Luncheon Meat Caldereta
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Prep Time
10 mins
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Cook Time
10 mins
-
Servings
4 people
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Calories
492 kcal
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Course
Main Course
-
Cuisine
Filipino
Luncheon Meat Caldereta
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Filipino caldereta recipe using luncheon meat
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Ingredients
- 350 grams CDO Luncheon Meat cut into cubes
- 3/4 cup tomato sauce
- 3 tablespoons liver spread
- 1 potato cubed
- 1 carrot cubed
- 2 bell peppers sliced
- 1 cup green peas
- 1 onion
- 4 cloves garlic chopped
- 2 tablespoons cheddar cheese shredded
- 3/4 cup water
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
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Instructions
- Heat cooking oil in a pan. Fry all sides of the cubed CDO Luncheon Meat until it browns. Set aside.
- Using the remaining oil (note: add more oil if needed), saute garlic and onion until the onion softens.
- Add the liver spread. Cook for 30 seconds.
- Pour tomato sauce and water. Let boil.
- Add potato and carrot. Cover the pan. Cook for 10 minutes.
- Add green peas, bell pepper, and fried luncheon meat. Stir. Cook for 2 minutes.
- Season with salt and ground black pepper.
Nutrition Information
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Calories
492kcal
(25%)
Carbohydrates
21g
(7%)
Protein
19g
(38%)
Fat
37g
(57%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Trans Fat
0.1g
Cholesterol
100mg
(33%)
Sodium
1527mg
(64%)
Potassium
850mg
(24%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
6837IU
(137%)
Vitamin C
98mg
(109%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 1527mg | 64% |
| Potassium | 850mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6837IU | 137% |
| Vitamin C | 98mg | 109% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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