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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:

• 1 kilo kambing spareribs (Goat’s Spare ribs), cut into serving pieces, bones intact
• cooking oil
• 2 thumb size ginger, sliced
• 1/2 head garlic, crushed
• 1 large onion, sliced
• 1 tsp. peppercorns
• 2 stalk lemon grass
• 3 bay leaf
• 1/2 c. soy sauce
• 3-5 pcs. green hot chilli
• 3/4 c. vinegar
• salt and pepper

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.

Tags: beef

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 Send this Recipe to a Friend

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:

• 1 kilo kambing spareribs (Goat’s Spare ribs), cut into serving pieces, bones intact
• cooking oil
• 2 thumb size ginger, sliced
• 1/2 head garlic, crushed
• 1 large onion, sliced
• 1 tsp. peppercorns
• 2 stalk lemon grass
• 3 bay leaf
• 1/2 c. soy sauce
• 3-5 pcs. green hot chilli
• 3/4 c. vinegar
• salt and pepper

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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