I get to learn a lot of things from reading and research and asking people about food. This particular Kaldereta recipe I read from a book by Bryan Koh Milkier Pigs and Violet Gold. We should be happy that a Singaporean has written about our culture and cuisine. The book is very informative.
I have tweaked the recipe a bit to bring out the best in the goat and to omit Worcestershire sauce, which is not one of my favorite condiments in the kitchen. It is very different from the usual Kalderetang Kambing but it has its own savory merits.
My good friend Charlene, who doesn’t eat goat, savored it to the last bite.
To learn how to make annatto oil, refer to our helpful guide with video – How to make Achuete (Annatto) oil and water.
Kalderea Batangas Style / Goat Stew with Annatto Oil
This goat stew simmered in annatto oil with potatoes and carrots is a version that comes from the Batangas region of the Philippines.
- 3 tablespoons of annatto oil
- 750 grams coarsely chopped onions
- 12 garlic cloves, crushed
- 1 tablespoon ginger, julienne
- 1 kilogram goat meat cut into serving pieces
- 50 grams chicken livers
- 1 bay leaf
- 1 teaspoon chopped green chili
- 4 tablespoons soy sauce
- 1/4 cup Chinese cooking wine or dry sherry or Japanese sake
- 500 ml chicken stock or water with 2 chicken bouillon cubes
- 1/4 teaspoon coarsely ground black pepper
- dash or salt or fish sauce (patis) to taste
- 250 grams small potatoes, peeled
- 200 grams carrots, sliced into cubes or circles
Use a medium sized casserole and place over a low flame.
Pour in the annatto oil and let it warm up for some time. When the pot has been heated through, add the chopped onions and saute until translucent then add the garlic.
When the onions are wilted, add the ginger and toss for a few seconds.
Add the chicken livers and saute. When cooked, remove from the casserole and place in a separate dish. Mash then set aside for later.
Now add in all the sliced goat meat and sear for about 2 to 3 minutes.
Add the soy sauce, chili, bay leaf, cooking wine, and broth.
Bring to a boil and then turn down to the lowest heat, cover, and let simmer.
Every half hour, check the meat and stir to prevent burning at the bottom. It takes about 1.5 to 2 hours to make it tender.
When it's about 1.5 hours over the stove, put in the carrots and potatoes. Continue to simmer until the meat and vegetables are tender.
When this has come about, get some of the cooking broth and mix it with the livers that have been mashed. I like to use a handheld blender to do this part of the work.
Now gently stir in the mashed livers to give the dish a different take. Some people do not like liver. You may omit this but it will have a different taste, but still good.
When everything has been simmered to blend, you can adjust the taste to your liking; you may add more salt and chili.
Serve with hot rice.