Ingredients, Recipe, How to Cook Caldereta

You’ve read the quick and easy way of how to cook Caldereta but this one that you are reading now is extensive. It is a journey. It is epic. It is not for the faint of heart. This is not quick and easy. It is not of mediocre efforts. And I’m not saying that you are mediocre if you won’t do this, what I’m saying is the effort that you will put in this “how to cook Caldereta” process is a massive one day labor of titans, after you do the recipe your lip muscle will be as tough as nails anybody who will try to steal a kiss from you will be hurt really badly human fluids will squirt everywhere. And you tell them, “you deserve it because i’m worth it”. So let’s do it.

Kill the goat.

That’s a kilo of goat meat. Chevon, that’s what they call it. I have a growing respect for it. It is leaner than beef or lamb and the raw smell is awesome as well, I even think it smells better than beef. I am tempted to eat it raw. Actually, there is a Filipino dish called Kilawing Kambing which is a cross between Ceviche and Tartar. The raw goat meat is marinated in vinegar for hours and then cut to tiny pieces and usually served as an appetizer or a beer-match.

Like most meats, the younger the goat, the better, the more tender the meat. Go for not more than 12 months old. You can ask your butcher how old the noble goat was before it faced its end. (How grim.) No one said you can’t. Choose the loin cut or the forequarter cut – these are cuts along the breast on the lower rib cage. If you don’t care what cut it is, do not wonder why your girlfriends desert you. If you are in the Philippines, you are lucky, goat meat is much cheaper than beef and if you get luckier, you can get a live goat for a cheap price. If beef still enjoys more demand than goat meat like when I was still in the Philippines, then chevon is a better, healthier and cheaper option. That’s if you have the power over the gamy smell the moment goat meat is heated up. We’ll discuss that later.

I did not expect myself to talk a lot about goat meat really. Are you bored yet? As I’ve said earlier, this is an extensive and intensive recipe. This is a long post. It has 2161 words and it has more than 10 images in it. So get your mobile phone or your planner and add “Read myfilipinokitchen’s How to Cook Kaldereta recipe” and schedule it in a time and place where you have at least 15 minutes – this could be while commuting or during moments when you stare at nothingness thinking about nothing while fondling a random (or preferred) body part.

Pause… Breathe….

This recipe will take you at least 5 hours so start at around 11 in the morning. Again, as for all the extensive recipes here in myfilipinokitchen, this will occupy your Saturday. Why? That’s is the joy of home cooking! You do not stress, you do not jump around your kitchen, you do not give any worry a chance to ruin one of the best therapies that lets you forget about all the ugly people that want to suck your mojo. Enjoy it, take your time, invite your friends, be present at home… I sound like Dr. Phil. Can someone pinch the guy’s face for me?

On to the process of how to cook this Caldereta:

Preparing Goat Meat.

What you see in the picture above is goat meat with salt and pepper. Do not rob your chevon of its due salt and pepper or the taste will suffer. You will sear them anyway and because salt and pepper is just crusting the meat, do not be stingy when flavoring it. But don’t cover it like breadcrumbs for Tempura either. Are you mad woman?

Heat the pan in low to medium heat. Add a knob of butter and as soon as it melts and starts to spread on the pan, lay down your meat. Yeah. That sounds really good. Are you willing to lay down your meat? If you are chef-ish, clarify the butter first before searing the meat. If you don’t know how, stick with my instructions. A couple of reminders: do not crowd your pan with meat, if you need to do it in batches, do it, and sear them for at least 3-5 minutes or until you can see browned parts on the surface of your meat.

After you finish browning all of your goat meat, do not take the pan off the heat, instead, crank up the heat to as high as you can and grab a bottle of this –

If I were in the Philippines that bottle would be different. It would be the fighter wine – Kung Fu Siok Tong. But since Siok Tong can only be found in the Philippines, I settled for a very strong Chinese rice wine. You need this. You have to have this in your kitchen if you want to do Asian cooking. When you choose a Chinese rice wine for your kitchen look for the concoction that has more than 50% alcohol in it. It wouldn’t be called Fighter wine for nothing, Jackie Chan. And it would be better if it is scented. I chose a hint of Rose because a dish that has Fighter wine that wears roses is a scandal in a  pot. I like. El Matador Romantico de Kung Fu Rapido. But the main reason why we will put a very strong alcohol in our goat stew is that  it will obliterate that gamy taste of your goat meat. For a kilo of our meat, we need at least 1 cup of this stuff. Is the pan smoking on the stove now? Splash it in.

But do it gently and slowly. Remember, it has more than 50% alcohol. You do not want to burn your eyebrows if your pan catches fire. I suggest you take the pan off the heat, pour a cup of your fighter wine and bring it back to the stove. And scrape and scrape and scrape and scrape. Scrape the good stuff sticking in the pan. You don’t want to miss all those flavors. And inhale. If you cannot smell the alcohol anymore pour it all in here –

That is you goat stock that was somehow prepared some time after searing the goat and deglazing. Your stock ratio is half of Spanish onions to your goat meat, a third of carrots to your meat, as well as a third of celery to your meat. It’s not the usual ratio for a stock but we are doing it so we can smash the flavors of the vegetables to the gamy flavor of chevon. Add water to the level of all your ingredients. Wait, wasn’t there a Chevon in American Idol before? See those bubbles? Get rid of that scum. Scoop it out. Cook your goat in very low heat so it won’t lose its integrity. Don’t rush if it doesn’t bubble up quick. You are doing low heat aren’t you? Cover the pot and let the flavors lay on each other for 2 hours and make babies.

Prepare your vegetables

That would be 1 large potato, 2 large carrots and 1 large bell pepper or capsicum.

And cut them evenly as much as possible.

Inhale… Exhale… Do you know that this is the second day that I sat down to make this post? The first day was just preparing these pictures. Goodness! Breathe…

Whip up your Thickener

While your goat stock is simmering in the pot. Get yourself at least 200 grams of chicken liver. For a kilo of goat meat, you will only need 2-4 pieces of chicken liver anyway. Here they are.

Drowned in milk. The milk has tamed millions of barbaric infants, it will tame anything including liver.Chicken liver marinated in milk. Why? It gets rid of the irony-livery-icky-yucky smell and the irony-livery-icky-yucky flavor of the liver. Imagine sinking your teeth in a soft, milky, smooth flesh that just melts in your mouth. Sssssookiehhhhhhhhhhhh…. Leave it there to marinate for at least an hour.

After an hour pour the whole thing in a small pot and put it in low-medium heat on the stove for at least 20 minutes. When it boils like crazy, lower the heat down. Don’t open the pot yet. Wait for 20 minutes. When you open the pot, the milk will disappear and your liver will look like it absorbed all the milk in the pot. You will also see milk forming like mulch on your liver pieces. Wash it off your liver pieces. Put it in a bowl and pair it with a spoon of peanut butter for every 3-4 pieces of liver.

Start mashing them as if you are making Pate. You know what, this can actually be Pate. After it is fine and smooth, get a cracker or a piece of bread, spread this delicious monster on it and eat. By this time with all the fuss of making goat stock and this thickener, I am pretty sure you are famished. And you need to be full when you taste your Kaldereta sauce later because it will not help if you are very hungry and everything tastes fantastic even your smelly cousin’s 3 day old socks.

Check your Goat stock! Taste it! Nice?


The Final Fantasy – How to Cook Caldereta

Get a pair of tongs or pincers and pick your goat meat from your goat stock and drain it. Strain your goat stock and make sure that your stock is clear and free of any vegetable particles.

Get a wok or a pot. Fire up the stove to medium heat. Pour in 2 tablespoons of peanut oil. You can actually use olive oil or just regular oil. Who cares right? Add 3 cloves of garlic finely chopped and 1 huge spanish onion, finely chopped as well. Don’t wait for them to turn brown, just let it sweat. Add a little bit of sugar to help with caramelization.

Add the goat on top of your saute. Add the stock to the level of your goat meat. Add tomato sauce. Your tomato sauce should be half to three-quarters of your stock. Add not more than 3 Bay leaves. Add salt and pepper. If you used a sour can of tomato sauce, add more sugar. Cover it and let all the flavors amalgamate with each other for an hour. An hour. Do not rush. It’s a Saturday for goodness sake.

Get another wok. Pour 3 tablespoons of oil in. Dunk in your carrots and fry them. As soon as you can see toasted edges, take it off. Then dunk your potatoes in. This time, we want it a little bit toasted. Don’t fuss though, some of them would look very brown, some of them would have more white surfaces. The only thing that you need to worry about is frying them too much because it will turn bitter.

We have been searing, frying and toasting our meat and vegetables because we want dimensions in flavor. There is nothing boring to eat than a single dimensioned dish. A dish that doesn’t have any dimensions would taste like flavored water. If you don’t know what I’m talking about, get a glass of water, add a teaspoon of sugar and a teaspoon of salt, and drink it. Terrible, isn’t it?

Our stew should be simmering in tomato sauce for at least an hour yes? Let’s do the math in completing our stew.

30 minutes into the final stages of your Kaldereta recipe, add at least 2 tablespoons of your thickener. Adjust – add more thickener if the sauce is too light, add more stock if it’s gets too thick.

40 minutes into the final stages of your Caldereta recipe, add your potatoes.

50 minutes into the final stages of your Caldereta recipe, add your carrots and your long green chilis.

55 minutes into final stages stages of your Caldereta recipe, add your capsicums and baby peas (it’s up to you how much you put in).

I feel like a broken record. I feel like a broken record. I feel like a broken record. Broken. Broken. Broken. B-b-b-b-b-r-r-r-ratatatatatat! You are done! (Actually I am done writing! Thank Gooooooooooooooooooooodddddddddddd I can sleep.)

I wanted the Caldereta picture to look like a classic, vintage, your grandmother’s-kind-of-Kaldereta picture but this is all I could muster.

Now, let’s have a heart to heat talk. I have wasted 3 Saturdays to perfect this Kaldereta recipe and I assure you I don’t have problems with my taste buds. This tastes hearty and fulfilling. So… I want you to own it. You may perfect this in 2 go’s but after you do, I want you to own this recipe. Tell everyone it’s your recipe. I give this to you. And because you labored on this yourself, this can be the best Kaldereta recipe ever.

Congratulations you have finished reading a very long how-to. I don’t care about grammatical errors and i’m too excited to share this. I need sleep. Talk to me in my dreams.

If you want to do a Quick and Easy Caldereta recipe instead, click this

Or if you want to read the beginning of this Caldereta series, click here



Author: Ziggy

Ziggy grew up in the "dirty kitchen" of his grandmother. Literally. He would spend his pre-school days watching her cook crazy Filipino food. His love for food set him up in a journey through the kitchens of the Philippines to chef-swearing laden restaurants of Melbourne where he has worked mainly as a dishwasher, stockist, searcher of missing ingredients, deep frier of everything, arranger of antipasti on a supposed to be chopping board, kitchen cart surfer, emergency pastry chef, take-the-pans-we're-on-a-ciggy-break, chefs' cook of take home food, salad scientist and quite a number of mundane everyday things in the kitchen. Are you still reading this? He has quit that 1pm to 3am job now that he has learned to write. thus this site came to existence.

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  1. *Clap! Clap! Clap!*
    Bravo! Bravissimo!
    Milked-enriched chicken liver is Iron Chef-level genious!
    Wait…with the irony tang taken out of the chicken liver would that also take out the “Iron” in Iron Chef? Still, that’s some innovation!
    Metallic terms stood out in this article, like amalgamated and irony, and your conviction for this recipe would make adamantium crawl back into the drawing board.
    ‘Better have more of that chicken liver pate, so that the last 60 minutes will be spent munching pate encrusted crackers and sipping that left over rice wine to celebrate the birth of a masterpiece.

  2. thanks mr Uranus. :)

    careful with the fighter wine. a shot absent of chasers can kill you. seriously.

    yes and that chicken liver with peanut butter is so addictive. so… addictive…

  3. hmmmnnn your name is familiar …. highfiberorg??? if yes, this is dev (devilboo). I’m looking for caldereta recipe and this is what i found, nice, ill try this on Sunday. thanks!

  4. Very nice post. I just stumbled upon your weblog and wished to say that
    I have really enjoyed browsing your blog posts. After all I
    will be subscribing to your rss feed and I hope you write again very soon!


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