Kaliente is an Ilokano dish and it’s popular appetizer (pulutan) in the Ilocos region.
Beef hide or skin is specially tough so cooking it for a chewy soft kaliente takes a lot of cooking time when boiling it in low fire to become tender (slow cooking). You can either choose for tougher or softer bite by doing a test while cooking and boiling skin. Boil it for more minutes if you want a more tender kaliente.
Kilawin na Kaliente
1/4 kilo Beef hide or skin
1 thumb ginger, minced
1 onion, minced
2-3 Red Chili pepper (labuyo), I used other chilies here
1 Lemon, juiced (or vinegar/or calamansi)
Salt and Pepper, to taste
- Boil beef hide or skin in low fire to become tender. You can either prefer it tougher or softer by testing and tasting the boiling skin. Boil it some more if you want a more tender kaliente.
- Cut, dice the drained cooked skin into bite pieces. Add the rest of the ingredients.
- Spice it up and mix thoroughly for the flavor to seep in perfectly and completely into the skin pieces.
- Kaliente is ready. It can be served hot or slightly chilled.
- Spice it more with pepper or chili if you want it hot.