GINISANG MONGGO

GINISANG MONGGO 

 

This is a typical Asian (Philippines) dish style. Healthy and filling for sure. Try it !

INGREDIENTS:

• 1/2 kilo monggo, 

> soaked in water for 30 minutes- 1 hr or more before cooking

• Subak (meat of seafood) 

> Alternatives: pork slices or cubes, ground meat, leftover lechon, shrimps, kalkag, tulapho)

• Leafy vegetables 

> Malunggay/moringa, Kamote tops, alugbati, lupo, etc

• More vegetables

> Langka or kalabasa cubes, sayote, papaya or eggplant slices, shredded ubad (banana trunk pith)

• Oil for stirfrying
• 1 medium-sized tomato, quartered
• 1 pc medium-sized onion, sliced
• 3 cloves garlic, minced
• Water (if needed for additional)
• 1 pork broth cube (dilute in 500 ml water) 
• 1 tbsp fish sauce (patis), optional
• Salt and pepper to taste

How to cook Ginisang Monggo:

1. Boil monggo seeds (and langka cubes if you're using it) in about 3 cups of water until the beans soften. Set aside.
2. In a pan, saute garlic, onions and tomato. Then after few minutes Add pork  and stir fry.
3. Add monggo beans when its ready including the water it was boiled in. Bring to a boil then simmer in moderate to slow fire.
4. In a separate bowl, dissolve broth cubes in hot water then add to the monggo mixture while its simmering.
5. Add vegetables (kalabasa cubes, sayote, papaya and/or eggplant, ubad). allow to boil until vegetables are tender or soft.
6. If you're using shrimps or tulapho, add them here while it is cooking in low fire. 
7. When cooked, add the leafy vegetables and simmer for another 2-3 minutes.
8. Make final adjustments with the flavor using salt, pepper, etc. Adjust the broth by adding more water if needed.
9. Serve with plain boiled rice together with perfect partner of grilled/fried meat or seafood. ENJOY!