The (Almost) Perfect Kilaweng Kambing: Boil, Grill, Marinate
Goat is said to be the healthier of meats — healthier than pork or beef. It is rich in Vitamin B with less saturated fat. So if you’re a meat eater and are on a diet, consider goat as an option.
Kilaweng Kambing is one of the more popular ways of preparing goat meat. “Kilawen” basically means “raw,” but not to worry, you’ll not be eating raw goat meat.
It’s like ceviche, but with some additional process. First, you boil the goat meat to make it tender. Then you grill it before cutting it up and marinating it in vinegar (or lime juice) mixed with onions, ginger, chillies and other spices.
Being from Baguio City where it’s easy to find prepared Kilaweng Kambing, I could just head out to Slaughter House or other restaurants and food stalls that sell it. But nothing gives me the excitement and pleasure of making my own, home-made, almost perfect, Kilaweng Kambing!
1 kilo (2.2 lbs) goat meat and liver, thoroughly washed
1 large onion, peeled and chopped
1 thumb ginger, peeled and minced
1 green or red chilli pepper, thinly sliced
3 tbsps vinegar
4 pcs. dried basil leaves
Salt and pepper to taste
6 cups water
Boil water. Add basil leaves and goat meat and cook for 60 minutes or until meat is tender. Add salt and pepper to taste. Add goat liver during the last 10 minutes of boiling. Remove from heat, drain and slice meat and liver into thin strips (reserve liquid for soup).
In a mixing bowl, add sliced goat meat and liver, onions, ginger and chilli pepper. Add vinegar and more salt and pepper as needed.
Serve in room temperature or chilled.