Kaldereta / Caldereta

Original Filipino recipe suited for any special occasions.

  • 1 kilo goat's meat cut into pieces
  • 1 cup fat or salad oil
  • 5 segments garlic, crushed
  • 6 potatoes, halved or quartered
  • 1 large onion
  • slices of hard-cooked eggs
  • meat stock or water
  • 6 tomatoes sliced
  • Paprika, salt and pepper to taste
  • liver mixture
  • 1 cup sweet peas
  • Sliced pimientos morrones
  • 1/2 cup chopped ham
  1. Heat the fat and brown the garlic
  2. Remove the garlic and saute the onion and tomatoes, then add the meat and seasonings
  3. When partly cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture
  4. Cook until meat is almost tender
  5. Add the potatoes and continue cooking
  6. When meat and vegetables are tender, add the liver mixture to thicken the gravy
  7. Add pimientos, peas and ham
  8. Serve hot and garnish top with slices of hard cooked eggs and chopped ham
Liver mixture for Caldereta / Kaldereta
  • 1/4 kilo cooked ox liver passed through a food grinder
  • 2 tbsps bread crumbs
  • 2 tbsps vinegar
  • salt and pepper to taste
  • 1 cup stock
  • sugar to taste
  1. Mix the above and strain into the caldereta / kaldereta mixture