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SINAMPALUKANG KAMBING
November 10, 2015 By Lalaine — 1 Comment

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Sinampalukang Kambing is a hearty goat dish cooked low and slow with unripe tamarind for sourness and chili
peppers for spice. Also known as Up and Down, the head (Up) and feet (Down) of the goat are what’s traditionally
used in this sour soup. This popular Ilocano delicacy can be served as an everyday viand but it’s more commonly
enjoyed during fiestas and special gatherings as accompaniment to beer and liquor.

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Unlike kalderatang kambing where a robust tomato sauce can mask the pungent smell or taste of chevon,
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sinampulakang kambing is but a simple aૈair of meat and broth. I recommend soaking the meat in vinegar first,
and then simmering with copious amounts of ginger to manage the barnyard stench. Give this truly Pinoy dish a
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PREP TIME COOK TIME TOTA L T I M E PRINT
15 mins 2 hours 2 hours 15 mins
 
Yield: 4 Servings

I N G R E D I E N TS
3 pounds goat meat, cut into serving parts
2 cups vinegar
salt
water
1 onion, peeled and quartered
2 thumb­size ginger, pounded
2 tablespoons fish sauce
1 pound unripe tamarind
5 finger chili peppers
1 bunch green onions, stemmed and chopped
salt to taste

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I N ST R U CT I O N S
1. In a large bowl, combine goat meat, vinegar and 1 tablespoon salt. Marinate in the
refrigerator for about 1 hour. Rinse meat and drain well.
2. In a pot over medium heat, bring to a boil enough water to cover meat. Add goat meat
and boil for about 7 to 10 minutes or until scum begins to rise. In a colander, drain goat
meat and rinse well. Rinse pot.
3. In the clean pot, combine goat meat and about 6 cups of water. Bring to a boil, skimming
scum that floats on top. When broth has cleared, add onion, ginger and fish sauce. Lower
heat, cover and simmer for about 1­1/2 to 2 hours or until tender. With a slotted spoon,
remove ginger and discard.
4. Wash tamarind and place in a pot with about 2 cups water. Bring to a boil and cook until
soft and outer skins begin to burst. With a fork, mash tamarinds. In a fine mesh strainer
set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some
of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins.
Pour tamarind juice into the pot of meat.
5. Add chili peppers and continue to cook for about 4 to 5 minutes. Season with salt to taste.
Add green onions and cook for about 1 minute. Serve hot.

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Kalderetang Kambing Sinigang na Baka

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Sinigang na Inihaw na Liempo Callos

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COMMENTS

Teddy Sison Torio says

November 17, 2015 at 7:18 am

Please provide me how to prepare papaya atsara. Thank you so much.

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