How To Cook Ginisang Monggo (Munggo) –I just visited a
website saying that Munggo is a poor man’s viand. I don’t agree with her
because I know people who belong to the middle class families that asked me for
its recipe. This dish is cheap but poor man’s dish, no. And my relatives back
in states, they would spend almost 50 bucks just to eat this very Filipino dish
because they don’t know how to cook Ginisang Monggo. The Americans call it
Mungbean soup because it has the similarity with corn soup or something. There
are many procedures and ways how to cook Ginisang Munggo but this time, we are
going to cook my mother’s recipe because for the she has the best Munggo
recipe. In this recipe, we are going to use cracklings instead of pork. By
using this recipe I am about to share with you, mind the vegetables that we are
going to use because you may want to replace them with something you would
think better. Here is my mother’s way how to cook Ginisang Monggo (Munggo).
HOW TO COOK GINISANG MONGGO (MUNGGO)
Ingredients
1 cup of munggo or mungbeans
2 cups of pork cracklings (chicharon baboy)
6 cloves of garlic (minced)
1 small size onion (thinly sliced)
4 tomatoes (sliced)
2 pieces of eggplant (sliced as desired)
1 cup of Malunggay leaves
3 tablespoon of oil
Shrimp paste to taste (Alamang)
Water
Cooking Procedure
- In a pressure cooker, boil 800ml-1L of water and add Munggo.
- Simmer until the Monggo is cooked.
- In a pan, heat oil. Saute garlic and onions until golden brown.
- Add the Alamang stir a little bit.
- Add the tomatoes. Stir for 1 minute.
- Add the Monggo and eggplant. Simmer until the eggplant is almost cooked.
- Add the cracklings and stir.
- Check the taste if you need to add a little more Alamang.
- Add the Malunggay leaves. Simmer for 1 minute.
- Remove from heat. And serve.