Kaldereta
"Caldereta" redirects here. For the endangered bird, see Fuerteventura chat.
|
Beef kaldereta with rice. | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Region or state | Luzon, Southern Tagalog |
| Serving temperature | Hot |
| Main ingredients | Goat shoulders, corn oil, onion, garlic, carrots, bell pepper, potatoes, chili, flour, liver spread, tomato paste, butter, stock (beef or brown) |
| Variations | Beef, pork, chicken |
 Cookbook: Kaldereta  Media: Kaldereta | |
Kaldereta or caldereta[1][2] is a goat meat stew from the Philippines.
Commonly the goat meat is stewed with vegetables and a liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers and hot peppers.
Caldereta's name derives 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 Spanish during their 300-year occupation of the Philippines.
Kaldereta is a served at special occasions, parties and festivities. Variations of the dish use beef, chicken or pork.
See also
References
- ↑ 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 30 June 2016.
- ↑ Schwabe, Calvin W (1979). Unmentionable Cuisine. University of Virginia Press. p. 152. ISBN 0-8139-0811-6. Retrieved 30 June 2016.
External links
This article is issued from Wikipedia - version of the 6/30/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.