In the Philippines, one of the most popular and exotic appetizers to enjoy when drinking a favorite beer, liquor or organic beverage is the Kinilaw na Kambing or Goat’s skin and meat in vinegar sauce. This is actually a rare kind of dish because we all know that goat is an expensive type of animal and mostly available during special occasions, especially in places outside the busy cities.
When done properly, this exotic dish is delicious and flavorful to eat because it is a combination of sour, salty, sweet and chili taste, which makes it even more intriguing to eat. Of course, the satisfying taste of this popular goat recipe will all depend on the exact tenderness of the skin and meat.
Here is the procedure for Kinilaw na Kambing:
- 1 kilo Goat Skin with thin Meat (grilled, cleaned and sliced thinly)
- ¼ Goat Liver (grilled and sliced finely)
- 1 cup of Sugarcane Vinegar (I prefer Datu Puti)
- 3 large Red Onions (peeled and chopped finely)
- 1 large thumb-sized ginger (peeled and chopped finely)
- 3-5 pieces of Chilies (chopped)
- Salt and ground pepper to taste
After grilling and cleaning the skin with thin meat, sliced thinly as desired for the dish and then set aside. You need to do the same process with the grilled goat liver as well.
When the sliced skin is ready with the exact tenderness, use a medium bowl to combine it with the liver, vinegar, ginger, onion, and chilies, right amount of salt and pepper, then mix evenly.
Remember, if it is necessary to add more vinegar, you can do so as long as the tenderness of the goat’s skin is perfect with the sourly taste.
When ready to serve, prepare this exotic dish as an appetizer and enjoy!
Image credit: town.hallohallo.com