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Monday, April 04, 2005
What's your goat Andy?
By Rommel G. Rebollido
EVER heard of Capra hircus?
Hint: It is a hoofed four-legged creature which eyes have rectangular pupils. No Andy, it is not that lofty supernatural thing that puffs a big cigar.
If you have not guessed and got a penchant for kilawen, kaldereta or pinapaitan (not papait as others would term it), then you just do not know well your goat.
Capra hircus is the scientific name of that creature which the Ilocanos call kalding, kanding in the Visayans and kambing among the Tagalogs.
Goat, said to be the most useful of domesticated animals, has been around since the Biblical time, producing milk, cheese, meat and leather.
Andy Cruz, a newsman pal, would know another use of goat's hair and that would come later in this article.
Goat meat or chevon is gaining popularity and is becoming one of the widely consumed meats, especially in this country, where the horned creature is a known fare among Ilocanos.
Could be why Lucifer, in an anecdote, refuses to go to the North because people there might mistake him for a goat.
Even if usually highly priced, chevon is savored in many parts of the country and abroad--as cabrito in Spain, chevreau in France, and also relished in Indonesia as sate kambing dipped in peanut sauce.
Meat buffs said chevon possesses an excellent flavor somewhat similar to venison (deer) and has less fat than chicken or any of the red meats.
Meat experts said it is because goats tend to put their fat internally before they deposit it externally.
Try to notice that when a goat is slaughtered, the internal fat is removed along with the rest of the innards. There is also a thin line of fat over its muscles that apparently are there to keep moisture.
Often the choice meat of health-conscious people, chevon has very good ratio of polyunsaturated to saturated fats that makes it a healthy choice, a friend nutritionist Joe Vestal once said.
A bit of a drawback is that with its low fat content, goat meat easily loses moisture and toughens fast if cooked at high temperature.
But, who is stopping whom when it is goat in the cauldron?
For lack of a pressure cooker, try to marinade the chevon in beer before cooking and you can lip smack Andy for that tender chevon.
But, what is this talk about goat meat giving the heat and could improve the sexual prowess of a guy like my friend Andy?
At a time when Viagra is the in thing among the limps who can afford the expensive tablet, the "have-nots" may just turn to such indigenous crafts like herbs and goat's hair.
In certain corners of most urban jungles, there are the usual enterprising hawkers who would discreetly offer an array of those goat doodads, touted to improve sex lives.
Andy said men who want to liven up their sex lives may pretty well opt for a goat's eye, which is actually a ring made from goat's hair.
The hairy thingamajig is worn around the male organ and there you go. Obviously, we cannot write here what is going to happen next.
But, we can tell you how to enjoy your meat, err chevon, rather. As a departure from the usual fare of stewed goat meat (kaldereta), pinapaitan or kilawen, try to cook a spicy curried goat.
You will need a kilo of chevon cut into two-inch chunks of meat and bone, three tablespoon chopped ginger, one large onion chopped, one bunch scallions, two fresh garlic cloves, two tbsp curry powder, one teaspoon white pepper 1/2 tsp salt, siling labuyo, two tbsp cooking oil one cup potatoes cubed and two cups rich coconut milk.
Trim any fat off the meat and then cut the meat into small pieces. The bones are usually left in the curry to contribute flavor and nutrition.
Rub ginger on the meat and then combine with the onion, garlic and spices. Leave covered for two hours (Better if overnight in the refrigerator).
Heat oil in a skillet over medium heat and brown the meat mixture. Add the water and simmer for one hour. Add potatoes and check seasonings as you continue cooking for about 30 minutes more until tender. Add water as needed.
For those who said that goat meat gives the heat, we tell you to enjoy your goat meat while hot.
No need for that thingamajig. Andy, how would you like your goat, tender or hairy?
For Bisaya stories from General Santos. Click here. (This section is updated every Monday)
(April 4, 2005 issue)
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