Lugaw Goto Recipe

Lugaw or rice porridge (congee) is a well known chinese rice recipe that is embreced by filipino. Lugaw has many variation depending on the type of meat thatwill be included. For arroz caldo recipe we usually used chicken as the main meat and for lugaw goto it is innards meat are being used.  There is also another type og goto known as goto batangas recipe were they didn't include rice as a ingredient, they only cook cows innard as the main recipe.In my previous post i have written about recipe for arroz caldo but now here is another variation of lugaw recipe -Goto.

Ingredients for Goto Recipes

• 1 kg of  Goto (beef tripes) clean and boiled in 1 litre of water for 1 1/2 hours or until the meat tenderize, cut into serving pcs, drain tripes set aside and keep broth.
• 3 heads of Garlic, Fry 2/12 heads for later use
• Minced the remaining
• 1 pc garlic, slice
• 5 thumb size ginger, skinned and cut into strips
• 3 tbsp Patis
• 1/2 kg glutinous rice ( cooked)
• kasubha
• 2 tbsp ground peppercon
• Vetsin
• Beef cubes
• 1 bundle of spring onion, chopped
• Salt to taste

Procedure of Cooking for Lugaw (Goto)

In a heated pot with cooking oil sautee garlic, onion, ginger, beef  tripe and fish sauce, cover and simmer for 15 minute or when the tripe extract meat juices. Add broth stock, beef cubes, ground peppercorn, bring to boil and add cooked glutinous rice, bring to boil while constantly stirring. And lastly add vestin, kasubha,  and salt to taste. Served in hot lugaw (goto recipes) in a bowl with tokwa't baboy as a side dish.

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Arrozcaldo Recipe

Arrozcaldo Recipe is the Filipino version of popular chinese recipe congee or rice porridge. In Philippines we always prepare congee for breakfast or for merienda especially for sick people. Filipino really love lugao and one of the variation of lugao is arroz caldo recipes which means chicken in a lugao. Anyway if you want to prepare a delicious and flavorful arrozcaldo just follow my step by step procedure.

Ingredient  of Arrozcaldo Recipe

• Garlic 3 tbsp, minced
• 1 onion , sliced
• Ginger 3 tbsp, diced
• 3/4 Chicken, wash and cut into serving pieces
• 1/2 kg Atay balun-balunan (Chicken liver and gizzard), Clean
• 2 tbsp patis
• 2 Chicken cubes
• Salt to taste
• Kasubha (Saffron)
• 1/4 kg malagkit
• 1/4 kg rice

Procedure of Cooking for Arroscaldo :

In a casserole, wash and cook rice and malagkit set aside. In a pot with oil sautee garlic, onion, ginger add chicken, atay balun-balunan and patis ,cover and simmer for 15 minute. Add 1 liter of water  to boil, simmer for 15 minute or until the chicken is well cook. When the chicken is cook add rice and simmer for another 20 minute while constantly stirring to avoid burning the rice . When the rice is well cook, add chicken cubes, vetsin, kasubha and salt to taste.

Served arrozcaldo recipe hot in a bowl with patis ,calamansi and tokwa't baboy for side dish

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Ukoy Recipe

Ukoy or Okoy recipe is a well known filipino appetizer of for a side dish for lugao or goto. The main ingredient here is a mongo sprout but grated calabasa can be used also as a subtitute. here is my method of cooking for this crispy filipino food - ukoy.

Ingredient for Ukoy recipe:

Batter

• 1 cup of gold medal all purpose flour
• Cooking oil
• 1 1/2 tsp baking powder
• 1 1/2 tsp iodized salt
• 1/2 tsp ground pepper
• atsuete oil
• Shrimp juice (do this by pounding shrimp shell and head using mortar and pestle with a little water (1 1/2 cup or just use blender)
• 1 egg beaten

Toppings

• 2 cup of mongo sprout
• 1 cup of spring onion, chopped
• 2 pcs tokwa, cut thinly flat
• 1/4 kg shrimp

Sauce or Dipping

1/2 cup of vinegar
1/4 cup soysauce
1 tbsp of crushed garlis
Siling labuyo

Direction of Preparation for Ukoy
In a bowl, mix mix all purpose flour, cornstarch, baking powder,salt,pepper,beaten egg, ground pepper, and 1 1/2 cup of beaten egg, mix briskly to form batter. In a saucer, plce a little amount of mongo sprout and top with spring onion, shrimp and slice of tokwa and add a scoop of batter just enough to the cover topping. In a pot, heat cooking oil and fry batter unti it becomes golden brown and crispy. For the dipping, just mix all of the ingredient. Served ukoy recipe while hot and crispy with a dipping, best served as a side dish for Goto.

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