Kaldereta
Pressure Cooker Series Episode 1: A Tomato Based Hearty Beef & Liver Stew
What is Kaldereta or Caldereta
Kaldereta’s also known as Caldereta name is derived from the Spanish word caldera meaning cauldron. This dish is one of those dishes that was brought to the Philippines during the Spanish colonisation. The origin is not confirmed but I think it might be from Mexico because potatoes, bell peppers and chillies were brought from Mexico to the Philippines. Through the Manila – Acapulco route trade, I could be wrong, Philippine cuisine is still finding its roots and making our mark in the world.
The name came from the word Caldera or Cauldron in Tagalog Kaldero. It’s the cooking vessel it’s stewed in. Kaldereta is usually cooked with goat meat but it’s not easily accessible to me so beef is the best option. It’s also cooked with liver and tomato sauce. Chillies are optional but some like it spicy, some like this dish mild and some don’t like the heat at all. Although most Filipinos are not keen on chillies they make an exception with this dish. Kaldereta is normally served on special occasions but you don’t have to wait for that! HAHA!
Swap it and Common Questions
There are many variations to Kaldereta, many households have their own ‘secret’ ingredient and their own twist to this dish.This recipe is made for the convenience of using an electric pressure cooker. You can use the normal pressure cooker too but you will need to adjust accordingly. I also have the recipe for cooking Kaldereat using a pot, click here for the recipe.
Passata– I used tinned passata because I like it better than tinned tomatoes but you can use 2x chopped canned tomatoes and 2 tablespoons of tomato paste. When I use passata I don’t need to add tomato paste.
Chilli – It’s optional, if you like a little spice add one but if you prefer it more spicy add as many as you like.
Soy Sauce – I always use Filipino brand soy sauce, if you opt out of this, just increase the salt measurement and fish sauce measurement.
Olives – these are also optional, I think these are a modern addition to the dish. You can add them if you like them. I think these makes it an interesting dish overall.
Liver Paste or Pate – For me, I use what is available to me. Sometimes I use pate or paste and sometimes I’m using fresh chicken livers. It also depends on who I’m feeding.
Beef – In this recipe I used stewing beef but you can use beef ribs too if you prefer. If you do use beef ribs, you will need to increase the time of cooking to 40 minutes on the pressure cooker function. To make sure the meat is nice and soft.
Pressure Cooker Series
Episode 1: Kaldereta – A Tomato Based Hearty Beef & Liver Stew
Episode 2: Bicol Express – Pork Belly Cooked in Coconut Milk (mildly spiced)
Episode 3: Adobo – Chicken Cooked with Soy Sauce and Vinegar
Episode 4: Pancit Lomi – Chicken Noodle Soup
Ingredients
Instructions
Set your electric pressure cooker to saute function, heat some oil, add onions until it’s golden brown and translucent. Add the beef and cook for 5 minutes, next add garlic and continue to cook for 3 minutes.
Then add peeled & chopped carrots, peeled & cubed potatoes and passata. Season your Kaldereta with salt, soy sauce, bay leaves, fish sauce and black pepper. Mix everything together until it’s combined. Add water until the meat is covered.
Put the lid on and set the pressure cooker to 20 minutes (follow the safety instructions of your electric pressure cooker).
Press cancel and safely take the lid off your pressure cooker. Mix your kaldereta well to avoid burning the bottom of your kaldereta. Press the saute function, then add the liver, bell peppers, olives, peas, chillies and give it a good mix. Simmer for 5-8 minutes or until the vegetables and liver are cooked. It’s Ready! Kaldereta is best served hot with some rice.
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