Kaldereta

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Kaldereta
Beef caldereta.jpg
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; kaldereta sometimes includes tomato sauce.

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[edit]

References[edit]

  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 30 June 2016. 
  2. ^ Schwabe, Calvin W (1979). Unmentionable Cuisine. University of Virginia Press. p. 152. ISBN 0-8139-0811-6. Retrieved 30 June 2016. 

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