A hot bowl of goto and pares are perfect for any time of the day. Erwan makes his with lots of tendons for that extra collagen. -------------Recipe Goto: 400g tendons (cleaned) 1 carrot 1celery stick1 brown onionspinch of saltwater to cover200g seared shortribsArroz Caldo: 1 cup glutinous white rice1 brown onion 2 tbps minced ginger 1 tbsp minced garlic1 tsp of fish sauce and more to season water as needed. Top with: crunchy garlic, spring onions, calamansiAnnatto oil: 2 tbsp annatto seeds1/3 cup of oilPares: 500g tendons300g short ribs 2 tbsp garlic 1 brown onion 8 ginger slices 1/2 tsp white pepper 1/3 cup cooking wine (sake) 1 tbsp fish sauce 2 tbsp oyster sauce1/3 cup soy sauce 2 tbsp brown sugar 5 pcs star anise Top with: crunchy garlic, spring onions.Water as needed, to cover meat in the beginning and more as the sauce reduces during the cookfor both recipes, I recommend to braise the tendons for 4 hours, or 2 hours in a pressure cooker.-------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at
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