March 3, 2010



Kilawing Kambing Ingredients:
1 kilo burnt goat skin and meat, choppped into small pieces
2 tablespoon onion rings
1 1/2 cups vinegar
1/2 cup freshly squeezed calamansi juice
1 teaspoon chopped siling labuyo (chili pepper)
salt and pepper to taste
1/2 cup pespes (goat intestinal juice)

Kilawing Kambing Procedures:
1. Combine all the ingredients in a bowl except for pespes.
2. Pour the pespes over the mixture when ready to serve. Alternatively, you can serve the pespes in a separate bowl and serve it as dipping sauce with the goat meat.

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