Have you tried eating a chevon or mutton dish?

Out of my curiosity and to cure my ignorance, sometime last year I did try it and it’s not that bad. Actually, it is really good.

In the Philippines, goat’s meat is usually cooked as kaldereta. It is a dish with tomato paste/sauce, some potatoes and carrots boiled and seasoned until the meat is perfectly tender ( I haven’t cooked one, so I can’t give you the exact recipe. But if you want to have a recipe, send me a message so I can call up some friends to give it to us (; ) .

There are a couple of versions of this dish: some would put peas while others prefer to have it with bell peppers, different seasonings making it sweet as some would have it spicy. It would usually differ on the areas or towns where it is cooked – as to how they are accustomed in cooking it. There are also different techniques on the pre-cooking and cooking of the said dish. Some marinate the meat first with soy sauce as some would prefer to soak it overnight with their own secret seasonings. This is to make sure that the stink or that distinct smell of goat’s meat would be removed.

They call it mutton or chevon but we Cebuanos are just happy to call it kanding: just like how the animal to which it came from is called.
They call it mutton or chevon but we Cebuanos are just happy to call it kanding: just like how the animal to which it came from is called.

This one here is a photo of that giant wok of Kalderetang Kanding at Rex Kandingan Sa SRP. It is located at the Talisay area of the SRP road. Famous for this and their other dishes, this place is usually packed, and I mean PACKED FULL during lunch hours and early dinner time.  If you are going somewhere down south, I would recommend for you to stop by here for lunch, or maybe dinner on your way home.

 

 

 

 

 

 

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2 thoughts on “Kalderetang Chevon

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