Calandracas

Calandracas, one of the earliest recipes featured on this blog, deserves a revisit after 15 years. 

It's worth noting that since fully dedicating myself to Chabacano advocacy last year, this blog has seen a shift away from regular recipe features – a conscious choice that even led me to step back from my sideline food business. I've always believed in the power of focused effort, understanding that prioritizing what's most important in the present moment is key. This time, I'm revisiting Calandracas with a twist, using ground beef instead of the chicken that was traditional in our home's version and the one I initially shared. 

This adaptation will be used for an upcoming heritage food presentation and cooking activity for children and it's crucial to trial the recipe thoroughly beforehand.

Ingredients:

500 grams ground beef

10 cups water or more

2 beef bouillon cube (for extra flavor)

5 garlic cloves, crushed

1 onion, finely chopped

1 tablespoon cooking oil

200 grams macaroni (or more)

1 carrot, diced

2 medium potatoes, diced

1 cup squash (kalabasa), diced 

1 cup cabbage, chopped

1 cup pechay or Baguio pechay, chopped

1 can Alpine milk 

salt and pepper to taste

1 egg (optional)

Preparation:

Heat oil in a large pot over medium heat. Sauté garlic briefly until fragrant, then add onions and cook until soft. 

Add the ground beef to the pot. Break it up with a spoon and cook until it's fully browned and no longer pink.

Pour in the water and add the beef bouillon cube. Bring to a boil, then add the macaroni and cook for 10 minutes.

Add the carrots and potatoes. Cook for 5 minutes. Then add the squash, cabbage and pechay.

Season with salt and pepper to taste and simmer for 5 more minutes. 

Stir in the milk and heat through, but do not boil.

If using egg, slowly drizzle in the beaten egg while stirring the soup.

Cover and rest for a few minutes before serving.