Calandracas

Method

1. Soak sotanghon if using, then drain and cut into manageable lengths. Drain thoroughly afterward so the measured liquid and texture remain accurate.
2. Simmer chicken and pork in stock with bay leaf until tender, then remove and shred or slice. Use a quiet simmer and stir along the base often enough to stop scorching.
3. Heat oil in another pot and sauté garlic and onion until aromatic.
4. Add carrot, potato, and chickpeas, then pour in the strained broth.
5. Return the meats and simmer until the vegetables are tender.
6. Add the noodles and cabbage, cooking only until the noodles are soft. Taste a strand early and stop while it is still springy, because the noodles continue softening in the hot liquid.
7. If the noodles absorb too much liquid before serving, loosen them with a small amount of hot broth rather than cold water.
8. Season with patis and pepper, then serve with calamansi.