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Adobong Kambing Recipe (Goat Adobo) is another way of cooking goat’s meat, if you are bored with Kalderetang Kambing which require a lot of spices and ingredients.
Estimated cooking time: 1 hour and 20 minutes
Adobong Kambing Ingredients: |
Adobong Kambing Cooking Instructions: |
Marinate kambing in 1/2 c. vinegar ( this will remove the pungent odor of the meat )
1 tsp. salt and 1/2 tsp. pepper for 15 to 30 minutes before cooking.
Drain and discard marinade.
In a frying pan fry kambing in batches until color changes to golden brown and start to sizzle.
In a saucepan put in fried kambing, pour in 2-3 c. of water, 1/4 c. vinegar and soy sauce.
Add lemon grass, ginger, onion, garlic, peppercorns, bay leaf and chilli.
Bring to a boil and simmer in medium heat for 15-30 minutes or until tender and liquid is reduced to almost dry.
Serve hot with a lots of rice.
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2 Responses
liz
November 8th, 2009 at 9:34 pm
1your recipes are so delicios evan adobo lambing
Leticia Co
December 24th, 2009 at 11:33 am
2I always enjoy Filipino foods and I miss them. Thanks for the adobo kambing recipe. Now, I have something special to serve for Christmas eve.
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Adobong Kambing Recipe (Goat Adobo)
19 May
Posted by pinoychef as Uncategorized
Adobong Kambing Recipe (Goat Adobo) is another way of cooking goat’s meat, if you are bored with Kalderetang Kambing which require a lot of spices and ingredients.
Estimated cooking time: 1 hour and 20 minutes
Adobong Kambing Ingredients:
Adobong Kambing Cooking Instructions:
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No tag for this post.Marinate kambing in 1/2 c. vinegar ( this will remove the pungent odor of the meat )
1 tsp. salt and 1/2 tsp. pepper for 15 to 30 minutes before cooking.
Drain and discard marinade.
In a frying pan fry kambing in batches until color changes to golden brown and start to sizzle.
In a saucepan put in fried kambing, pour in 2-3 c. of water, 1/4 c. vinegar and soy sauce.
Add lemon grass, ginger, onion, garlic, peppercorns, bay leaf and chilli.
Bring to a boil and simmer in medium heat for 15-30 minutes or until tender and liquid is reduced to almost dry.
Serve hot with a lots of rice.
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One Response
edna soria
January 20th, 2010 at 9:52 am
1Now i can add another recipe for my list…especially the adobong kambing i love it thank i hope more recipes you can published that are not very common..
edna
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