Special Goto Lugaw Recipe


  • 1/2 cup cooking oil
  • 1 tbsp kasubha turmeric, as needed
  • 5 heads garlic, crushed and minced
  • 3 large onions, peeled and finelly chopped
  • 1 tbsp ginger, crushed and julienned
  • 1 piece medium-size onion, chopped
  • 1/2 chicken, any part, cut into serving pieces
  • 1/2 kilo beef tripe / goto, boiled
  • 150 grams shiitake mushroom, boiled and sliced
  • 3-5 eggs, boiled, peeled and sliced
  • 6 cups water
  • 2 tbsp fish sauce (patis)
  • 1 piece chicken bouillon cube
  • salt and pepper, to taste
  • 1 cup malagkit or glutinous rice
  • 5 stalks spring onion, minced (for garnishing)
  • 2 stalks leeks, sliced vertically the white part
  • 4 cloves garlic, minced and toasted (for garnishing)

Cooking Instructions:

  1. Wash the malagkit or glutinous rice with running water and drain. Set aside. Heat a large heavy pot/pan. Swirl in cooking oil, kasubha and turmeric,  then saute the ginger, garlic, and onion.
  2. Cook until aromatic. Add the sliced beef tripe or goto, chicken, shiitake mushroom. Cook for about 3 minutes. Add the malagkit or the glutinous rice. Stirring constantly.
  3. Then add about 1 liter of beef tripe broth. Put in chicken bouillon cube.
  4. Bring to boil until malagkit is cooked, stirring frequently, and scraping the ingredients at the bottom of the pan.
  5. Taste and season with fish sauce, ground pepper, and salt.
  6. Garnish with eggs, spring onion, leeks, toasted garlic.

Image: pepper.ph

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