👩‍🍳An update from my old entry on Friday, June 12th, 2009 GOTO-beef tripe-CONGEE, adding boiled eggs in it makes it heavy but tastier. At the same time, beef tripe was used leftover from my Christmas, new year and my son’s birthday cooking. To translate this in English “Nilagang Itlog at Tripe sa Lugaw” — “Boiled Beef Tripe and Eggs in Rice Porridge”. Anyway, this was our snack yesterday. I decided to get rid of the leftover from Holidays. This will be the last beef tripe from Christmas. The tripe that I used here was boiled and frozen. In one word cooked. I just thawed it and cut into thin strips and added to my “LUGAW” with hard-boiled eggs as a request by my hubby. Everybody enjoyed it, just as 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.


Congee (lugaw) is a national midday or mid-afternoon 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 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 father he loves to have it for breakfast rather than snack.


* 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



Another 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 morning 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 snack. I said yes. So she got this for snack today with her brother Roni my son. 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



“LUGAW” our snack. Porridge or congee, we Filipinos know it as lugaw–soft-boiled rice cooked in meat broth. Cook 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 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 boiled 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




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