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.

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How to Make Sinampaluang Kambing

✅ Ingredients

3 pounds goat meat, cut into serving pieces
2 cups vinegar
salt
water
1 onion, peeled and quartered
2 thumb-size ginger, pounded
2 tablespoons fish sauce
1 pound unripe tamarind
5 finger chili peppers
1 bunch green onions, stemmed and chopped
salt to taste

✅ Instructions

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

In a pot over medium heat, bring to a boil enough water to cover the meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise.

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

In the clean pot, combine goat meat and about 6 cups of water. Bring to a boil, skimming scum that floats on top.

When the broth has cleared, add onion, ginger, and fish sauce.

Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is tender. With a slotted spoon, remove the ginger and discard.

Wash tamarind and place in a pot with about 2 cups water. Bring to a boil and cook until soft and outer skins begin to burst. With a fork, mash tamarinds.

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.

Add chili peppers and continue to cook for about 4 to 5 minutes. Season with salt to taste.

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

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#appetizer #kambing #sinampalukan

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