Like Adobo, Caldereta can be prepared in many ways depending on where you are in the Philippines, the ingredients adjust from province to province where these subtle changes make a big difference in the final outcome of the dish. Today we will be making a different variation of this dish that is called Caldereta Nueva, I am not sure if it is from Nueva Ecija or the Nueva in the dish means a new way of preparing it but what I know is that this is the best Calderata I tried to date.
So, what makes it special? Unlike the usual Caldereta where the flavour relies on tomatoes this one uses peanut butter and coconut milk in addition to the usual Calderata ingredients making it creamy and nutty delicious, it’s like a combination of three dishes merged into one, the Caldereta, Beef Curry and Kare Kare.
- 1 kg beef ribs, stewing beef, cubed
- 2 medium carrots, cubed
- 2 pcs medium potatoes, cubed and deep fried
- 1 cup green peas
- 1 large red capsicum, sliced
- 140 g tomato paste
- 2-4 red birds eye chillies, sliced
- 1 cup beef stock
- 400 ml coconut milk
- 200 ml coconut cream
- 4 tbsp peanut butter
- 3 pcs bay leaves
- 1 red onion, chopped
- 6 cloves garlic, minced
- freshly ground black pepper
- fish sauce
- On a pot, heat oil and sauté garlic until crispy golden brown. Remove from pot then set it aside.
- Place onions on the pot and sauté until soft.
- Add beef and brown on all sides.
- Add beef stock, coconut milk and bay leaves, bring to a boil.
- Add carrots then simmer for 1½ hour in very low heat or until meat is tender, add water if needed.
- Add peanut butter and tomato paste then continue to simmer for 15 more minutes.
- Add coconut cream, bird’s eye chillies, green peas and capsicum then simmer for additional 15 minutes.
- Add the potatoes then season with freshly ground black pepper and fish sauce. Top with the fried garlic then serve