Hello, how are you? Everything we buy on the market is expensive now, so budgeting our weekly food is a pain in the head sometimes.
Munggo bean is a go-to budget meal to cook because you only need a few ingredients, and you can survive for lunch. I am so thankful to my mom for feeding us with homemade food.
So today I am going to make Ginisang Munggo Beans with fried Pingka, one time I asked my mom to buy Pingka because it had been a while since I ate one. After my cousin tasted it, that first one is always on our grocery list.
In a pot with the mung beans inside, I pour hot water enough to submerge the beans.
And then I turn on the stove on medium heat and let the beans boil until the skin starts to peel off. After that, I wash the beans with cold running water to make the skin of the beans float up, and then I repeat the process about three times or until there is no skin left.
Back to the stove, I pour the remaining hot water into the pot and then let the beans boil for about 20-30 minutes on medium heat.
In another hot pan, I added about a tablespoon of cooking oil.
After that, I added about a half cup of sliced meat.
Cook it until the texture is crispy.
And after that, I added the aromatics like garlic, red onion, and ginger, and cooked them until their aroma came out.
Then I added the tomatoes.
cook the until the texture of it turns mushy.
After that, I added about two tablespoons of fish sauce and
Let that seep into the tomatoes for about 10 seconds.
And then I transfer it into the pot.
And before closing the lid, I added 1 cube of chicken broth for extra flavor. Then, after that, let it cook for about 20-30 minutes.
After that, I added the dahon ng sili and cooked it for about a minute.
Now the ginisang munggo beans are cooked.
For the pingka, I season it with two tablespoons of fish sauce. No,w in the same pan but cleaned, I added about half a cup of cooking oil.
When the oil is hot enough, I pretty much add all the cut fish. And fry them until crispy.
Pinka is now cooked.
Happy eating, everybody!
