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Sinampalukang Kambing

Sinampalukang Kambing

Keep warm with a comforting bowl of Sinampalukang Kambing! This Ilocano delicacy made of goat meat, unripe tamarind, and chili peppers is hearty, tasty, and delicious as an appetizer or main dish.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 3 lb goat head and feet (or other parts), cut into serving pieces
  • 2 cup vinegar
  • 0 salt
  • 0 water
  • 1 onion, peeled and quartered
  • 2 thumb-size ginger, pounded
  • 2 tbsp fish sauce
  • 1 lb unripe tamarind
  • 5 finger chili peppers
  • 1 bunch green onions, stemmed and chopped
  • 0 salt to taste

Instructions

  1. In a big bowl, combine goat meat, vinegar, and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse meat and Drain it well.

  2. In a pot on medium heat, Get it boiling enough water to cover the meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise.

  3. In a colander, drain goat meat. Rinse the meat and the pot.

  4. In the clean pot, combine goat meat and about 6 cups of water. Bring it to a boil. skimming off foam that floats on top. When the broth has cleared, add onion, ginger, and fish sauce.

  5. Turn down the heat and cover it, and let it simmer gently for about 1 ½ to 2 hours or until tender. Use a slotted spoon, remove ginger and discard.

  6. Wash tamarind and place in a pot with about 2 cups water. Get it boiling and Cook it until soft and outer skins begin to burst. With a fork, mash tamarinds.

  7. In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice. Discard seeds and skins. Pour tamarind juice into the pot of meat.

  8. Add chili peppers and Keep cooking for about 4 to 5 minutes. Sprinkle in salt to taste.

  9. Add green onions and cook for about 1 minute. Serve while hot.