Adobong Kambing (Goat Meat Adobo)

Adobong Kambing Recipe (Goat Adobo) is another way of cooking goat’s meat if you are bored with Kalderetang Kambing which requires 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.

Estimated cooking time: 1 hour and 20 minutes

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 lemongrass
  • 3 bay leaf
  • 1/2 c. soy sauce
  • 3-5 pcs. green hot chili
  • 3/4 c. vinegar
  • salt and pepper

Instructions:

  1. Marinate kambing in 1/2 c. vinegar ( this will remove the pungent odor of the meat )
  2. 1 tsp. salt and 1/2 tsp. pepper for 15 to 30 minutes before cooking.
  3. Drain and discard marinade.
  4. In a frying pan fry kambing in batches until color changes to a golden brown and start to sizzle.
  5. In a saucepan put in fried kambing, pour in 2-3 c. of water, 1/4 c. vinegar and soy sauce.
  6. Add lemongrass, ginger, onion, garlic, peppercorns, bay leaf, and chili.
  7. Bring to a boil and simmer in medium heat for 15-30 minutes or until tender and liquid is reduced to almost dry.
  8. Serve hot with lots of rice.