Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

Goto. Comfort food. Childhood memories. Reminds me of “Goto Heaven” back home. This is my version.


Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
Pinoy congee cooked with pork entrails and egg.
  • ½ kg pork entrails (intestines), thoroughly cleaned
  • 1 Clove garlic, peeled
  • Whole onion, peeled
  • Bay leaf
  • Peppercorns
  • Salt
  • 2 cups Jasmine rice (or glutinous rice)
  • 1 Clove garlic, minced
  • 1 Onion, sliced thinly
  • 1 tbsp Sliced ginger
  • Chicken broth
  • Few cups of rice washing
  • Fish sauce (patis)
  • Onion spring, cut into ringlets
  • Hard boiled eggs
  1. Add pork entrails in a pot of boiling water. Simmer for about 5 minutes. Discard water and wash the entrails. Pour enough water and bring to boil. Add whole garlic and onion, peppercorns and bay leaf. Simmer until tender (adding salt mid way through cooking), removing scum that rises to the top. Discard water and cut entrails to about 1 inch length.
  2. Brown uncooked rice in a heated large non-stick casserole. Transfer to a plate.
  3. Heat oil in the same casserole. Fry garlic until browned. Scoop out half and reserve for garnish.
  4. Add ginger and onion and saute for a minute.
  5. Stir in pork entrails and add patis. Saute for another couple of minutes.
  6. Add the browned rice and mix thoroughly. Pour in chicken broth with some rice washing and bring to boil.
  7. Cover and simmer with continuous stirring until rice is cooked through. Adjust seasoning with more patis as desired. (Saffron would add color to it as well.) Serve hot topped with onion spring, toasted garlic and hard-boiled egg.
Cook time for pork intestines varies; thus cook time maybe longer than expected.


Food Friday

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

12 thoughts on “Goto

  1. oh my … comfort food! had these frequently while still in college … nakakamiss! :P

    thanks for playing again, Iska
    i really really do appreciate it!

    happy weekend

    maiylah´s last blog post..Food Friday

  2. i loveeeeeeeee goto–especially on rainy nights! my old office was a stone’s throw away from the old Greenbelt I, at may Lugawan sa Makati noon d’on. ayyy, suki ako!:D

  3. Hello mates, how is all, and what you would like to say about this paragraph,
    in my view its actually remarkable in support of me.
    sites recently posted sites

  4. I have been absent for a while, but now I
    remember why I used to love this site. Thanks, I will try and check back more frequently.
    How frequently you update your website?
    Justin recently posted Justin

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge