Here is a goat dish that I made with lemon, ginger, vinegar, and cilantro. The Filipino term of this is called “KILAWEN“, pronounced as “kee-lah-when“. My version is more of the minimized version because the authentic dish actually involves goat skin, brain, liver, and some grilling. This goat dish is still good and probably easier to make compare to the authentic version.

goat roast, 3-5 pounds
fresh ginger (get a big one)
3 cloves of garlic
1 lemon
1/4 cup of vinegar
3 sprigs of scallions, chopped finely
a few sprigs of cilantro, chopped finely
1 spoonful of mayonnaise
1/2 spoon of wasabi mayonnaise
sprinkle of red pepper flakes
salt and pepper
water for boiling
oil for sautéing
another 1/4 cup of water


Take half of the fresh ginger and smack it hard with a knife on a cutting board. Put in a pot half-filled with water. Boil the goat roast and ginger for about an hour and a half. Add more water if necessary.


Once boiled, take the goat out of the pan. Put it in a container and store in the fridge for an hour or so. Just to cool it down before slicing for the dish.


Once the goat meat has cooled down, take the meat out the bones and slice in cubes.


Peel and chop the remaining ginger finely. Chop the garlic and scallions as well.


Heat up oil in a pan. Sauté garlic, ginger, and scallions. Add the cubed goat meat. Stir for a bit and let it cook 5 minutes.

Add the vinegar, lemon juice, 1/4 cup of water, red pepper flakes, salt and pepper. Stir everything together and cook for another 15 minutes or so.


Stir in the mayonnaise and the wasabi mayonnaise at the last minute. The regular mayonnaise will substitute for the brain. I only added the wasabi mayonnaise for a spicy kick. Garnish the dish with chopped cilantro.




Filipinos love to pair this goat dish with beer when hanging out with friends for parties or lounging around on the weekends. We love eating it with white rice.


–originally posted at old Blisstree/b5m3edia–


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