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Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines. It is a Spanish-influenced dish that became to be Filipinos' favorite and made their own versions. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese. Other variations use beef, pork or chicken instead of goat.


Kalderetang Kambing


  • 3-4 lbs of goat meat cut into 2 inch pieces
  • 3/4 cup of vinegar
  • 1 head crushed garlic
  • salt and pepper
  • 2 tablespoon of cooking oil
  • 1 cup of water
  • 1/4 cup of sherry (optional)
  • 1/4 cup of sliced onion
  • 1 piece of red bell pepper cut into strips
  • 1/2 cup of olive oil
  • 1/2 cup of green peas
  • 1 small bay leaf
  • 1 teaspoon of white pepper
  • 1/2 cup of tomato sauce
  • 1 slice goat liver or 1 piece chicken liver or beef liver
  • 6 cloves of garlic, crushed
  • 1 cup of potatoes cut into cubes
  • 1 teaspoon of sugar
  • hot sauce


First, marinade the meat in the vinegar, garlic, salt and pepper. When it is ready, fry potatoes in olive oil and set aside. Fry the meat until it turns brown, add water, sherry and onions and let it simmer until it is tender. Add olive oil, bay leaf, white pepper and garlic. Then add tomato sauce and water. Let it simmer until the vegetables are tender.

Beef Kaldereta


  • 1 kilo of beef, chunks
  • 1 350gram can of liverspread or ground liver
  • 5 pieces of onions, minced
  • 5 cloves of garlic, minced
  • 6 tomatoes, sliced
  • 1 cup of tomato sauce
  • 3 green peppers, diced
  • 3 red peppers, diced
  • 4 pieces of hot chili peppers, minced
  • 3/4 cup of grated cheese
  • 2 cups of beef stock or water
  • 1/4 cup of cooking oil


  • In a casserole saute the garlic and onion in oil. Add tomatoes, red and green pepper and chili peppers. Then add the beef, tomato sauce, liver spread and water of stock. Add salt and let it simmer for at least 1 hour or until the beef is tender. Add cheese and olive and continue to simmer until the sauce thickens.

Chiken Kaldereta


  • 1 kilo of chicken
  • 1 can of liver spread or 1 cup lechon sauce
  • 1 small can of tomato sauce
  • 3-4 pieces of sweet whole pickles, 1/4' thick sliced slanting
  • 1/4 cup of pickle sauce
  • 2 bell pepper, red & green, strips
  • 3 onions, quartered
  • 4 sausage, 1/4" thick sliced slantingly
  • 1/2 head garlic, minced
  • 1/4 cup of vinegar
  • 2 tablespoon of soy sauce
  • 1 tablespoon of salt
  • 1 tablespoon of ground pepper


Before cooking, clean the chicken and cut into small serving pieces and marinate in vinegar, soy sauce, salt, pepper and garlic. Let it for 1-2 hours then fry until brown. Put back the fried chicken into the vinegar mixture, add tomato sauce, pickles, pickle liquid and onions, then cover it. When it starts boiling, lower the heat and let it simmer until the chicken is tender. Then, add the rest of the ingredients and the liver spread or lechon sauce to thicken the sauce and cook for another 10 minutes. For added spice, add minced siling labuyo and more powdered pepper.


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