Let me share to you today a famous Caviteñean soup called Kalandrakas or Calandracas
The authentic Caviteñean kalandrakas according to my mom uses not only chicken bones but as well as pork, beef and ham so it’s not surprising the broth is very rich and delicious. I have no idea how the original kalandrakas taste like and the ingredients in it but this is the recipe of the healthier kalandrakas version I grew up with.
300 grams chicken (chicken breast is best)
5 cups water
1 chicken stock cube (for added flavor)
1 small onion, sliced
2 cloves garlic, minced
1 tsp cooking oil
1 cup macaroni
1 carrot, cubed
2 medium potatoes, cubed
1 cup cubed squash
½ cup chopped cabbage
½ cup chopped pechay baguio or pechay
salt and pepper to taste
1/2 cup milk(Alpine brand is the most tasty)
Boil the chicken in the water. Add the salt and pepper to taste. Once the chicken is cooked, take it out of the stock and shred or slice. Save the stock and set aside the shredded chicken.
In a large saucepan, heat the oil. Add the garlic and saute until lightly brown, then add the onions. Add the shredded chicken. When the chicken is slightly brown, add the chicken stock. Add the chicken stock cube, if preferred.
When the stock boils, add the macaroni. As soon as the macaroni is al dente, add carrots, potatoes and squash. Stir. After 3 minutes, add pechay and cabbage. Keep stirring. Add salt and pepper to taste.
Stir the beaten egg in the soup. Slowly add the milk and keep stirring. Serve and Enjoy !
I wish I can do time travel and see my ancestor cooking but for now I have to content myself with this recipe. Some also adds fried chorizo for added soup flavor.