Higit pa sa Calandracas: Ang Kaluluwa sa Bawat Tason ng Caldo Chabacana 🥣✨

 

Karamihan sa atin ay kilala ang 𝐂𝐚𝐥𝐚𝐧𝐝𝐫𝐚𝐜𝐚𝐬 bilang "sopas ng patay" dahil madalas itong ihain sa mga puyatan at lamay, ngunit ang ating mapa ng Chabacano Heritage Cuisine ay higit pa sa iisang caldero. Ang ating mga ninuno ay naging eksperto sa ahogao, kung saan pinaghalo nila ang istilong Espanyol, mga lokal na sangkap, at impluwensyang Tsino para makabuo ng mga sabaw na tanging atin lamang. Ang mga pamanang caldo na ito ay kasaysayang nakakain - sumasalamin sa makulay nating kultura sa bawat higop.

​Ang 𝐀𝐥𝐦𝐨𝐧𝐝𝐢𝐠𝐚𝐬 ay hango sa 𝘈𝘭𝘣𝘰𝘯𝘥𝘪𝘨𝘢𝘴 ng Spain na ginawa nating "comfort food," kung saan ang bola-bolang karne ay isinasama sa patola at misua sa isang malinaw at malasang sabaw. Para naman sa mga nangangailangan ng lakas, ang ating tradisyunal na 𝐁𝐚𝐭𝐜𝐡𝐨𝐲 ay nagbibigay ng sigla gamit ang halo ng laman ng baboy o lapay, atay, at bato na mas pinarami pa ng misua.

​Kung simple naman ang hanap, ang 𝐅𝐢𝐝𝐞𝐨𝐬 ang ating bersyon ng beef mami; dito ay bida ang dahan-dahang pinakuluan at ginintuang sabaw ng baka na nagpaparangal sa tiyaga ng tradisyunal na pagluluto. At ang 𝐋𝐚𝐧𝐠𝐥𝐚𝐧𝐠 na pinuri pa ni Rizal sa kanyang mga sulat dahil sa siksik na rekado nito gaya ng egg noodles, squid balls, kikiam, at mga sari-saring gulay ay hindi pancit kundi sopas sa atin.

Sa pagpapanatili ng mga sabaw na ito sa ating hapag, tinitiyak nating ang mga lasa at kwento ng ating mga ninuno ay patuloy na magpapakulo ng inspirasyon para sa susunod na henerasyon.

#Gastronomiya

#ChabacanoHeritageCuisine

#ChabacanoCuisineGastronomy

#FilipinoFoodMonth

​#CaldoChabacana

Pangboy's Kitchen, Cons Poblete, Cocina de Lutong Cavite, Aling Nena's Carinderia

GRACIAS to Ms. Joy Dela Rosa for the information on Batchoy and LangLang

Hototay

Hototay is originally a rich and delicious chinese soup. I remember when I was little we use to buy the best tasting Hototay beside Maria Claris theater.

Ingredients:
125 g. of boiled or steamed pork meat or chicken
75 g. of boiled or steamed pork liver
3-4 boiled chicken gizzards
6-8 steamed dumplings (recipe and instructions here)
7-8 c.of meat or chicken broth
a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind
1 carrot, sliced
1/4 head of native cabbage
1/2 head of garlic, crushed and peeled
1 onion, peeled, halved and thinly sliced
2 eggs
1 tbsp. of cooking oil
salt and pepper to taste

Procedure:
Cut the pork meat and liver into thin slices. Cut into 1/4 x 2 strips. Cut the gizzards into thin slices.

Peel and cut the carrot into florets or rings about 1/8 thick.

Shred the cabbage.

If you are using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you are using oyster, abalone and straw mushrooms, cut them in half.

Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.

Mutya ng Cavite

This is the most popular specialty seafood soup of Josephine Restaurant in Cavite and this is our family recipe.

Mutya ng Cavite is Caviteñean dish made of milk, cream and assorted seafood somewhat similar to Fisherman's Stew.

This is my own recipe version of Mutya ng Cavite which I concocted myself so I can it eat in the comfort of my home.

Ingredients:
1/2 cup butter
1 white onion, chopped
2 cloves garlic, minced
2 cups broth
2 cups milk
150 grams white fish fillets
150 grams mussels, beards removed
150 grams squid, skin and ink sacs removed
150 grams shrimp, shelled and deveined
white pepper
2 tbsps oil, divided
3 medium size potato, cubed
1 green bell pepper, chopped
Grated cheese, about 1/3 cup or more


Procedures:

Boil potatoes in water. Set aside broth. In a pan, heat one tablespoon of the oil and sauté fillets until cooked. Remove from pan. Add remaining oil and sauté mussels, squid, and shrimp. Set aside.

In a pan, melt butter sauté onions, garlic and bell pepper. Stir in flour. Add potato broth and milk then bring to a boil. Transfer all the seafood to the soup mixture. Add grated cheese. Season to taste with white pepper. Serve.

Feel free to share your feedbacks if ever you decide to try to make this recipe.

Pork Sotanghon Soup

Pork Sotanghon Soup is a Filipino style bean thread noodle soup using ground pork.

Ingredients:

1 bunch bean thread (sotanghon)

1/2 onion, minced

½ cup ground pork or left-over bola-bola, mashed

6-8 pieces fish balls, sliced (I prefer Dodo brand)

chicken broth

salt and pepper

1 fried scrambled egg, sliced

fried garlic

green onions (optional)

Procedure:

Soak the bean thread in hot water. Drain.

Saute onion and add ground pork. Add broth, salt and pepper. Bring to a boil then add fish balls. When fish balls starts to float add sotanghon. Let it boil and turn off heat.

To serve, garnish with green onions, sliced scrambled egg, pepper, fish sauce and fried garlic to taste.

Sopa de Fideos

To start the new year this blog is sharing our version in Cavite City of something similar to beef mami.  

Fideos or Sopa de Fideo is originally a Mexican noodle soup.

Ingredients:
1 cups ground beef

1 onion, minced

2 cloves garlic, minced

1 bundle fideos

4 cups water

patis, pepper or vetsin to taste

Procedure:

Fry the garlic in hot oil till slightly browned. Saute the onions, add the beef, some salt and stir to blend well adding 1/4 cup water. Cover and cook for 15 minutes. Now add the rest of the water and simmer gently. Add fideos. Season with patis, pepper or vetsin.

Misua sa Patola

Miswa sa Patola is a Filipino soup made with patola, hibe or shrimps and miswa noodles.



Ingredients:
1 medium sized patola, peeled and sliced
3 cloves garlic, minced
1 small white onion, sliced
1 pack hibe or 100 grams peeled shrimps
2 pieces misua noodles
4 cups water w/shrimps juice
salt and pepper to taste
2 tbsp cooking oil

Procedure:
Saute garlic until brown and add onion. Add hibe, patola and misua. Cook for a minute. Pour in water and bring to a boil. Season with salt and pepper to taste.

Almondigas

This is one of the famous miswa soup dish in Cavite and only pure bred Caviteño knows its called "Almondigas" while in latin countries where it originated it is called "Albondigas."

Almondigas is a soup dish made of meatballs and miswa with greens onions. 

Ingredients:

For the meat balls :

1/2 kilo of ground pork
1/2 carrot, grated or finely chopped
1 onion, finely chopped
1/2 tsp of salt
1/4 tsp of pepper
1 egg, lightly beaten
2 tbsp. of all-purpose flour
3/4 cup of cooking oil

For the soup :

5 cups of meat broth or hugas bigas
3 cloves of garlic, crushed
1 onion, sliced
salt and pepper (if broth is unsalted)
2 bundles of misua
kinchay, chopped or green onions
patis, to taste

Procedures:

Mix together all the ingredients for the meat balls, except the flour. Form into balls about 2 inches in diameter.

Heat a wok or skillet. Pour in the cooking oil until it starts to smoke. Roll each meat ball in flour and fry in hot oil, rolling the balls around in oil to brown evenly. Once lightly browned, remove from the wok or skillet and drain on paper towels.

Heat a large saucepan or casserole. Transfer 1 tbsp. of cooking oil from the skillet or wok. Saute the garlic and onion until the onion is soft. Pour in the broth. Bring to a boil. Add the meat balls. Lower the heat, cover and simmer for 10 minutes. Adjust seasonings, as needed. Turn off the heat. Add the misua and cover for another 5 minutes. Transfer to a soup bowl and top green onions. Serve hot.

Calandracas

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.

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.