I was chattin’ it up with a few friends on Instagram earlier and someone mentioned an Ilocano(Filipino regional identity kind of thing) dish that reminded me of this roasted goat kilawen that I’ve made which I haven’t written about for Feistycook. It must be because I already have something similar called Goat W/ Lemon, Ginger, and Cilantro dish posted years ago. There’s a bit of a difference to it though so I figured, hey, I might as well post this now too. Add it to my goat archives which now consist of 2 recipes. I sure hope I’m impressing you with that goat factoids..HAHA!
In any event, if you ever need someone who would immediately think about food while in the midst of a conversation, call me(or e-mail, whichever you prefer). I’ve proven time and time again that I may not remember your name right at that moment but I can certainly remember food. BOOM!
Now let me show you how I made this variation..
|Roasted Goat With Scallions Kilawen|
- 1 pack of goat meat, 1 1/2 pounds
- sprinkle of lemon & pepper seasoning
- a handful of pickled ginger, chopped (or fresh ginger, chopped)
- 1 lemon
- 1/4 cup of soy sauce
- 3-5 sprigs of scallions, julliened
- 1/2 spoon of wasabi mayonnaise (or regular mayonnaise)
- sprinkle of red pepper flakes (optional)
- black pepper
- Preheat the oven to 355°
- Season the goat meat with lemon and pepper seasoning. Place in a foil-lined sheet pan. Stick it in the oven to roast for 15-20 minutes. Once done, cool the goat meat slightly then slice in cubes or small pieces.
- Place the sliced roasted goat meat in a mixing bowl. Add the lemon juice, pickled ginger, soy sauce, wasabi mayonnaise, black pepper, red pepper flakes, and julliened scallions. Mix everything together. Adjust the seasonings to your preference. I prefer mine hot and spicy.
Serve with rice or as is which is actually best with beer.
By the way, you can find the pickled ginger and wasabi mayonnaise in any Asian stores. I like to stock on these when I visit the Filipino store from either Goldsboro or Raleigh. They go really well with sushi and sisig. I also use pickled ginger in some of my stir-fry dishes. If you don’t have wasabi mayonnaise, regular mayonnaise is fine. Why is it needed in this dish, you ask? Because the mayonnaise will resemble the texture of the goat brain which is the main component in making authentic goat kilawen.
As for the goat, don’t be scared to try cooking it. You can easily find fresh goat meat at Farmer’s Market. I actually found these chopped goat in Food Lion, believe it or not. Try exploring your grocery store sometimes. Goat meat in a pack like this is usually located in the frozen section. Good Luck!