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Batangas Style Caldereta

Lamb Caldereta Batangas Style

1 1/2 kilo lamb meat cut to serving pieces, alternately use goat meat
200 grams beef liver, boiled sliced, fried, mashed, 1 big can Reno Liver spread
2 pcs. medium sized red and green bell pepper, cut into thick strips
2-3 medium size potato, peeled, cut into small wedges
1 large carrot, peeled, cut into small wedges
1 cup pitted green olives
6 large size onion, chopped
1 head large size garlic, chopped
1/2 cup sweet pickled relish
2 cups grated cheddar cheese, or quickmelt cheese
1/8 cup Worcestershire sauce
1/4 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup fish sauce
1/4 cup vinegar
2-3 tbsp. margarine or butter
3-5 pcs. bay leaf
1 tbsp. peppercorns
1-3 tbsp. chili flakes
ground pepper
salt to taste
cooking oil

How to Cook Batangas Style Caldereta:
In a big bowl place the beef and mix in the Worcestershire sauce, soy sauce, vinegar and a dash of ground pepper, let marinate for at least 30 minutes.
Keep aside. In a wok heat generous amount of cooking oil stir fry the meat until seared on all side in batches, keep aside.
Using a big sauce pan melt the butter or margarine, sauté the garlic and onion until it become lump and translucent.
Add in the mashed liver and stir fry for 1 to 2 minutes. Now add in the seared meat, fish sauce, bay leaf, chili flakes and pepper corns, stir cook for 3 to 5 minutes.
Add in 2 to 3 cups of water bring to a boil and simmer for 30 to 45 minutes or until the meat are almost tender. Add more water as necessary if required.
Add in potato, carrots, pickled relish, peanut butter and cook for another 3 to 5 minutes or until the potatoes are cooked and the sauce is reduced to an oily sauce.
Reduce the heat at this time and continue to stir to avoid burning.
During the final 3 minutes of cooking add in the olives and bell pepper. Correct saltines if required, serve with a lot of rice.

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