Some dishes in a particular cuisine are renowned for capturing the essence of home-cooked meals from that specific nation. It can include singing, fried bangus or milkfish, and longganisa in the Philippines.
However, Ginisang Munggo is undoubtedly one of the best recipes to stand out and transport you to the warmth of a Filipino household. This recipe is filling, healthful, and created with inexpensive ingredients.
You can prepare a simple recipe quickly, especially on rainy days.
It has a satisfyingly soft texture and a mild, savoury flavour. An excellent and satisfying lunch dish combines softened munggo or Mung beans with spinach, tomatoes, onions, and pork. Additionally, it has a ton of minerals like folate and phosphorus because it relies heavily on so many veggies to fill the pan.
But if you're looking for a vegetarian alternative, Ginisang Munggo without meat is also possible. Subtract your thinly sliced pork, shrimp and crushed pork rinds from the equation. You can expect an altogether delicious dish even without these meat additions.
The Ingredients:
Munggo Beans, 1 cup
·6 cups Water
One teaspoon of vegetable oil
One peeled and thinly sliced onion
Three peeled and minced garlic cloves
·2 cups Chicharon (if you want to add some)
1 bunch of spinach or ampalaya leaves; *Malunggay* or Moringa leaves may also be used.
For flavour, patis (fish sauce)
Beef Cubes
Salt & pepper, as desired or *Magic Sarap*
Making Ginisang Munggo:
We will begin by adding 24 ounces of water to a pan that we will boil. You can add your 1 1/2 cups of Mung beans once it begins to boil. Let the munggo soften by simmering this for a while. It should take between 35 and 50 minutes to bring beans to a boil over medium heat while skimming off the foam that rises to the surface. However, you can also prepare the components you'll add to the mixture while you wait.
We'll use one tablespoon of minced garlic and one medium onion to give our ginisang munggo a little extra flavour. Start sautéing these together after adding this to a different pan. Then stir in your 1/2 pound of pork; we were finely sliced with fish sauce. Now, wait five minutes till all of these things cook together nicely.
Then, we'll add one beef cube and two teaspoons of fish sauce for a savorier flavour. If beef cubes are unavailable, you may substitute one teaspoon of beef powder. After that, we'll cook this for 10 minutes, or at least until the meat is soft. To ensure that the meat is tender, you can also add more water; however, be careful to cook the meat for longer.
Adding the Mung beans to the mix:
Then, we'll add one beef cube and two teaspoons of fish sauce for a savorier flavour. If beef cubes are unavailable, you may substitute one teaspoon of beef powder. After that, we'll cook this for 10 minutes, or at least until the meat is soft. To ensure that the meat is tender, you can also add more water; however, be careful to cook the meat for longer.
Grab our previously prepared cooked munggo and put them in the pan. Resuming the stirring, allow the pan to simmer for ten minutes. Place your Ampalaya or bitter guard leaves after that ( you can use Malunggay Leaves or spinach, depending on your choices).
You might also include chicharron, a salty and deep-fried pork rind.