I would describe Goto as a downright hearty and unpretentious food. It’s rice porridge with some kind of ofal or beef tripe added as a key ingredient. For me what distinguishes it from Arroz Caldo is the kind of meat that is added, goto has beef or ofal and arroz caldo uses chicken.
I haven’t had this in literally ages and I thought my girls would enjoy it since they are adventurous when it comes to food. I made this for dinner, though Filipinos usually have this for mid afternoon snack.
To make you will need beef tripe or beef honeycomb tripe. These are sold in Asian stores already cleaned and I’ve heard sometimes bleached. What I learned from my mom and grandma is boil it for a few minutes in water with 1 tablespoon of baking soda. Then you rinse it well in running water. Place in a pot and cover with water and add several garlic cloves, peppercorn and bay leaf and let this boil then simmer until tender.
For the porridge, in a pot saute a medium sized finely chopped onion until transluscent. Then add 3 cloves of garlic minced and cook until fragrant be careful not to burn it. Then add a thumsize piece of ginger cut into slivers. I personally add more because I really want the strong flavors of ginger in my porridge. Then add 1 1/2 cup (I used my rice cooker measuring cup) combination of jasmine and glutinous rice. This is a personal preference, you may just use either one of the two. Then add 5-6 cups beef broth. I made my own beef broth using beef neck bones. I also added a pre-packed ox-bone broth that I got at a Korean grocery. Let it boil then lower heat and simmer until rice is cooked and has broken down. Continue stirring it while cooking to prevent the bottom from scorching. Season with salt and pepper and a dash of fish sauce.
To serve, ladle into bowls and top with some sliced beef tripe, hard boiled egg, pork cracklin or Chicharon and green onions. I just added some meat from my neck bone broth for a heartier porridge. Serve immediately.
So the family has decided we are having hot dogs for Memorial Day dinner. I bought the necessary supplies buns, hotdogs, dill pickles, yellow mustard and chips. I was thinking of making just the classic dog.
But the day before, I had an idea of adding avocado to the hot dogs to make it somewhat healthier. I love avocados and felt it would give it a new twist to the American classic.
For the avocado topping, mash an avocado and squeeze half a lime. Season with salt.
To make, take a pan and add enough water and let it come to a boil. Then drop in your hotdogs and let it simmer for 3-4 minutes. Then take it out and transfer to a pan lightly coated with oil. Fry until evenly browned or if your prefer a bit blistered.
Using a tong, take your hot dogs and place in between the buns. Place big spoonful of the smashed avocado on top of your hot dogs and add some diced tomotoes that has been seeded.
Serve with a side of chips.
This recipe is adapted from Hanse a youtube vlogger I accidentally discovered. She has great recipes but it’s all in Korean so I really can’t recreate her dishes. For this recipe I just kind of eyeballed the amount needed since it can easily be adjusted to one’s taste.
Just a note this will not yield a smooth milk but this would have bits and pieces of berries that would probably suit adults more than children.
To make you need to have strawberry syrup. First, clean and hull about a cup of strawberries. Place it in a bowl or container and mash (I used a 2 cup glass measuring cup), then add 1/2 cup sugar and stir until well combined. Cook this mixture in a saucepan and let it come to a boil. Then lower heat and cook for 3-4 minutes while stirring constantly. Remove from heat and let cool for a bit before transferring to a glass container.
Get a glass, add a couple of tablespoon of strawberry syrup and about 2 tablespoon chopped strawberries. Pour in your milk to the top of the glass and stir. You can substitute non-dairy milk like almond or soy for this.
This skinless longanisa is so easy to make, you won’t ever buy the pre-made ones at the store. Making homemade lets you control the ingredients you put in your sausage thus making it a healthier option for your family.
I do have a recipe for longanisa which I used for my Filipino Burger, you can definitely use that too to make skinless longanisa.
For this recipe, I used 1 lb ground pork to which I added the following: 1 Tbsp. salt, 3 Tbsp. white vinegar or cane vinegar, 1 Tbsp. soy sauce, 1 tsp. ground black pepper, 4 Tbsp. sugar (you can adjust the amount if you like it sweeter) and 2-3 cloves finely minced garlic (again you can add more if you want it more garlicky). Mix everything until well combined.
Take a spoonful of the mixture and form into logs. Repeat until you use up all your ground meat. Wrap the longanisa individually in wax paper and place in freezer bags. Store in your freezer until ready to use.
To cook, get a non-stick pan and place over medium heat. Add a scant amount of oil, you don’t need a lot if you are using a non-stick pan plus the meat will release it’s own grease. Cook until brown on all sides while turning occasionally.
We like to serve it with rice, preferably garlic rice and a dipping sauce of vinegar, salt and pepper.
Spring has come really late for us this year. We still had snow beginning of April and frankly I am tired of the cold weather. That is why I wanted to create a dish that would remind me of the season. Something light, bright and refreshing is what comes to mind.
First, get two slices of sourdough bread or whatever kind you fancy. Then spread both slices with dijon mustard. Layer the following on one side: couple of slices of swiss cheese, ham and a handful of arugula. Top with the other slice of bread. This is actually good enough as is but I wanted to take it to another level.
Heat a non- stick pan and add a pat of butter, lay your sandwich and cook until golden brown, flip and add another pat of butter and continue cooking for another 1-2 minutes until brown and cheese is melted.
Slice in half before serving.
A visit to Mitsuwa always turn into a food trip for our family. We love that there is a variety of food to choose from their concessionaires. One of these is Omusubi Gonbei, they offer a mouth watering array of rice balls with various fillings. I was inspired to make this Spam Omusubi after seeing their various omusubi on display.
I have already featured several omusubi a.k.a onigiri recipes in this blog which shows how just how much we love it.
It’s easy to make this specially if you have an onigiri mold.
First, prepare your filling by frying several slices of spam until brown and crisp on the edges. Then cut to size that will fit inside your rice mold.
Take your onigiri mold and lay it on a plate. Add a couple of tablespoons of steamed white rice inside. Then place your spam filling in the middle. Add more rice on top of your filling and smoothen the top a bit. Place the lid on top and press down hard. Carefully remove your mold before releasing the lid. Sprinkle some furikake on top of your onigiri before wrapping with nori (seaweed).
You can place some pieces of spam bits on top of the rice ball for presentation.
I am just loving the newly opened Whole Foods Market in our town. I have been there almost everyday since it’s grand opening. Last Sunday a display of a whole swordfish right outside their store immediately caught my attention. They were on sale for $9.99 a lb. and were even sampling it for their customers. Who can resist that bargain so I bought a piece that was just a little over a pound for our dinner that night.
To prepare, I cut the swordfish steak in half since it was a huge portion. Then dry with paper towels. Season with kosher salt and freshly ground black pepper. Heat oil in a heavy skillet over medium high heat. Place your fish on pan and cook for about 3 minutes. Then flip fish and add 2 tbsp butter (I used herbed butter), 2 tbsp lemon juice and 2 tbsp dill on the pan. Cook for another 3 minutes while continuously basting fish with the herbed butter.
To plate, place your swordfish steak on plate and pour some herbed butter sauce on top. Serve with steamed vegetables and salad.
Rice bowls are fast becoming staples in a lot restaurants here in the US. It gives a modern take in serving traditional dishes.
Creating your rice bowl at home is easy and is also fun way in preparing meals for your family. You can make up your own combination of toppings. My rule is there should be protein as well as vegetable included in the dish. Last to make sure and use colorful ingredients for visual appeal.
Get a bowl and place some cooked rice at the bottom, you can use white, brown, mixed or whatever kind rice you fancy. Then arrange your toppings, for this dish I added some diced avocado and grape tomatoes, a handful of arugula and sliced salted red egg. Then some dried dilis that has been pan fried until brown and crisped. As an after thought I could have added a sunny side egg to round up this dish.
Drizzle some kind of dressing, in my case it’s olive and lemon juice. You can be as creative as you want to be in making rice bowls.
Spring has inspired me to make dishes that are light as well as pleasing to the eye. I also wanted to make something that is easy or would take very little preparation.
I recently made a tuna sandwich which I posted here, this time I wanted to add more vegetables to make it more colorful and interesting.
For this recipe you will need: one can tuna, 1 small persian cucumber, 2 pieces of radish, 1 lemon and a bunch of cilantro.
First, drain your tuna and place it in a bowl. Dice your cucumber and radish, chop your cilantro and add all these to the tuna. Squeeze half a lemon and place 2 tsp of Avocado ranch dressing just to moisten everything. Gently fold all ingredients until just combined.
Scoop your tuna salad onto to you avocado halves and serve with some crusty bread.
Cauliflower rice is the rage now. There seems to be more people who are consciously trying to live a healthy lifestyle and are seeking alternatives to grain and carbs in their diet. This is also perfect substitute for those who are gluten intolerant.
I was skeptical at first when I heard I about this, I wasn’t really sure if it would taste great as a substitute for rice since I know that cauliflower can give an off putting smell (most cruciferous vegetables do). This was until a friend of mine invited me out to eat and introduced me to cauliflower fried rice. I was amazed at how good it was and it really did feels like you are eating rice.
To make, remove the core and leaves of the cauliflower and wash under running water. Break it apart into big pieces and grate it over a bowl lined with paper towel using a box/cheese grater. You can also use your food processor if you have one.
Heat a large pan and add about 2 tbsp. of olive oil. Then add one medium sized finely chopped onion and cook until soft and translucent. Place about 1/2 a cup of frozen peas and carrots and stir until heated through. Add your grated cauliflower and stir until your ingredients are well combined. Season to taste with salt (about 1 tsp) and garlic powder (1/4 tsp). Cook until cauliflower is cooked to your liking (mine took around 3-4 minutes), I didn’t want it to turn mushy. Then throw in 2 bunches of chopped bok choy and cook for an additional 30 seconds.
Scoop into bowls and serve hot.