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Beef Preparation

  • Beef shortribs 1500 g
  • Beef Top Round 1500 g
  • Cane Vinegar 200 ml
  • Potatoes, large dice 240 g
  • Carrots, large diced 240 g
  • Coconut Cream 240 ml
  • Coconut Milk 500 ml
  • Finger Chili, sliced 3 pc
  • Chili Flakes 5 g
  • Bay Leaves 3 pc
  • Brown Sugar 30 g
  • Water 1500 ml
  • Tomato Sauce 750 ml
  • Liver Spread 90 g
  • Garlic, minced 45 g
  • Ginger, minced 120 g
  • Onions, chopped 120 g
  • Chorizo, chopped (optional) 120 g
  • Vegetable Oil 120 ml
  • Black pepper, ground 10 g
  • Frozen Peas 120 g

Chorizo Croquettes Preparation

  1. Beef Preparation

    • Marinate the beef in cane vinegar, Knorr Chicken Powder, and black pepper for at least an hour
    • In a pot, render the chorizo
    • Saute the onions, ginger, and garlic until fragrant
    • Add the liver spread and saute for 1 minute
    • Add the seared beef and pour the tomato sauce, coconut milk, and water in
    • Add the Knorr Beef Broth, brown sugar and bay leaf
    • Bring to a boil and lower the heat to a simmer until beef is fork-tender
    • Add the chili flakes, sliced finger chili, coconut cream, carrots, and potatoes and simmer for 15 minutes
    • Add the frozen peas and turn the heat off
    • Heat the oil in a pan until smoking point
    • Sear the marinated beef pieces until brown on all sides
    • Set aside
  2. Chorizo Croquettes Preparation

    • In a separate pot, render the chorizo
    • Saute the onions, ginger, and garlic until fragrant
    • Set aside
    • In a bowl, combine the smoked paprika, Knorr Mashed Potato Flakes, black pepper, and chopped parsley
    • Add all the contents of the saute pan into the mixture and mix well
    • Make 30 g balls out of this mixture
    • Dredge these balls in flour, then dip into the beaten eggs, then cover with breadcrumbs
    • Deep-fry until golden brown
  3. Presentation

    • Serve the Kaldereta with a side of Chorizo Croquettes

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