1/2 kilo goto
1 cup malagkit 1/2 cup rice
3 cloves garlic, crushed
2 tbsp. ginger, thinly sliced 1 large onion, sliced 2 tbsp. patis
1 tsp. vetsin
2 tbsp. cooking oil
1 tsp angkak (herb for coloring)
salt to taste
Garnishing.
5-6 cloves garlic, sliced thinlv, fried
a few sprigs of spring onions, chopped
Clean goto. Boil in water for 3 minutes. Wash again. Boil in another fresh water with a little salt. Cover, lower heat and let simmer until goto is tender. Slice into 'small serving pieces. Set aside broth.
Saute garlic. When brown, set aside, saute ginger. Add onion. Stir and add goto, season with patis. Stir for 3 minutes, then add rice and broth. Add water (6-7 cups water). Cover. When rice is cooked, gently stir for 5 minutes.
Serve hot with fried garlic and chopped spring onions sprinkled on top.
Serve with patis and calamansi juice as sauce.
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