Guinataang Kaldereta with Chorizo Croquettes
Give kaldereta a worthy step up by serving it with coconut cream and special chorizo croquettes to make each bite crispy-creamy delicious!
Ingredients
Beef Preparation
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Beef shortribs 1500.0 g
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Beef Top Round 1500.0 g
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Cane Vinegar 200.0 ml
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Potatoes, large dice 240.0 g
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Carrots, large diced 240.0 g
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Coconut Cream 240.0 ml
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Coconut Milk 500.0 ml
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Finger Chili, sliced 3.0 pc
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Chili Flakes 5.0 g
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Bay Leaves 3.0 pc
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Brown Sugar 30.0 g
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Water 1500.0 ml
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Tomato Sauce 750.0 ml
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Liver Spread 90.0 g
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Garlic, minced 45.0 g
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Ginger, minced 120.0 g
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Onions, chopped 120.0 g
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Chorizo, chopped (optional) 120.0 g
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Vegetable Oil 120.0 ml
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Black pepper, ground 10.0 g
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Frozen Peas 120.0 g
Chorizo Croquettes Preparation
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Spanish chorizo, chopped 120.0 g
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Onions, chopped 60.0 g
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Garlic, minced 40.0 g
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Smoked Paprika 2.0 g
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Water 300.0 ml
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Black pepper, ground 2.0 g
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Flour 40.0 g
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Eggs, beaten 2.0 pc
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Bread Crumbs 20.0 g
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Cooking oil for deep frying
Preparation
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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
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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
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Presentation
- Serve the Kaldereta with a side of Chorizo Croquettes
