Monday, May 16, 2011

Goto delight

Goto and lugaw are both savory and soupy porridge (congee), eaten by a typical Filipino household. The difference between the two lies on the main ingredient, Goto uses tripe with or without intestines while lugaw uses chicken wings,legs or thighs.

I love lugaw and goto for breakfast or dinner especially on a rainy night. It's soothing, filling, cheap and easy to prepare. Aside from that, I like to think of the many toppings I can use to jazz them up. The thing is I've never cooked one before so this was a challenge. Well, I am happy to report that I managed to cook my first goto with such great results! This won't be possible if not for Miss Connie's Home Cooking Rocks( which helped me figure out how to cook this dish. Miss Connie, thanks a lot!!!!

Ingredients for the Goto (serves 6 hungry adults):
1 cup cooked malagkit or fancy california rice (cooked in 4 cups water)
1 cup jasmine rice
3 tablespoons chopped ginger
1 whole head of garlic,crushed
1 large onion,chopped
1 kilo of beef tripe (boiled to preferred tenderness) cut into strips
2 cups chicken stock
4 cups water (add more if needed)
2 tablespoons vegetable oil
patis/fish sauce to taste

hard boiled eggs
chopped green onion/chives
fried garlic
crispy pork belly (ingredients and procedure to follow)
fried extra firm tofu
special soy condiment (soy sauce with vinegar, garlic, sugar, onions and pepper flakes)
crushed chicharon/chicharrones
lemon juice

1. Heat oil in a stock pot. Saute onions, ginger and garlic. Don't let the garlic brown.
2. Add the tripe and season with 3tbsp fish sauce. Let it simmer.
3. Stir in the rice into the pot, then add the chicken stock. Let it simmer then add water from time to time. (note: the soupier, the better - in my opinion).
4. Once the rice is cooked, add the cooked malagkit and stir. Let it simmer for 10 minutes. Put additional patis/fish sauce to taste. Add more water if the mixture is too thick. Simmer for additional 5 minutes in low fire.
5. Turn off the stove. Serve in individual soup bowls with the preferred toppings. Enjoy!

Crispy Pork Belly
Rindless pork belly (bacon cut)

1. Preheat oven to 400 degrees F.
2. In an aluminum covered baking sheet, place on top a baking or cookie rack coated with cooking spray.
3. Arrange pork belly (seasoned with salt and pepper on both sides) on top of the rack. Then put the baking sheet in the oven and let it cook for 25 minutes.
4. After 25 minutes, carefully remove the rack and turn the bellies to its other side. Put back in the oven, lower the heat to 350 degrees F and cook for 15-20 minutes til golden brown.
5. Turn off the oven and arrange pork bellies in serving dish. Enjoy!


  1. I love eating lugaw and goto with lots of chillies on it eventhough I'm on a diet.

  2. Thanks for the comment,JaneDee!!! Yup,i love putting lots of chilies too! If only I have the ones that we put in our siomai - it would be perfect!