Kulinarya’s theme for the month of November 2011 is ARROZ CALDO (Filipino Chicken Congee).
I’ve previously featured ARROZ CALDO (Filipino Chicken Congee) for the month of May 2011 for Kulinarya. So to make it different for this month’s Kulinarya theme, I’m featuring another Filipino Congee which is Goto (Filipino Beef Congee). “Goto” means “Beef Tripe” in Tagalog and it is one of the main ingredients for this Filipino Congee. This is another popular Filipino street food that can be serve for merienda (snack) or a “pick me upper” after a hard night drinking session.
I’m a bit vague about this dish as I always thought that “Lugaw” (Filipino Congee) are all the same, some are just tastier then others. But thanks to my high school classmates at ILHS 1987-1991 in Malabon and through the power of Facebook, they gave me some ideas on how to make my first “Goto” and what tasty side dishes you can team it up with.
What I did with my Goto (Filipino Beef Congee) is to make it purely more in the Beef side of things so that it is not to be confuse with Arroz Caldo (Filipino Chicken Congee). I didn’t do half and half…like use chicken stock instead of beef stock, as this is my first try on making this dish and I want the Beef flavour to shine. I’ve made my own Beef stock from the free beef bones (about 3kg) my Inala butcher gave me and simmered my Beef Brisket, Tripe and Tendons on it till tender. What came out of this wonderful broth was a very tasty and flavourful Goto….. to tell you the truth, I love it more than Arroz Caldo.
So here’s my recipe and I hope anyone who tries it will love it too…
GOTO (Filipino Beef Congee)
300g cooked beef brisket, sliced
250g cooked beef tripe, sliced
1 1/2 cup glutinous rice (malagkit)
5 cloves garlic, finely crushed
50g ginger, sliced
1 large onion, sliced
5 tbspn cooking oil
2 litres of homemade beef stock
1/4 tspn ground turmeric
1/4 tspn ground black pepper
50ml fish sauce
*used AUS. Measuring Cups & Spoons
~ You can separate a handful of the Beef Brisket and Tripe for “Toppings” if you want to.
~ Rinse your glutinous rice a couple of times over cold water, drain well and set aside.
~ Heat your cooking oil and deep fry your garlic till golden brown. Remove the pot from heat to avoid burning your garlic. Scoop your fried garlic with a ladle and drain well before placing in a bowl lined with kitchen paper towels, set aside for “Toppings”. Leave the hot oil in the pot and put back to your stovetop. Sauté your ginger and onions till translucent in medium-high heat.
~ Add in your sliced Beef Brisket and Tripe, stir it a couple of times and then place in your turmeric and pepper. Stir in your fish sauce and let the mixture simmer for 15 seconds.
~ Stir in your rinsed/drained glutinous rice. Make sure the rice soaks up the liquid in the pan. Pour in your beef stock and water. Stir to evenly disperse the rice and brisket/tripe, make sure you scrape the bottom of the pot to unstuck anything that is stuck. Bring to boil, then lower the heat to simmering stage, dispose the scum that accumulates on the surface. Keep stirring the sides and bottom of the pot to prevent burning your Goto.
~ It’s done once the rice starts to crumble and blend with the liquid. Turn off the stove and let the pot sit there for awhile, while you prep for the toppings.
RECOMMENDED TOPPINGS: Fried onions/garlic, , Chopped Fresh Chives or Shallots, Sliced Cooked Beef Tendon/Brisket/Tripe, Whole Boiled Eggs and crushed Chicharon (Pork Crackling). Crispy Fried Tofu Cubes would be great as a topping too to add more texture to your Goto.
BEST WITH: Tokwa’t Baboy, a good squeeze of half of a calamansi or a small wedge of lemon and for good measure, fish sauce & ground pepper on the side for individual seasoning. In Malabon, we traditionally order a side plate of 1-2 pcs of Sumpia (Vegetable Medley Spring rolls) along with our Congee.
- I’ve made my homemade Beef Stock a couple days ahead as I refrigerated the cooled/sieved liquid stock to make the oil on top solidify so it is easier for me to remove it the next day.
- After removing the solidified oil on top of my beef stock, I then use the stock to simmer my Beef Brisket, Tripe and Tendon (optional) till they become tender….1 to 1 1/2 hour. Once cooked to my desired softness, I then remove/let it cool and then refrigerate. They are easier to cut into thin slices after refrigeration.
- Once you start boiling/simmering the Goto you have to constantly stir the mixture to avoid parts of it sticking to the bottom. Burning the bottom is not the ideal thing you want in the end, imagine bits and pieces of burnt parts floating around…not really appetising!
- Skimming and disposing the floating scum while the Goto is simmering will give you a clean overall congee with no brown bits floating around.
- Ground Turmeric will give you that distinct yellow tinge that most Filipino Congee have.