GINISANG MONGGO

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This delicious and flavorful mung beans stew is perfect to prepare not just on Fridays! Best served with fried fish and warm rice! 

Serves 3 to 5. 

INGREDIENTS:

Set A: 

  • 350 grams pork kasim or belly 
  • 1 ½ cups monggo (mung beans), soaked in water
  • 5 cups water, for boiling                

Set B: 

  • 4 tablespoons cooking oil
  • 1 head garlic, minced
  • 2 pieces onions, chopped
  • 4 pieces tomatoes, diced
  • 1 cup medium shrimps, shelled and deveined

Set C: 

  • Bunch of ampalaya (bitter gourd), alugbati or malunggay leaves
  • Fish sauce and black pepper, to taste

Chef Tatung’s Tips:

  • You may garnish with chicharon and fried garlic. 
  • Try adding coconut cream and replace fresh shrimps with fried dilis
  • If you want to cook the monggo with pork pata, you can boil the beans and pata simultaneously and just sauté aromatics in a separate pan and add to the simmering pot. 
  • You can also add slices of yellow squash and ampalaya into the stew. 
  • You can dry the tofu with a paper towel to remove the excess water.
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