Love kaldereta? Try making it crispy! Trish experimented with her favorite stew by cooking the beef extra crispy before adding it with the rest of the vegetables. We are in love with the textures of this dish, so try it at home today!
CRISPY KALDERETA
Ingredients:
Beef Marinade:
1 kg beef spareribs, kaldereta cut
3 cups water
2 tbsp peppercorns
2 pcs bay leaves
1 sachet Maggi Magic Sarap
Kaldereta:
oil (for frying and sauteing)
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and cut into chunks
1 medium onion, cut into small chunks
3 garlic cloves, finely chopped
2 tbsp tomato paste
1 cup tomato sauce
2 tsp fish sauce
½ teaspoon red chili flakes
3 cups water
1 Maggi Magic Chicken Cube
1 tbsp brown sugar
2 bay leaves
salt and pepper (to taste)
3 tbsp liver spread
1 cup frozen green peas (optional)
½ cup grated cheddar cheese (optional)
1 small green bell pepper, cored and cubed
1 small red bell pepper, cored and cubed
Garnish:
spring onions or chopped parsley
cheese
Procedure:
1. In a pot, allow your water, bay leaves, peppercorn, Maggi Magic Sarap, and beef spareribs to simmer until tender.
2. While waiting for the meat, work on your kaldereta! In a pot, heat your oil and add potatoes and carrots. Season with a dash of salt and pepper. Cook until lightly browned. Remove to a plate.
3. In the same pan, sauté the garlic and onion until limp. Add water and Maggi Magic Chicken Cube and bring to a simmer.
4. Add tomato sauce, fish sauce, liver spread, brown sugar, and red chili flakes, and let simmer.
5. Add back the cooked potatoes, carrots, and the rest of your vegetables, and cook for another 5 minutes.
6. Once your meat has been tenderized, heat some oil and fry it until it’s crispy.
7. Top your crispy beef spareribs with some of the kaldereta sauce, and serve with some cheese on top and rice! Makes 3-4 servings.
