Sunday, 10 June 2012

Kalderetang Baka (Beef Kaldereta)

The Philippines is a nation of more than 7,000 islands and boasts ethnic and cultural diversity, including in its cuisine. So how do you define Filipino food? It's a concoction of different textures, flavours and colours. These indigenous dishes from the land and sea, fields and forests have been mixed with foreign flavours brought by the Chinese, Spanish and Americans. All these have made an impact on its versatile cuisine.

  Filipino dishes use simple ingredients and are relatively easy to prepare. Today, I want to share with you a Spanish-influenced Filipino dish called Kaldereta. It is usually made with goat meat but some variations of this dish use beef, pork or chicken.  This has been a favourite among Filipinos and is often served during parties, festivities and other special occasions.

Please enjoy!


1/2 kilo beef, cut into chunks
1/4 cup vinegar
1/4 cup soy sauce
1/4 cup garlic, chopped
2 medium onions, chopped
3/4 cups water
3 bay leaves
5-8 peppercorns
1 cup tomato sauce
1 can liver pate
1/4 cup soy sauce
1 carrot, cubed
2 potatoes, cubed
1/2 cup pitted green olives
1/4 cup cheese, grated
2 Tbsp peanut butter
red chilli, sliced
 2 medium sized capsicums, chopped


Marinate meat in vinegar and soy sauce in fridge for at least 2 hours. Remove the meat from the marinade and pat dry. Stir-fry for 5-10 mins and add salt and pepper. Set aside.

Saute garlic and onions then put the meat back in again. Simmer for 5 mins.

Add the water, peppercorns and bay leaves. Let the beef boil until tender. About 1-2 hours.

Add tomato sauce, liver pate and soy sauce. Mix well and simmer for 10 mins.

Add carrot, potatoes, green olives, cheese, peanut butter, chilli and capsicums. Season with salt and pepper.

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