This our version of Calandracas ... that soup from the province of Cavite, which we prepare for Christmas Eve and New Year's Eve. There's nothing like a hot hearty soup to warm you up during the cold of midnight. Cavitenos traditionally eat Calandracas during New Year's Eve, but I like it so much that we've included Christmas Eve as an occasion to cook the said dish.
There was enough left over ingredients to cook another batch, so we had Calandracas again yesterday. Yum!
A good blogpost of the origins and the preparation of the said dish is by Ige Ramos at http://igeramos.multiply.com/journal/item/61/Calandracas
It is in Tagalog though, so if you don't understand the language, you'd need a translator.
Our preparation of Calandracas has some differences from Ige's recipe. Whenever it's hard to find pata de hamon in nearby wet markets or supermarkets, we use chorizo instead. We tend to use kinchay because it has more taste than the regular celery. We also do not use chicken liver, beef liver, pumpkin, macaroni or onions. I suspect we've kinda meshed together Calandracas and Caldo de Gallego in our version of the soup.
At lunch today, I rummaged through the ref and saw there's some more chorizo, a couple of eggs, and some kinchay in the crisper. I decided to make fried rice.
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