The Happy Home Cook: Calderetang Kambing (Goat Stew)

The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to

Calderetang Kambing (Source: Cooking with Kurt,

Calderetang Kambing (Source: Cooking with Kurt,

Philippine Navy officers Elmer Cruz and Emerson Rosales were among the hundreds of soldiers and officers who participated in the July 2003 "Oakwood Mutiny" against the administration of then-President Gloria Macapagal Arroyo. While incarcerated for many years, they came up with a cookbook, Pulutan: From the Soldiers' Kitchen, where this recipe came from. 

Prep and Cooking Time: 2 hours
Serves 6-8 persons


3 tablespoons butter
4 tablespoons chopped garlic
6 tablespoons chopped onions
1 1/2 kilos (about 3 1/2 pounds) goat meat and spareribs, chopped
3 tablespoons Worcestershire sauce
1/2 tablespoon whole peppercorns
2 cups water
2 potatoes, cubes
2 red bell peppers, chopped
1 carrot, cubed
2 tablespoons chopped pickles
1 cup green peas
1/2 teaspoon chopped siling labuyo (chili pepper)
2 jumbo hotdogs, chopped
1 cup liver spread
2 cups tomato sauce
1 tablespoon peanut butter


Preparing your Calderetang Kambing (Source:

Preparing your Calderetang Kambing (Source:

1. Heat the butter in a pan then saute garlic, onions and goat meat.
2. Season with some salt, Worcestershire sauce, and peppercorns then simmer for 5-8 minutes.
3. Pour in water and bring to a boil.
4. Add potatoes and simmer until tender
5. Add bell peppers, carrots, pickles, peas, siling labuyo and hotdogs. Simmer for 2 minutes.
6. Mix in the liver spread, tomato sauce and peanut butter. Season with salt and pepper to taste. Cook for a few more minutes.


From Pulutan: From the Soldiers' Kitchen by Elmer D. Cruz and Emerson R. Rosales, Anvil Publishing Inc., 2007