AuthorBiteSizedA vegetarian version of the classic Kaldereta!
In a pot, combine all the ingredients then boil for ten minutes and simmer for 30-40 minutes until the langka is tender. Set aside with the stock.
In a large pan with oil over medium-high heat fry the carrots and potatoes until brown on all sides. Set aside.
In a pot, saute red onions, and garlic until fragrant.
Add the tomato paste, siling labuyo and spanish paprika. Cook for three minutes.
Add the langka stock, coconut cream, and peanut butter. Boil for five minutes.
Place the sauce in the pot where the langka has been cook. Stir to incorporate the sauce with the langka. Simmer for 15 minutes.
Place the green bell pepper, black olives, and fried vegetables in the pot. Season with salt and pepper. Mix well and cook for another two minutes.
Serve the langka kaldereta with rice or toasted bread.
Ingredients
Directions
In a pot, combine all the ingredients then boil for ten minutes and simmer for 30-40 minutes until the langka is tender. Set aside with the stock.
In a large pan with oil over medium-high heat fry the carrots and potatoes until brown on all sides. Set aside.
In a pot, saute red onions, and garlic until fragrant.
Add the tomato paste, siling labuyo and spanish paprika. Cook for three minutes.
Add the langka stock, coconut cream, and peanut butter. Boil for five minutes.
Place the sauce in the pot where the langka has been cook. Stir to incorporate the sauce with the langka. Simmer for 15 minutes.
Place the green bell pepper, black olives, and fried vegetables in the pot. Season with salt and pepper. Mix well and cook for another two minutes.
Serve the langka kaldereta with rice or toasted bread.
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