Do you want to try an exquisite taste that would be perfect as an appetizer or “pulutan”? If so, why not create your own recipe like Adobong Kambing? As you already know, there are several varieties of adobo and they are all distinct, but Adobong Kambing is quite different from the rest. The flavor, taste, and aroma of the dish will linger longer than other popular adobo recipes since the goat meat has a distinctive quality and consistency. Goat meat is tastier and healthier compared to other meats because of the goats’ daily habitat and diet.
Keep in mind that goat meat can have a distinctive smell that would affect your taste, flavor, and aroma. There are several ways for you to neutralize the smell by boiling the goat meat with seasonings such as onion, ginger, and other selected spices.
- 1 lb goat meat, chopped
- ¼ cup soy sauce
- ¼ cup vinegar
- 5 pieces dried chilies (optional)
- 1 teaspoon crushed peppercorn
- 4 pieces dried bay leaves
- 4 cups water
- 1 medium sized onion, sliced
- 8 cloves garlic, crushed
- 3 tablespoons cooking oil
- Pour 3 cups of water in a cooking pot and put-in ginger, onion, and salt. Bring to a boil.
- Add the goat meat and simmer until the meat is tender.
- Turn off the heat, drain the water, and separate the meat from other ingredients. Set aside.
- Pour-in cooking oil in a wok or a frying pan then apply heat.
- When the oil is hot enough, put-in the garlic and fry until the color turns light brown.
- Add the goat meat and pan fry until the outer part turns light brown.
- Add soy sauce, 1 cup water, crushed peppercorns, and dried bay leaves then simmer for 10 minutes.
- Add vinegar and let boil. Simmer for 5 to 7 minutes.
- Put-in the dried chilies (if desired) and simmer until the sauce becomes thick.
- Turn off the heat and transfer to a serving plate.
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