  6. 2 pounds pork with bones and skin, cut into serving pieces
  7. 2 medium size onions, chopped
  8. 1/2 head garlic, chopped
  9. 1 cup pineapple juice
  10. 1/2 cup cornstarch 
  11. 1 cup tomato sauce
  12. 1/2 tsp hot sauce
  13. 2-3 pieces,chilies
  14. 3 pieces bay leaf 
  15. cooking oil
  16. salt for taste
In a large saucepan or wok, boil pork in enough water to cover meat for 2-3 minutes. Remove boiled pork and set aside. Dump the water and clean saucepan.
Now, with the same saucepan, saute the garlic and onion until brown then add the pork and saute for another 2-3 minutes. Then add tomato sauce, hot sauce and stir. Cook for 3-5 minutes. Then add pineapple juice, 6-8 cups of water, peppercorns, your bay leaf and bring to a boil, then simmer. Simmer this way for 30-45 minutes. Then add potatoes and simmer for 3-5 minutes. At this point the meat should be tender and the potatoes cooked through. If you need more water or time to do this, go right ahead.
When the pork and potatoes are cooked through add the liver spread, cheese, chili and cook for 2-3 minutes. Then add bell pepper and salt to taste. Cook this way for 2-3 minutes. Finally add cornstarch (diluted in water) and stir in until sauce thickens. Serve hot with rice and enjoy.

  ---- The third Caldereta recipe is what I called MILK FISH caldereta and part of  101 ways on how to cook MILK FISH, but take note you have to fry the  fish in non sticky frying fan so that it would not damage the appearance of the fish.. and here is my ingredients of making MILKFISH caldereta.


1 big size milk fish, about half kilo, sliced.
1 large size sweet potato, sliced
1 packet caldereta mix
1 medium size green or red bell pepper, julienne
1/2 tsp. red chili flakes
1 cup grated cheddar cheese
1/4 head garlic, chopped
1 small size onion chopped
1-2 pcs. bay leaf
salt and pepper
cooking oil


       Dash sliced milk fish with salt and pepper, let stand for 5 to 10 minutes. Heat generous amount of cooking oil in a non stick frying pan. Fry the sweet potato in batches for 2 to 3 minutes each side, keep aside. Using the same pan fry the milk fish in batches for 5 to 8 minutes each side or until color change to golden brown, keep aside. Using a separate pan saute garlic and onion until fragrant. Add in the kaderata mix diluted in 2 to 2 1/2 cups of water, chili flakes and grated cheese, stirring continuously bring to a boil and simmer for 1 to 2 minutes. Add in the fried milk fish and continue to simmer for 1 to 2 minutes. Correct saltiness if required. Add in the fried sweet potato and bell pepper cook for another minute. Serve with a lot of rice.

*If you have some inquiries regarding the recipes and procedures, please don't hesitate to drop a comment *

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