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.
Ingredients:
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 egg
1/2 cup milk(Alpine brand is the most tasty)
Procedure:
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.
Optional:
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.
Buenas....
ReplyDeleteNaiis ko kayong pasalamatan sa ideya ninyo na buuin ang site na ito. nararapat lamang na mayroon ng mag gawa ng site upang maipakita naman sa buong mmundo ang kultura ng mga KABITENYO...
Eugenio
Gracias for the appreciation. I'm not an expert cook but I am trying my best to share a bit of our beloved city to the world.
ReplyDeleteSuggest add tomatoes and spanish chorizo for more flavor. Yummy! :)
ReplyDeleteThanks for the tip :)
DeleteMy grandma used to cook it during Christmastime. She cooked it with beef,garbanzos,carrots. Taga Imus kami.
ReplyDeleteI am not a true-blooded Cavitena but I lived there fir many years and my sister married a Caviteno that somehow I really am thankful ang appreciative of the cooking recipes Cavite have ...In Mindoro it is always a simple sinaing na isda.
ReplyDeleteGracias for liking Cavite cooking :)
DeleteEvery other Christmas, my Nanay serve this. I know there are various ways to cook this dish but I remember her sauteing it in patis (fish sauce) and using ham bone for soup. Various meat are added - chicken, beef kenchi, and chick peas. I hope to be able to replicate her version this Christmas.
ReplyDeleteBorn and raised in Cavite City. We don't put chicken meat or bones. It's beef and pork meat - lomo and pata. Aaaand beef tripe & intestine! Also there is the preserve pigs feet, yung mga kuko lang na hamonado. Then, pechay, cabbage, potatoes, squash, macaroni. Think of nilaga/bulalo but with macaroni soup. And everything is cut to bite suze pieces, as big as a macaroni. :)
ReplyDelete