Ginisang Munggo Recipe
One of the bigger Asian stores here is called Chowking, located in Westfield, Paramatta. As I was checking the Filipino merchandise there, I saw bags of munggo or mung beans. I was hesitant to get a bag at first because I don’t know how to cook it and I have no idea about the ingredients. I even thought that it is a difficult viand to cook.
As I surfed the internet, I found two interesting recipes of Ginisang Munggo from Market Manila and Celia K. I eventually settled to use Celia’s detailed recipe. I first poured about a cup of munggo beans in the pot only to find out that it is a lot to cook for two. I had to throw away a big portion of it.
Then, I fried the pork strips making them as crispy as lechon kawali. (I dislike pale and raw looking pork on my dish). I sauteed garlic, medium size onion and tomato. As soon as the onion and tomato are soft, I poured the fried pork in the pan. I then put the cooked munggo with the ’sauce’ (the water I used to boil the munggo with). I used fish sauce and salt to taste. After about ten minutes, I put in ampalaya leaves. Another 10 minutes and it’s cooked! This goes well with porkchop or fried fish.
If you check out Celia K’s recipe, she shared some tips on how to strain the munggo (which I didn’t do anymore because it’s so troublesome) and some optional steps like adding bagoong. Thanks to Market Manila and Celia K!
ay eto na pala yun…nakalimutan kong kunin yung kalahati. hahaha!
Reflexess last blog post..WS: Winter Time is Beach Time!
Yummy, Tin! Miss na miss ko na ito :9 wala kasing ampalaya leaves dito eh.
kumakain nito si A?
Thesss last blog post..Little GIANTS: Carl Daniel Mañas and Sungha Jung
uy, i also tried MM’s recipe. sooo satisfying. i added sliced sausages because i didn’t have any chicharon. it was surprisingly good!
caryns last blog post..Sushi and Being Single
this is one of my favourite Filipino dish, I cook it sometimes minus the ampalaya leaves, turns out alright, but ampalaya gives it more kick, I suppose
pinings last blog post..From Glastonbury to Wimbledon
i usually use shrimp paste and pork rinds in my sauteed mung beans but no ampalaya leaves for me. just like you, i want my pork well done.
evis last blog post..At His Best
tin, i don’t know if you’re fond of tinapa pero that’s one way of making ginisang munggo more flavorful. i usually just buy a pack of the tinapa flakes (yun pang topping sa palabok), tas put about 1-2 tbsp. pag nagboil na, just before you put the ampalaya leaves, ayun sarap. lasang lasa yung smoked fish. ay saka whenever i end up boiling more munggo than i need, i store it in the freezer for the next time i have a craving for it, it stores well naman.
ako din i don’t drain the munggo, sinasama ko na para sabaw hehe.