Common knowledge reminds us that the kambing, or goat, feeds on grass. Based on the picture below it is surprising to know that these animals also eat the meat of buko or young coconut. To those who like food, kambing reminds of a dish called kaldereta, which is very good pulutan. In drinking sprees, pulutan refers to the food that accompanies any alcoholic beverage.
Goat's milk can also be made into cheese. Since cheese and wine are end-products of fermentation, the alcohol comes again into the picture. We can recall from elementary science that alcohol is generated during fermentation. Sap from buko can be fermented into lambanog, a distilled alcohol drink. Lambanog, beer, and even wine is best enjoyed with kaldereta.
The hair of the kambing typically comes in black, brown or white, like the ones shown in the picture. Buko meat and cheese from goat's milk are all white. Perhaps, the color white evokes the feeling of euphoria that is claimed by those who drink lambanog. They imagine flying by the white clouds on a sunny sky.
Now let's go back to that dish called kaldereta. We have mentioned cheese before, and I was just reminded that this dairy product is an optional ingredient of the dish. In many cookbooks, cheese is not referred to as a kaldereta ingredient. Despite this omission, I highly recommend using cheese in cooking this dish. The cheese provides creaminess that works as counterpoint to the hot chilli in kaldereta.
It is very funny to think that the picture of buko-eating goats stimulated my mind to think of foods and drinks, while imagining fermentation and white clouds. The next time I buy buko juice, which a very good refreshment during the hot months, I will see coconuts differently. I might always see the buko-kambing connection.