Kulinarya’s theme for that month of November 2011 is ARROZ CALDO (Filipino Chicken Congee).
I’ve formerly featured ARROZ CALDO (Filipino Chicken Congee) for that month of May 2011 for Kulinarya. So to really make it different with this month’s Kulinarya theme, I’m featuring another Filipino Congee that is Goto (Filipino Beef Congee). &"Goto&" means &"Beef Tripe&" in Tagalog also it is among the primary ingredients with this Filipino Congee. This really is one other popular Filipino street food that may be serve for merienda (snack) or perhaps a &"pick me upper&" following a hard night consuming session.
I’m a little vague relating to this dish when i always believed that &"Lugaw&" (Filipino Congee) are the same, many are just tastier then others. But because of my senior high school classmates at ILHS 1987-1991 in Malabon and thru the strength of Facebook, they provided some tips on how to make my first &"Goto&" and just what tasty sides you are able to team up with.
Things I did with my Goto (Filipino Beef Congee) is to really make it purely more within the Beef aspect that it is to not be confuse with Arroz Caldo (Filipino Chicken Congee). I didn’t do half and half&...like use chicken stock rather of beef stock, because this is my try on causeing this to be dish and that i want the Beef flavour to shine. I’ve made my very own Beef stock in the free beef bones (about 3kg) my Inala butcher provided and simmered my Beef Brisket, Tripe and Tendons onto it till tender. What left this excellent broth would be a very tasty and flavourful Goto&.... to be honest, I really like it greater than Arroz Caldo.
Here’s my recipe and that i hope anybody who tries it'll like it too&...
GOTO (Filipino Beef Congee)
300g cooked beef brisket, sliced
250g cooked beef tripe, sliced
1 1/2 cup glutinous grain (malagkit)
5 cloves garlic clove, finely crushed
50g ginger root, sliced
1 large onion, sliced
5 tbspn oil
2 litres of homemade beef stock
1/4 tspn ground turmeric
1/4 tspn ground pepper
50ml fish sauce
*used AUS. Calculating Cups Spoons
You are able to separate a number of the Beef Brisket and Tripe for &"Toppings&" if you wish to.
Rinse your glutinous grain a few occasions over cold water, drain well and hang aside.
Heat your oil and deep fry your garlic clove till golden brown. Take away the pot from heat to prevent burning your garlic clove. Scoop your fried garlic clove having a ladle and drain prior to placing inside a bowl lined with kitchen sponges, put aside for &"Toppings&". Leave the new oil who are holding cards and set to your stovetop. Saut your ginger root and onions till translucent in medium-high temperature.
Include your sliced Beef Brisket and Tripe, stir it a few occasions after which devote your turmeric and pepper. Stir inside your fish sauce and allow the mixture simmer for just a few seconds.
Stir inside your rinsed/drained glutinous grain. Make certain the grain soaks in the liquid within the pan. Pour inside your beef stock and water. Stir to evenly disperse the grain and brisket/tripe, make certain you scrape the foot of the pot to unstuck something that is stuck. Provide boil, then lower heat to simmering stage, dispose the scum that builds up at first glance. Keep stirring the edges and bottom from the pot to avoid burning your Goto.
It’s done when the grain begins to crumble and blend using the liquid. Switch off the stove and allow the pot wallow in it for some time, when you prep for that toppings.
Suggested TOPPINGS: Fried onions/garlic clove. Chopped Fresh Chives or Shallots, Sliced Cooked Beef Tendon/Brisket/Tripe, Whole Steamed Eggs and crushed Chicharon (Pork Crackling). Crispy Fried Tofu Cubes could be great like a topping too to include more texture for your Goto.
BEST WITH: Tokwa’t Baboy, a great squeeze of 1 / 2 of a calamansi or perhaps a small wedge of lemon and even for good measure, fish sauce ground pepper quietly for individual seasoning. In Malabon, we typically order a side plate of just one-2 computers of Sumpia (Vegetable Medley Spring rolls) together with our Congee.
- I’ve made my homemade Beef Stock a few days ahead when i refrigerated the cooled/sieved liquid stock to help make the oil on the top solidify so it's simpler that i can take it off the following day.
- After taking out the solidified oil on the top of my beef stock, Then i make use of 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 preferred gentleness, Then i remove/allow it to awesome after which refrigerate. They're simpler to chop into thin slices after refrigeration.
- Once you begin boiling/simmering the Goto you need to constantly stir the mix to prevent areas of it sticking with the underside. Burning the underside isn't the ideal factor you would like within the finish, imagine odds and ends of burnt parts going swimming&...not necessarily appetising!
- Skimming and disposing the floating scum as the Goto is simmering provides you with a clear overall congee without any brown bits going swimming.
- Ground Turmeric provides you with that distinct yellow tinge that many Filipino Congee have.
