An update from my old entry on Friday, June 12th, 2009 (GOTO (beef tripe) CONGEE), adding boiled eggs in it makes it heavy but more tastier. At the same time beef tripe was used left over from my christmas, new year and my son’s birthday cooking.
LOL…….I really don’t know how iI will translate this in english; “Nilagang itlog at tripe sa Lugaw”! Anyway, this was our Merienda yesterday. I decided to get rid the left over from Holidays. This will be the last beef tripe from christmas. The tripe that I used here was bolied and frozen. In one word cooked. I just thawed it and cut into thinly strips and added to my “LUGAW” with hard boiled eggs as request by my hubby. Everybody enjoyed it, eventhough just simple as that.


* 3 cups of Malagkit (Glutinous rice)
* 75 g Beef tripe, boiled and cut into strip thinly
* 4 to 6 pcs. hard boiled Eggs
* some scallions or chive, chopped
* a thumb-sized Ginger
* 1 whole garlic, minced
* 3 tbsps. Vegetable oil
* 2 pcs. beef or chicken broth cubes
* some salt and pepper
* 4 to 6 cups water or soup stock


—Heat some vegetable oil in a casserole, saute onion, garlic, ginger, boiled tripe and glutinous rice. Season with 2 beef broth cubes and some salt and pepper.

—Pour some water or soup stock, cover and bring into boil until done.

—Add chives and boiled eggs, stir to blend. In a pan with a little bit oil saute minced garlic until golden brown.

—Serve “lugaw” while hot topped with garlic and fresh scallions or chive.


GOTO (beef tripe) CONGEE

Congee (lugaw) is a national midday or mid-afternoon merienda (snack). It can be served plain or with a variety of meat mixed in it. Goto, or beef tripe, is a favorite meat used for congee.
While it is traditional to use glutinous rice (malagkit) for making congee, some people find it too heavy for a snack. One option is to use one part of glutinous rice and one part of regular rice. For an even lighter congee, only regular rice is used.The appearance of the congee may be altered too. You can use kasubha, the reddish-brown stamen of a native plant. Since I’m in Europe, there’s no Kasubha, I used finely chopped chives. Remembering my Tatay he used to have it for breakfast rather than merienda:)


* 2 cups of glutinous rice (malagkit)
* 500 g of goto (beef tripe)
* 1 whole garlic
* 1 whole onion
* 5 pepper corns
* 2 bay leaf
* salt or patis ( I used patis)
* broth from the boiled tripe
* 3 tbsps. vegetable oil
* ginger, julienned
* chives (dahon ng sibuyas na mura) finely chopped, alernative for “Kasubha”
* 1 spring onion
* 2 cubes of Maggi for more taste and aroma


1.) Start by cooking the beef tripe. Remove the tripe from the broth and cool. Strain the broth and measure 10 cups for cooking the congee. Cut the beef tripe, set aside.

2.) Heat a large saucepan or casserole. Brown the unwashed rice without any oil. Transfer to a bowl. Add the cooking oil to the hot saucepan or casserole. Saute the chopped onion, ginger and beef tripe. Add the browned rice. Pour in the strained broth and bring to a boil. Cover and simmer for about 40-45 minutes or until the rice grains are puffed. Add pepper, dried chives (alernative for “kasubha”), 2 cubes of Maggi for more aroma, and Laurel or bay leaf add more salt or patis if necessary.

3.) While the congee cooks, prepare the toasted garlic. Heat the vegetable oil in a small frying pan and cook the garlic over medium-low heat until well-browned. Do not set the heat to high because the garlic browns fast.

4.) To serve the congee, ladle into individual soup bowls, top with the strips of beef tripe, toasted garlic and chopped “sibuyas na mura” (spring onion or chives).



Onother request by my lovely daughter Didi!
Great choice for cold winter days to warm you up from the inside!
Since last Monday, the temperature is only between 5 to 12 degrees C°. In the norning it’s really very fresh and windy. My daughter is craving for something soupy and warm for in between to eat or as a snack. Then she remember one time I did cooked tofu arroz caldo. Yes, without meat only tofu, kinda “Lugaw” with tofu no meat!

Today she asked me if I could make it again for merienda. I said yes. So she got this for merienda today with her brother Roni.
It’s just simple as that, purely tofu without meat.


Yield: 6 – 8 servings
* 2 cubes fresh tofu
* 1 teaspoon fresh ginger finely sliced
* 1 tablespoon vegetable oil
* 1 cup glutinous rice or rice grains(uncooked)
* 3 cloves minced garlic
* 8 cups water or soup stock
* 1 medium onion, finely chopped
* 2 tablespoon fish sauce (patis)
* 5 stalks scallion(spring onion) finely sliced
* salt and pepper to taste


—Cut the tofu into one inch squares or cubes. Then deep fry it until golden brown. Set aside.

—In a large non-stick soup pot over medium heat, sauté onion in oil until lightly brown. Add garlic and ginger, stir for a minute. Then add fish sauce. Add rice, water and a little salt and pepper. Simmer in medium low heat, stirring occassionally for about 40 minutes or until the consistency of a light creamed soup has been reached.

—Add the fried tofu and correct seasonings to taste. Stir in a small amount of sliced scallion.
If rice soup becomes too thick, add a little water to thin it a bit.

—Garnish individual bowl servings with sliced scallions just before serving. If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish.



“LUGAW” our merienda!
Porridge or congee, we Filipinos know it as lugaw–soft-boiled rice cooked in meat broth. Color it with chicken and color it a little with kasubha and it is called chicken arroz caldo… cook it with beef tripe and it is known as goto… serve it plain with tokwa’t baboy on the side… In a country where rice is a staple food, we Filipinos have learned to cook it in many pleasing ways. Can be use rice or malagkit (glutinous rice). But there’s no reason why one can’t cook a reasonably good lugaw by using other varieties of rice. Trick is to slow cook the rice over very low heat for forty-five minutes to an hour. Plus, of course, one must use a very good meat broth in which to cook the rice. I used the broth from the my boiled chicken and added theboiled chicken too. But this time I used only rice grain.


* 2 cups og rice grain
* 7 cups of chicken broth
* 4 tbsps. toasted garlic
* 1 onion
* a thumb-size ginger, sliced
* some scallions
* boiled chicken, cut into serving portion
* some vegetable oil
* patis or fish sauce to taste
* salt and pepper
* about 6 pcs. hard boiled eggs


—Unwashed rice is best for lugaw because all the starch is retained. If you buy your rice in sealed plastic bags (or you are otherwise reasonably sure of the hygienic state of the unwashed rice), I’d recommend cooking your lugaw with unwashed rice. However, if you buy your rice by the kilo from public markets where the rice is exposed to dust, grime and all kinds of infestations, forget about the starch. A thin lugaw is preferable over a thick one that can make you sick.

—Heat a casserole, pour some oil and saute onion, garlic and ginger.

—Pour in rice in a casserole and set over medium heat. Toast the rice until lightly browned. Season with a little salt or patis. Pour in the meat broth and stir well. Bring to a boil, add the boiled chicken and then lower the heat, cover and simmer for forty-five minutes to an hour with occasional stirring. At the end of the cooking time, the grains should be well puffed and the mixture should be thick.

—If you wash the rice, drain it well and place in the casserole with the broth. Proceed as above.

—To serve, fill the individual bowls with lugaw until about 2/3 full. Arrange the boiled eggs, scallions and toasted garlic at the center. Serve hot with kalamansi or lemon.



Traditionally, “Tokwa’t baboy” is a side dish served with “Lugaw” (congee) is simmered in salted water until tender, chopped into cubes, tossed with crisp fried tokwa (firm tofu) and served with a mixture of soy sauce and vinegar and some hot chili. My own way of serving “tokwa’t baboy”, I cooked it as stew!


* about a Kilo of pork face, ear, and the nose area are best!
* a half cake of tofu ( tokwa )
* 1 whole head garlic, peeled
* 2 pcs. onions
* a thumb-sized of ginger
* soy sauce
* vinegar
* 3 pcs. onion leaves cut into rings for garnishing
* about 2 cups of vegetable oil for deep frying the tokwa and pork meat!
* 1 tsp. Koriander powder
* 3 pcs. bay leaves ( laurel)
* some oregano
* peppercorns
* salt and pepper


1.) There are visible hairs especially in crevices, remove these hairs.
Once cleaned, place the pork ears and nguso in a cooking pot, with enough water to cover. Season with a little salt, and add a whole unpeeled garlic, a whole unpeeled onion, a thumb-sized piece of ginger. You can even throw in some peppercorns, a bay leaf, some oregano and 1 tsp. Koriander for better flavor and aroma. After the first boiling point, add soy sauce and vinegar. Simmer the pork for an hour and a half or until very, very tender. Remove from the broth and cool–it’s easier to cut the pork after cooling since it becomes more firm for better handling. Strain the broth and reserve.

2.) While the pork cooks, cut the tokwa into half inch slices and deep fry until golden and crisp. Drain on paper towels and cool then cut into strips about half an inch wide. It is best to cut fried tofu after it has cooled a bit; otherwise, it will fall apart.

3.) When the pork is done and has cooled, cut into strips about the same size as the tokwa. Then fry the pork strips too. In a large shallow pan mix together the fried tofu and fried pork strips together, add the broth. Serve with onion rings on top while hot!



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