We are back with another Filipino favorite! This meal, along with favorites like menudo and hamonado, is a fiesta mainstay. Today’s recipe is kaldereta, but instead of spicy pork, we use beef. So, get your cooking gear and apron ready—it’s time to make some wonderful kaldereta!
Batangas Kaldereta Recipe
When we think of Batangas, things like bulalo, Batangas lomi, and chilly weather are typically the first things that come to mind, right? By the way, it also takes pride in its own accomplishments—Batangas kaldereta! But what makes it one of a kind? Take a look around! One of the most notable characteristics is the utilization of liver spread, particularly the traditional Reno Liver Spread, which has been fondly remembered by Filipinos for a very long time. It is distinguished from other varieties by the addition of this ingredient, which imparts a flavor that is both rich and unusual. As an additional point of interest, Batangas kaldereta is well-known for its robust spicy flavor, which is typically achieved by adding chili peppers or hot sauce to give it that extra kick.
Kaldereta is frequently confused with menudo or mechado due to the fact that they all have similar appearances and ingredients, but each of these dishes has its own set of characteristics that set it apart from the others. It is a popular misconception that kaldereta is made using tomato sauce, but in reality, authentic kaldereta does not make use of tomato sauce. Instead, kaldereta receives its flavor from liver spread or liver paste, combined with a little bit of heat from chili peppers or hot sauce. This mixture gives the dish its rich, savory flavor. The robust and delectable flavor of kaldereta is a result of these flavors, which set it apart from other Filipino stews and give it a flavor that is uniquely its own. Consequently, the next time you consume kaldereta, make sure to appreciate its unique flavors and appreciate the nuances in its flavor!
Batangas kaldereta is the perfect dish to satisfy the Filipinos’ appetite for spicy cuisine because of its robust tastes and scorching bite. Filipinos have a profound appreciation for anything spicy. In order to fully appreciate the diverse culinary history of Batangas, it is imperative that you eat this time-honored delicacy. Explore the following paragraphs to learn the techniques behind preparing this mouthwatering dish, and bring a taste of Batangas into your kitchen right away.
Ingredients for Batangas Kaldereta
Batangas kaldereta is going to take you on a journey that is packed with exciting flavors! This hearty Filipino meal is made with tender beef that is cooked in a savory sauce that is laced with tomatoes, liver spread, and chili peppers for a fiery kick. If you are prepared to take things to the next level in the kitchen, then you should gather your supplies and get ready for the delectable challenge that lies ahead. Will the spiciness be able to overcome you, or will you end up crying? Let’s find out together, shall we?
- 3 lbs. beef chuck, sliced into 1 ½ inch cubes — The beef chuck should be sliced for even cooking and tenderness.
- 3 red onions, chopped — To add a sweet and savory flavor base to the dish.
- 8 cloves garlic, chopped — Chop the garlic cloves to release their aromatic and pungent essence into the dish.
- 3 ounces liver spread — The reason why kaldereta is called kaldereta!
- 2 tablespoons peanut butter (optional) — Lend a creamy and nutty taste to the dish, complementing other ingredients.
- ¼ cup shredded cheddar cheese — To add a slight creaminess plus cheesiness flavor!
- 3 tablespoons sweet pickle relish — Add sweet pickle relish to introduce a tangy and sweet element to balance the dish’s flavors.
- 1 teaspoon annatto powder — Brings not only a bright color but a mild peppery undertone to the dish.
- 1 tablespoon beef powder — Enhance the beefy taste and richness of the dish.
- 3 Thai chili pepper, chopped — For a spicy kick, adjust quantity based on desired heat level.
- ¼ cup soy sauce — Provide umami and saltiness to the dish.
- 3 tablespoons Worcestershire sauce — For its tangy and savory notes.
- 4 cups water — Our cooking liquid to create a flavorful broth.
- 3 tablespoons margarine — Incorporate margarine for richness and a buttery flavor in the cooking process.
- 2 tablespoons breadcrumbs — Sprinkle breadcrumbs over the dish for added texture and to help bind the ingredients together for our Batangas kaldereta later.
- Salt and ground black pepper to taste — To ensurea balanced and well-seasoned dish.
- Stir until the sauce becomes smooth. It will thicken up after a few minutes.
- Keep cooking on low heat for about 5 minutes, stirring occasionally to avoid sticking.
- Add breadcrumbs to further thicken the sauce. If you prefer a runny sauce, you can skip this step.
- Finally, season with salt and ground black pepper to taste.
- Transfer to a serving dish and enjoy!
How to Serve Batangas Kaldereta
It is impossible to have a successful party without our kaldereta. You should be sure to garnish your dish with fresh herbs such as parsley or cilantro to offer that extra pop of flavor. This will ensure that you have the best possible experience when eating Batangas kaldereta. Believe me when I say that serving it with a substantial piece of white rice that has been steamed is the best way to absorb up all of that delicious sauce. We appreciate your attention. In the next recipe, we will see you!
Ingredients
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- 3 lbs beef chuck sliced into 1 ½ inch cubes
- 3 pcs red onions chopped
- 8 cloves garlic chopped
- 3 oz liver spread
- 2 tbsp peanut butter optional
- 1/4 cup cheddar cheese shredded
- 3 tbsp sweet pickle relish
- 1 tsp annatto powder
- 1 tbsp beef powder
- 3 pcs Thai chili pepper chopped
- 1/4 cup soy sauce
- 3 tbsp Worcestershire sauce
- 4 cups water
- 3 tbsp margarine
- 2 tbsp breadcrumbs
- salt to taste
- ground black pepper to taste
Instructions
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Combine the beef and soy sauce in a bowl. Mix well. Marinate for 30 minutes.3 lbs beef chuck, 1/4 cup soy sauce
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Melt the margarine in a pan. Add the annatto powder and stir.1 tsp annatto powder, 3 tbsp margarine
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Add the garlic and sauté until it starts to brown. Add the onion and continue to sauté until it becomes soft.8 cloves garlic, 3 pcs red onions
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Add the marinated beef. Sauté until the outer part turns light brown. Make sure to stir frequently while cooking to ensure that all sides are cooked evenly.
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Add the Worcestershire sauce and pickle relish. Cook for 2 minutes.3 tbsp Worcestershire sauce, 3 tbsp sweet pickle relish
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Pour in the water and let it boil.4 cups water
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Add the beef powder. Stir and cover the pan. Simmer until the beef becomes tender.1 tbsp beef powder
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Add the liver spread, peanut butter (optional), cheese, and chili peppers. Stir until the sauce smoothens. The sauce will thicken partially after a few minutes.2 tbsp peanut butter, 1/4 cup cheddar cheese, 3 pcs Thai chili pepper, 3 oz liver spread
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Continue cooking on low heat for 5 minutes. Make sure to stir occasionally to prevent the sauce and meat from sticking to the bottom of the pan.
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Add the breadcrumbs. This ingredient will make the sauce thicker.2 tbsp breadcrumbs
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Season with salt and ground black pepper.ground black pepper to taste, salt to taste
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Serve and dig in!
Notes
What are the differences between the Filipino dishes menudo, kaldereta, and mechado?
You’re not alone. A lot of Filipinos get confused too! To give you some idea, kaldereta is a Filipino stew with a rich flavor from liver spread and a spicy kick from chili peppers or hot sauce, while menudo includes pork or beef with potatoes, carrots, and bell peppers in a sweet and tangy tomato sauce, often with liver and raisins. On the other hand, Machado features marinated beef cooked with garlic in a savory tomato sauce with potatoes and carrots. Happy to help!
Siling labuyo or Thai chili pepper?
The main difference between Thai chili peppers and siling labuyo is their size and shape. Thai chilies are small, long, and narrow, ending in a point. On the other hand, siling labuyo are also small but shorter and have a rounded tip instead of a pointy one. This makes it easy to tell them apart just by looking at them!
Nutrition Information
FAQ
What is Calderetang Manok?
Calderetang Manok is a Filipino chicken stew, a variation of the traditional “caldereta,” which is typically made with beef or goat. This dish features tender chicken pieces simmered in a rich tomato-based sauce with potatoes, carrots, bell peppers, and sometimes olives, liver spread, or cheese for extra depth of flavor.
What is the key to making Calderetang Manok flavorful?
The secret to a flavorful Calderetang Manok lies in marinating the chicken before cooking. Use soy sauce, vinegar, and garlic to marinate. The liver spread or pâté also adds richness and a unique taste to the dish. Cooking the sauce low and slow helps meld the flavors together beautifully.
Can I use other meats instead of chicken?
Yes, Caldereta is versatile, and you can make it with beef, pork, or goat instead of chicken. Each meat requires a different cooking time—beef and goat take longer to tenderize, whereas chicken and pork cook faster.
Can I make Calderetang Manok without liver spread?
While liver spread is traditional and adds depth to the sauce, you can omit it if you’re not a fan. For a similar rich flavor, you can substitute it with mashed canned pâté or add cheese to the sauce for creaminess.
What sides go well with Calderetang Manok?
Calderetang Manok pairs perfectly with steamed white rice, which absorbs the flavorful sauce. You can also serve it with bread or warm tortillas for sopping up the rich sauce, and a side salad or sautéed greens for added freshness.