Calandracas

Calandracas or Kalandrakas is a dish from Cavite that is nowadays prepared in many ways, the most common ones are using sotanghon noodles and another one uses pasta, cooked with either chicken, pork, beef and/or ham plus vegetables, potatoes and chickpeas, then seasoned with Patis Tanza.


Calandracas or Kalandrakas is a dish from Cavite that is nowadays prepared in many ways, the most common ones are using sotanghon noodles and another one uses pasta, cooked with either chicken, pork, beef and/or ham plus vegetables, potatoes and chickpeas, then seasoned with Patis Tanza. This soup is an all in one dish where protein, carbs and your vegetables are married in one delicious soup bowl.

This dish is commonly served during a wake, and I can understand why? Its filling, it’s comforting and its warming specially on a cold night where wakes are usually held back home, apparently the name come from the word “calandra” which means “where the coffin is laid”. Nowadays it is still served as such but it is also served as a special weekend dish where it is usually served on family gatherings and fiesta.

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Calandracas 1

Calandracas

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Calandracas or Kalandrakas is a dish from Cavite that is nowadays prepared in many ways, the most common ones are using sotanghon noodles and another one uses pasta, cooked with either chicken, pork, beef and/or ham plus vegetables, potatoes and chickpeas, then seasoned with Patis Tanza.


Scale

Ingredients

  • 750 g beef brisket, cubed
  • 3 pcs chorizo, sliced
  • 2 cups macaroni pasta
  • 400 g can chickpeas, drained and rinsed
  • 3 pcs medium potatoes, cubed
  • 1/2 cabbage, sliced
  • 2 white onions, sliced
  • 4 cups beef stock
  • fish sauce
  • salt
  • freshly ground black pepper
  • oil

Instructions

  1. Season beef cubes with salt and freshly ground black pepper.
  2. In a soup pot add a bit of oil, heat it up until its smoking point then add the beef. Brown beef cubes on all sides.
  3. Add the chorizo, onions, beef stock and pour enough water to cover the meat. Bring to a boil then simmer for 1 hour
  4. Add the potatoes simmer for 5 minutes
  5. Add the macaroni and chickpeas then simmer for 5 minutes.
  6. Add the cabbage then simmer for 5 more minutes
  7. Season with fish sauce and freshly ground black pepper then serve.

 

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2 Responses

  1. Yum, this certainly looks like a good warming dish for the winter. I also had a look at your Valenciana Rice (paella) recipe from 2016. I made ‘Paella Valenciana’ last year when I was in Madrid. How interesting to learn that the Filipino version uses coconut milk!

  2. kitchenriffs says:

    Really interesting history behind this dish! It looks wonderful — but I’ve never met a pasta-type dish that I didn’t love. 🙂 Good stuff — thanks.

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