01:06.7
It's already busy on calculating the income.
01:09.7
Because to be honest, this is really a good business, right?
01:13.2
We have a saying, right?
01:16.7
So there it is, right?
01:17.7
Goto is also like that.
01:19.2
Because Goto is just your, it's like a rice porridge made with oxtripe
01:26.0
or you may also put other fillings.
01:29.0
There are Goto restaurants on Ponsan San Lugar in Quezon City, right?
01:34.0
I have tried that.
01:35.0
They even put the brain, the brain of the beef.
01:39.0
It's really delicious but very deadly.
01:41.5
But first, you need to soften your tripe first.
01:46.0
Just do that ahead of time.
01:48.0
For me here, I made this a while ago in the morning and this is it.
01:53.0
So now, let's soften our oxtripe or the Tuwalia
01:57.5
because this is the longest process on cooking Goto.
02:02.5
So I have here my oxtripe.
02:04.5
As you can see, we wash it, we triple washed the oxtripe
02:09.5
and then we just slice it into strips like this.
02:14.5
So let's put it on the casserole.
02:18.5
And then I'm going to put ginger, sliced ginger.
02:31.5
Minced garlic and I have here onions.
02:48.5
And enough water to cover the tripe.
02:58.5
So I will just bring this to a simmer.
03:01.5
I will soften it for around 1.5 to 2 hours.
03:05.0
If you are using pressure cooker, it's already softened for 1 hour only.
03:10.4
Next, we will make the Goto when our tripe is already softened.
03:15.9
You may add more water on this because this will be your base.
03:20.4
This will be the broth of your Goto.
03:23.9
It cools down again, that's why I'm just heating it
03:27.9
and I will just remove the bay leaves.
03:31.9
So I will just remove the leaves of the bay leaves.
03:34.9
So there, I will just remove it.
03:38.4
It can also be that you don't remove it.
03:40.9
It can also be later.
03:42.4
Wait, why am I making it hard?
03:48.4
And then next, because I will cook it right here.
03:52.9
I will cook my sticky rice right here.
03:56.4
But the Goto, one of the secrets is a good stir-fry.
04:00.9
So let's stir-fry it in a separate pan.
04:03.9
So I have here a stainless pan.
04:06.4
It can also be that it's not stainless, whatever pan you have.
04:09.4
Put some oil and I will just saute garlic, onion, and ginger.
04:14.4
Yes, we put ginger on our Goto here in Binan
04:18.9
because it's to remove the smell of the tripe
04:22.4
and what kind of ingredients you will put on it.
04:24.9
But if you don't want to have ginger, you are not a fan.
04:28.9
You may reduce it or you may also remove it.
04:32.9
So I will just saute garlic.
04:37.4
The garlic here for this recipe, you brown it a bit so that it's more delicious.
04:49.4
So there, the garlic needs to brown a bit and then you put your onions.
04:58.9
Again, you may not put ginger.
05:02.9
And of course, I season it with some salt to bring out the flavor.
05:12.9
So when you saute it already, you just set this aside first
05:16.9
and you transfer your tripe here.
05:22.4
Oh! It's already boiling, I love it.
05:26.9
You pour your stir-fry there.
05:31.4
I am surprising myself.
05:38.4
We tenderize our tripe but not too tender
05:43.4
because you will cook it thoroughly with your Malagkit.
05:47.9
So I have here approximately 3 cups of Malagkit Rice.
05:52.4
I will put it here already.
05:53.9
Make sure that you use pure Malagkit, okay?
06:00.4
Again, make sure that what you will buy is pure Malagkit.
06:07.4
There are a lot of people who claim that, right?
06:09.9
That it's just like a person, it looks a bit Malagkit to you.
06:12.9
But it's not true love, just kidding.
06:15.4
So make sure you choose the real Malagkit.
06:19.4
And now, you will cook it here.
06:22.9
It will only take you around 20 to 30 minutes.
06:27.3
You might need to add more water.
06:30.3
I think that we need to put more water.
06:33.8
This is the one that I put water, the pan.
06:38.3
We may also taste this actually.
06:50.3
But as you boil it, it will be more delicious and later, we will do the final seasoning.
07:00.8
I will add more water because there it is, there are a lot of contents.
07:04.3
Because when we cook here at home, especially when my father is still alive.
07:09.8
There are all kinds of contents inside.
07:11.8
There is tarapelia, there is bitter gourd, there is also the one that looks like flower.
07:16.3
Pancit Sorong Bulaklak.
07:17.8
I'm about to throw up.
07:19.8
They put all of it in there.
07:28.3
This one that I'm making is for barangay, right?
07:34.8
I will taste it again if I need to put fish sauce now
07:38.8
so that the rice grains would really taste good.
07:43.3
A bit of fish sauce.
07:57.3
So I will cook it for 20 minutes.
08:01.3
Around 20 minutes, you may mix it.
08:04.3
After 10 minutes and then let's go back.
08:11.3
And after about 30 minutes, I also add a bit of water on it.
08:16.3
And a bit of fish sauce.
08:18.3
So here it is, as you can see.
08:20.3
The consistency of our Goto is already perfect.
08:24.3
This is the Goto consistency that I like.
08:27.3
The one that is thick, the one that you can feel all of the ingredients.
08:30.8
It's not just soup, it's not just water, I'm just kidding.
08:33.8
I have some wrinkles on my Goto, I even smell Goto, right?
08:37.8
No because it's comforting that what we want, right?
08:41.8
We don't like the feeling that you're just drinking soup.
08:45.8
So it has to be thick like this.
08:48.8
There it is, right?
08:49.8
When it cools down, it would be more thick.
08:52.3
So what you can do is you can just add a little bit of water and more seasoning.
08:57.8
Fish sauce, you may put broth cube.
09:02.3
What I'm gonna do now for it to be more tasty,
09:05.2
I'm going to put toasted garlic and spring onions.
09:14.7
I will mix it there already.
09:19.7
Okay, I also lower the flame and of course, pepper.
09:25.7
It's very important because your Goto is already tasty,
09:30.7
it's already delicious, it's already complete.
09:32.7
It doesn't need to go through the topping.
09:37.2
The one that goes through the topping is the congee.
09:41.7
The Goto, on it's own, it's already flavorful and tasty.
09:48.7
Flavorful and tasty.
09:50.2
It's just like the same, right?
09:51.7
I really want to say something, right?
09:56.2
And then me, I want to put the egg.
10:00.7
It's just me, okay?
10:04.7
I know that we made a mistake on the number of egg.
10:08.2
I made a mistake.
10:09.7
I cooked it for barangay, the egg is just a dozen.
10:14.2
There it is, right?
10:15.2
How fabulous is that?
10:16.7
And I'm really sweating so that I'm really in Gotohan.
10:20.2
So let's taste it.
10:22.7
So there, of course.
10:25.7
I love myself so much, I will put a lot of towel.
10:31.7
It's just like this.
10:38.7
The Goto that I remember when we're kids.
10:42.7
When my father and I are going to the market,
10:45.7
he's already in Gotohan.
10:47.7
Oh my gosh! There's Lumpiang Shanghai.
10:49.7
Why Lumpiang Shanghai is not allowed today?
10:51.7
I will partner it with Goto.
10:53.7
And it's just like this, I'm really sweating
10:55.7
because it's already hot in the market back then.
10:57.7
The Goto is soft, it has a lot of meat, it's tasty.
11:02.7
But now, it's a bit sad.
11:04.7
So there, it's a bit sad.
11:06.2
My spoon is making a woman feel.
11:12.2
It's just soup already.
11:14.2
So here, let's just make one.
11:16.2
My sister, I am forgetting something.
11:18.7
My father would be mad at me.
11:23.2
He would really be mad at me because my Calamansi is Pigana.
11:27.7
So he likes the Pigana as you eat it.
11:33.2
But for me, it's already okay even if there's no Calamansi juice.
11:41.7
Let's have the soup first without the meat.
11:54.2
You know, it's not pretentious at all.
11:57.7
We didn't put anything.
12:04.2
I'll put some Towalia.
12:15.7
Perfectly tender, the tripe.
12:22.2
The way we cook the egg is also perfect, right?
12:28.2
I'm just doing a lot of lifting of the bench today.
12:31.2
But I know that you're gonna do this as well.
12:44.2
Super duper good.
12:47.2
So what are you waiting for?
12:49.1
Make this Goto already because ultimately, it's so delicious.
12:54.1
And I'm going to give you a tip.
12:56.1
You may really freeze that, okay?
12:58.6
You may make a big batch, you may freeze it.
13:01.6
Or the Towalia or Ox Tripe that you softened, you may freeze that already.
13:07.1
And when you are ready to cook the Goto, you just add the rice.
13:11.1
I learned that from auntie Liling.
13:14.1
From my auntie who's in the US.
13:16.1
So hello to my relatives from.
13:22.6
I just thought of the exact place.
13:25.1
Hope to see you all soon and there, flying kiss.
