Entree: Philippines – Bicol – Kandingga (Bicol-style spicy coconut milk stew of goat meat simmered with chiles and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) goat meat, bone-in or bone-young pieces, cut into 1½–2 inch (3–5 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 medium (about 150 g) onion, thinly sliced
- 6 cloves (about 18 g) garlic, minced
- 1 inch (2.5 cm) piece ginger, peeled and julienned
- 2 medium (about 240 g) ripe tomatoes, chopped
- 2 tsp (10 ml) fish sauce (patis), or to taste
- 1 cup (240 ml) coconut milk (thin)
- 1 cup (240 ml) coconut cream (thicker or second extraction) or additional full-fat coconut milk
- 8–12 siling labuyo or bird’s eye chiles, whole or halved for more heat (adjust to taste)
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste (adjust after simmering)
- 1/2 cup (120 ml) water or broth as needed
- 2 tbsp (30 ml) chopped scallions or spring onion for garnish (optional)

Instructions

1. Heat vegetable oil in a heavy pot over medium-high heat. Brown the goat meat in batches to develop color, about 4–5 minutes per side. Remove and set aside.
2. In the same pot, reduce heat to medium and sauté onion until translucent, about 3–4 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
3. Add chopped tomatoes and cook until they begin to break down, about 3–4 minutes. Return the browned goat meat to the pot.
4. Pour in fish sauce and stir to coat the meat. Add the thin coconut milk and 1/2 cup (120 ml) water or broth, bring to a gentle boil, then reduce heat to low.
5. Cover and simmer gently until the goat is tender, about 1 to 1½ hours depending on cut and age of meat. Stir occasionally and add more water/broth if needed to maintain a gentle simmer.
6. When the meat is tender, stir in the coconut cream (or extra coconut milk) and add the siling labuyo. Simmer uncovered for another 10–15 minutes until the sauce thickens slightly and flavors meld.
7. Taste and adjust seasoning with salt and more fish sauce if needed. Finish with ground black pepper.
8. Serve hot over steamed rice and garnish with chopped scallions if desired.