The (Almost) Perfect Kilaweng Kambing: Boil, Grill, Marinate

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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!

INGREDIENTS

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

DIRECTIONS

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.

 

Goat Meat: Is It Kilawen? Is It Dinakdakan? How About Both!

imageDecisions, decisions. Whenever I’m in my hometown of Baguio City in the Philippines, I always make sure that one (or several) of my meals would include kilaweng kambing (goat meat ceviche) or dinakdakan (boiled and grilled  pork snout, ears and brain).

Both are delicacies that are closely identified with Baguio and other parts of the Northern Luzon (Ilocos) region.

I’ve never attempted to cook either from scratch. They’re a-plenty in local eateries, including name restaurants in the malls.

One day, as I was sourcing for meat and seafood at the local public market, I came across a stall that was selling goat meat.  Right there and then, I felt I needed to get some and venture into home-cooking the kilawen.

But as I was prepping for this goat meat dish, I thought that perhaps I could try to cook the kilawen in a similar fashion as I would for the dinakdakan — using all goat meat of course.

And the rest is history.  I had my kilawen and my “dinakdakan”  all in one meal!

Oh, by the way, do not discard the liquid from boiling the goat meat.  It’ll make for a great, hot soup!

INGREDIENTS

2 lbs fresh goat meat (thigh, neck and shoulder)

3-4 cups water for boiling

4 pcs laurel leaves

3 red onion onions, minced

1 tbps green onion, sliced

1 thumb-sized ginger, sliced

2 thumb-sized ginger, minced

4 pcs Thai chillies, sliced

1/2 cup white vinegar

Salt and pepper to taste

4 pcs, calamansi (or one lime)

3 tbsps mayonnaise

DIRECTIONS

Burn hair of the goat from the skin, then boil the meat in water, ginger, laurel and salt until soft and tender.  Drain goat meat, discard laurel leaves. (Save the liquid for soup!)
Cut the goat into small pieces and marinate in vinegar, chillies, ginger, onion and salt. Squeeze the juice of the calamansi (or lime) over the mixture. Add mayonnaise and toss well. Add more salt and pepper as needed. Garnish with green onions.

Serve warm or chill in the refrigerator.

 

Goat Meat Soup With Plantains And Bok Choy

image.jpegGoat meat is known to be the healthier of most other meats like beef, pork or chicken. And that’s why I feel lucky to live in a place where it is relatively easy to procure fresh goat meat.

But it’s not just the meat that makes for a great meal. It’s also the soup.

This recipe capitalizes on the appetizing qualities of goat meat, boiled and seasoned to perfection, and complemented by the sweetness of plantains and the nutritiousness of my favorite vegetable, bok choy.

INGREDIENTS

1/2 lb goat meat (skin and bones included), cleaned and cut into bite-sized pieces

4 cups water

4 pcs dried basil

Salt and pepper to taste

1 cup, bok choy, chopped

4 pcs plaintain, peeled and cut in half

 

DIRECTIONS

Place goat meat, water and dried basil in a medium pot.  Bring to a boil.  Reduce heat and continue to cook until goat meat is tender.  Add salt and pepper to taste.

Add in plantains and cook for another 5-10 minutes.  Add bok choy and turn off heat.

Serve warm.