My Version of Cooking Monggo

Happy Friday Hivers!

Monggo is one of the foods that you will almost always find in our kitchen. We love eating it, especially when it's cooked with coconut milk. I can still remember when I was in high school and my mother was running a school canteen. Monggo with coconut milk and sautéed monggo were already part of her menu back then.

Monggo is commonly prepared in either of these two ways: cooked with coconut milk or sautéed. But whenever I cook monggo, I like to do things a little differently. I have my own version!

I love cooking monggo with fried fish, so of course, I started by frying the fish. While the fish was frying, I also boiled the monggo to get it ready for cooking.

After preparing all the ingredients, I transferred the pre-boiled monggo into a casserole, then added the fried fish and squash. Once it started boiling, I seasoned it and added the aromatics, including onions, garlic, and ginger. When the squash was already tender, I added the malunggay leaves and flowers. I was actually so happy when I noticed that the malunggay tree had flowers because I really love eating malunggay flowers!

Do you also enjoy eating malunggay flowers?

That's how I usually cook my monggo. I like adding fried fish because it saves me the extra step of sautéing. I can simply add everything to the pot and let it cook without having to sauté the ingredients first.

My mom actually enjoyed the way I cooked it. But then again, there are also times when she prepares monggo this way.

Everyone has their own way of cooking, and this is one of mine. It's simple, delicious, and always satisfying.

How about you? What's your own way of cooking monggo? I'd love to hear about it and maybe try your version, too!

Thank you for reading and see you on my next blog. Cheers!

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