Kalderetang Batangas

Some great chefs can cook really good "caldereta" but my own chef Redd Agustin cannot top my own version of "Kalderetang Batangas", while some put carrots and potatoes and tomato sauce and tomato sauce, I like to keep my version simple but delicious.

Ingredients:

* 1 1/2 Buto-buto ( you can use ribs if you want).  I use bones because it gives out more flavour.
*  onions (3 whole minced)
* garlic (1 bulb minced)
* Reno Liver Spread (Large)
* 1/2 butter (diced)
* 1/2 cheese (shredded)
* chili (siling pula) (minced)
* meat cubes
* salt and pepper to taste
* cooking oil
* water

How to cook:

1. Saute onions and garlic in oil, once golden brown put the "buto-buto" and 1/4 of the butter, put 3 cups of water, cover and let it simmer.  Put more water if desired to simmer the meat.

2. Once the meat is tender, put meat cubes or meat granules, liver spread and cheese.  Make sure that you stir the dish continuously to avoid burning, continue cooking under low heat.

3.. Lastly put what's left in the butter, salt and pepper to taste, if you wish to add more water to create more sauce, please do.  Add the chili and simmer for 5 more minutes or until fully cooked. 

4. Serve with plain rice.

5. Enjoy!