Cooking with Judai

The superstar chef shares three of her favorite recipes



PASTA BOLOGNESE

Ingredients

1/4 cup extra virgin olive oil
2 medium onions (finely chopped)
4 celery stalks (finely chopped)
2 carrots (peeled and finely chopped)
5 garlic cloves (sliced)
1 pound ground beef
1 pound ground fork (you can also substitute meats with ground chicken and turkey, for people who don't eat beef and pork)
1/4 pound bacon (sliced)
1 can tomato paste
1 cup milk
1 cup dry white wine
1 teaspoon fresh thyme leaves
Salt and black pepper to taste
Parmesan cheese for topping

Procedure:

In a heavy-bottomed sauce pan, heat olive oil over medium fire. Add onions, celery, carrots and garlic until translucent but not browned. After five minutes, add pork, beef and bacon to vegetables. Brown over high heat. Stir constantly to prevent the meat from sticking to the pan. Add tomato paste, milk, wine and thyme. Bring to a boil, then simmer over medium low heat for one to one and a half hours. Season with salt and pepper. Grate Parmiagiano-Regglano cheese over pasta before serving.

You can also put whatever sausage you like for added taste. This dish serves 6 to 8 pax. Leftovers can be refrigerated up to four days and can be frozen for months.


CHICKEN SOPAS ALA HOODIE



Ingredients

chicken stock

Chicken bones fresh, available in any grocery or market. Include the meat
1 piece carrot cut into quarters
1 stalk celery quarter cuts
1 piece onion quarter cuts
8 pieces peppercorns
Chicken powder

Combine all ingredients in a stock pot with water and allow mixture to boil. Remove all the white residue from the chicken.

sopas

chicken meat Shredded from the chicken stock
2 pieces carrots finely chopped
1 piece onion chopped
2 tbsps Olive oil
1 big can evaporated milk
1/4 cup cream
grated cheese
curry powder
4 cloves garlic finely chopped
1/4 cup butter

Saute carrots, onions, and garlic in olive oil until sweaty and translucent. Add shredded chicken. Add butter then sauté until chicken turns slightly brown. Add chicken stock, about three to four cups. Then add the milk and cream. Let it simmer, then add cheese and curry powder. If it gets too creamy, just add chicken stock. Add salt and pepper to taste. Serve with extra grated cheese on top.

I always make my own chicken stock kapag nag-so-sopas ako. Mas malasa kasi eh. At saka gusto ko lang na pinahihirapan ko ang sarili ko.

Ito pong dish na ito requires a lot of time para mas maging malasa at malambot yung baka. You can also keep this sa freezer pag may natira. Mas sumasarap ang kaldereta kapag matagal na.

KALDERETANG BAKA

Ingredients:



1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chili peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking oil or olive oil

Instructions:

In a casserole, sauté garlic and onions in oil. Then add tomatoes, red and green pepper, and chili peppers. Add in the beef, tomato sauce, liver spread, and water or stock, and salt to taste and let simmer for at least 1 hour or until the beef is tender. Then add cheese and olives (optional) and continue to simmer until the sauce thickens. Serve with plain rice.

Taken from StarStudio Magazine: Judy Ann Santos Special Edition