Ginisang munggo is a Filipino savory monggo bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis (fish sauce). It is cooked with pork, tinapa (smoked fish), daing (dried fish), or other seafood and meat. It is also commonly garnished with chicharon.
Ingredients:
P20 mangoes, boiled until soft
P30 chicharon
P5 onion
P5 garlic
P10 tomato
P10 talbos of horse radish or ampalaya
Cooking Procedures:
Sort through the monggo beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.
Add tomatoes and cook, mashing with the back of the spoon, until softened.
Add fish sauce and continue to cook for about 1 to 2 minutes. Add cooked monggo beans including liquid. Bring to a boil.
Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste.
Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot
Cooking tips:
✓ You can substitute malunggay or chili leaves for the spinach.
✓ Have lechon kawali on hand? Swap for the chicharon. For a less fat version, try flaked tinapa or crispy dilis.iety with a thick cap of meat attached.
✓Have lechon kawali on hand? Swap for the chicharon. For a less fat version, try flaked tinapa or crispy dilis.
✓ Check the package date. Older beans take longer to cook and soften. ready to saute in about an hour.
✓Check the package date. Older beans take longer to cook and soften.
Pakabusog ka!
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