Kilawin na Kambing is an appetizer in the Philippines, specially when Filipinos drink liquor. Ice cold beer is the best pal of Kilawin na Kambing. It is a very delicious dish that is made from goat’s skin with vinegar or kalamansi juice and other seasonings and spices. Kilawin na Kambing is another Ilocano favorite.
Kilawin na kambing has different kinds of cooking versions, usually it is made of goat’s skin, meat and some liver that are freshly grilled and chopped into thin slices. It is then creamed with the goat’s brain or mayonnaise. But my version is easier and simple yet delicious.
This is my version of Klilawin na Kambing (Goat in Vinegrette) Filipino Style Recipe, I hope you like it. Enjoy!
1 lb. goat skin
8 pcs. thai chili
1 ½ – 2 tbsp. fresh ginger, minced
3 pcs. dried bay leaves
5 -10 tbsp. white vinegar or coconut vinegar
1 pc. medium red onion, minced
4 – 5 cups water
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
In a cooking pot, pour water and bring to a boil then add the goatskin and bay leaves, cover and boil over low heat for 60 minutes or until the skin gets tender.
Remove the tender skin from the cooking pot and let it cool down then chop into small pieces and set aside.
In a large bowl, combine the vinegar, onion, ginger and chilli then mix well.
Add the chopped goat skin and toss to mix all the ingredients.
Add salt and pepper to taste and mix well.
Cover the bowl with plastic wrap or anything just to cover the bowl and refrigerate for 2-3 hours.
Then transfer to a serving platter.
Share and Enjoy!!!
Kilawin na Kambing (Goat in Vinegrette) Filipino Recipe!!!
One of my favorite Asian dishes is Kalbi Short Ribs. I love the sweet salty taste of this barbecued beef. Recently the Korean barbecue place by my house added Spicy Kalbi to their menu, it’s delicious! Now I’ve been making my version of Kalbi for quite some time now. I use boneless short ribs and place them on bamboo skewers to make kabobs. It’s sort of my version of the now famous LA food truck offering they call Kalbi Tacos. Well I decided that I should make Spicy Korean Kalbi Skewers to add to our regular Sunday night barbecues.
To make this Spicy Korean Kalbi Skewers I used my basic kalbi marinade recipe and added a bit of Sriracha sauce to give it a bit of a kick. Super easy! I make plenty, at least 20 skewers, they go quickly. We never have left overs!
Served with steamed white rice and a side of spicy kim chee Spicy Korean Kalbi Skewers make a filling meal. By the way you can use boneless chicken thighs instead of short ribs.
Here’s the recipe!
3 lbs. thin cut boneless beef short ribs
1 cup soy sauce
1/2 cup brown sugar
1 tbls. finely ground fresh ginger
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds available at Asian Markets
2 stalks green onions – chopped
1/4 cup sriracha sauce
Cut short ribs (or chicken thighs) into strips (you should be able to get 3 strips from each short rib)
Combine the rest of the ingredients in a bowl.
Mix until sugar dissolves.
Pour marinade into a large ziplock bag.
Place meat in bag and shake until all meat is coated with marinade.
Marinate in the fridge overnight.
Soak bamboo skewers in water for about 10 minutes.
Thread meat on to skewers.
Grill to desired doneness. About 3-5 minutes, don’t over cook.
Spicy Korean Kalbi Skewers
Sweet, salty beef or chicken kabobs with a bit of spice!
Baby it’s cold outside! The chilly wind brings a shiver to my skin. It’s the perfect time to just snuggle in bed. I woke up late this morning. Times like this all I wanna do is stay in bed and eat something warm, like Arroz Caldo. This dish is on the top of my list of comfort foods!
Arroz Caldo is the Filipino version of Chinese Congee, a rice porridge that was adapted to the taste of Spanish colonial settlers who patronized Chinese restaurants in the Philippines. Thus the Spanish name Arroz Caldo which means rice broth.[spacer height=”20px” id=”2″]
Arroz Caldo is basically a chicken and rice gruel flavored with onions, garlic, ginger, and Patis (Filipino fish sauce). It’s cooked until the rice thickens to a porridge consistency and garnished with safflower, chopped green onions, toasted garlic, hard boiled eggs, and calamansi (also know as calamondin, a small citrus like fruit that is cultivated in the Philippines and South East Asia. It is a hybrid of a member of the genus citrus and Fortunella, in this case most likely mandarin orange and kumquat.)
Here is my version of Arroz Caldo.[spacer height=”20px” id=”2″]
2 tsp. cooking oil
1 1/2 lbs. bone-in chicken, cut into serving pieces
1 cube chicken bouillon
1 ½ cup uncooked medium grain white rice
2 tbsp fish sauce
1 tsp garlic, crushed
4 1/2 cups water
1 cup onions minced
½ tbsp ground black pepper
2 knobs fresh ginger, juliened
3 tbsp safflower (kasubha)
2 tbls. garlic, minced and toasted
4 hard boiled eggs, sliced in rounds
1 lemon or 4 calamansi, cut in wedges or thinly sliced
1 cup green onion, thinly chopped
In a large pot, heat the cooking oil and saute the garlic, onion, and ginger and ground black pepper
Add the bouillon cube until the cube melts[spacer height=”20px” id=”2″]
Add chicken and cook until outer layer turns golden brown[spacer height=”20px” id=”2″]
Add fish sauce and uncooked rice
Stir and cook for about 3 minutes[spacer height=”20px” id=”2″]
Pour-in the water and bring to a boil
Reduce heat and simmer until the rice is fully cooked stirring occasionally, between 30 to 40 minutes[spacer height=”20px” id=”2″]
Stir in safflower for additional color and aroma[spacer height=”20px” id=”2″]
To make toasted garlic for the topping fry minced garlic in a little oil until it turns dark brown.[spacer height=”20px” id=”2″]
Serve hot garnished with toasted garlic, minced green onions, hard boiled eggs, and lemon/calamansi
You can serve this with a side of Patis that can be added to taste.
Share and Enjoy!
Serving size: 6[spacer height=”20px” id=”2″]
A Filipino chicken and rice porridge garnished with toasted garlic, hard boiled eggs, green onions, calamasi.