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GINISANG MONGGO

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Ingredients

Adjust Servings:
6 cloves Garlic
1 piece Red Onion
100 grams Shrimp
6 pieces Tinapa (Smoked Fish)
1 bunch Ampalaya (Bitter Gourd) Leaves
2 pieces Tomato
250 grams Monggo (Mung Bean)
1 tablespoon Patis (Fish Sauce)
3 tablespoons Cooking Oil
1 liter Water
Salt
Ground Black Pepper
100 grams Chicharon (Pork Crackling)

Nutritional information

199k
Calories
12.9g
Protein
13.3g
Fat
7.38g
Carbs

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GINISANG MONGGO

Mung Bean Stew

Cuisine:

Monggo Friday!

  • Serves 6
  • Easy

Ingredients

Directions

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If there is one Filipino dish that is well-associated with a day, that would be the famous Ginisang Monggo or Mung Bean Stew. Ginisang Monggo is a common dish that you will see on a Filipino table every Friday, usually paired with fried fish. This practice dates back to the time of the Spanish occupation in the Philippines where Filipinos avoided to eat meat, especially pork, during Friday as it was forbidden by the Spaniards. Monggo is also a very inexpensive ingredient (great for common Filipino’s who lacks financial capability), which became a staple in every kitchen.

If you make this recipe, snap a pic and hashtag it #homebasedchef – We love to see your creations on Instagram, Facebook, and Twitter!

Steps

1
Done

PREPARE THE INGREDIENTS

Crush, peel and chop the garlic.
Peel and chop the onion.
Chop the tomatoes.
Peel the shrimp, remove the head and set aside for later to make the shrimp stock. De-vein and cut into 1-inch pieces.
Remove the head and peel off the skin of the tinapa. De-bone and flake the meat.
Wash the ampalaya leaves then pick out and discard the stems.

2
Done

COOKING INSTRUCTIONS

Make the shrimp stock by boiling the shrimp heads and peeled shells then reduce to simmer for 15 minutes. Strain the liquid and set aside. Discard the solids.

3
Done

Place the monggo in a pot. Add water and boil until tender, adding more water as needed. The skin of the bean will shed and float as it cooks; discard it. When the monggo beans are cooked, turn off the heat but do not discard the liquid.

4
Done

Heat a deep pan or pot over medium heat. Add oil. Sauté the onion and garlic until translucent. Add the tomatoes and saute until soft. Add the fresh shrimps and sauté until it turns light orange in color. Pour in the cooked monggo beans, its liquid, and the shrimp stock that you made. Simmer for 10-15 minutes. Add the tinapa flakes and the ampalaya leaves. Mix and cook for a minute. Season with salt and pepper to taste. Serve hot in a serving bowl sprinkled with crushed chicharon or pork crackling.

5
Done

TIPS:

You can replace ampalaya leaves with malunggay or sili leaves.

You can also add cooked or hydrated vermicelli noodles a minute before turning off the heat.

Mrs. HBC

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KINAMATISANG ALUMAHAN
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