Kilawing Kambing
Boiled goat skin soaked in vinegar with spices
Prep Time15 minutes mins
Cook Time1 hour hr
Course: Appetizer
Cuisine: Filipino
Keyword: chevon, goat meat, goat recipe
Servings: 6 people
Calories: 196kcal
Author: Vanjo Merano
- 2 lbs. goat skin cleaned
- 2 tablespoons Knorr Liquid Seasoning Chili
- 4 tablespoons ginger crushed
- 6 tablespoons white vinegar
- 2 tablespoons ginger minced
- 10 Thai chili pepper chopped
- 1 onion minced
- ½ teaspoon onion powder
- 1 tablespoon fish sauce
- 1 ½ teaspoons sugar
- 2 quarts water
- ¼ teaspoon ground black pepper
Boil water in a cooking pot. Add the crushed ginger and goat skin. Continue boiling for 1 hour or until the skin tenderizes. Remove the skin from the pot and let it cool down.
Chop the skin into small pieces. Set aside.
In a large bowl, combine vinegar and sugar. Mix well until the sugar gets diluted. Add fish sauce, minced ginger, onion, chili pepper, and ground black pepper. Stir.
Put the chopped goat skin into the same bowl and then add onion powder and Knorr Liquid seasoning. Mix until all the ingredients are well blended.
Cover the bowl and refrigerate for at least 1 hour before serving.
Share and enjoy!
Calories: 196kcal | Carbohydrates: 5g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 187mg | Sodium: 737mg | Potassium: 531mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 7mg