Ginisang Munggo (Sauteed mungbeans)
Ginisang Munggo is sauteed Mung Beans in English. It is a recipe for everyone or sometimes referred to as food for the masses. For many families in the Philippines, it is a typical dish which is cooked on Fridays or weekends. It is one of our traditions that is been passed down from generation to generation. Mung beans is a very healthy dish especially when it is loaded with green vegetables such as malungay leaves, chili leaves, spinach, eggplant, and bitter melon. This dish also uses additional ingredients such as pork skins, tinapa flakes, and shrimp. They are optional, however, and you can pick and choose the ingredients depending on your preferences. The dish also has different variations depending on the province where you grew up. Some people prefer a soupy consistency whereas some others prefer it a little thicker. In this recipe, the soup is just about the perfect consistency.
- 1/2 pack mung beans pre soak in luke warm water at least 30 minutes
- 1/4 kilo pork diced
- 1/4 kilo small shrimp (optional)
- 2 tinapa flakes (optional)
- 1/2 cup chicharon (optional)
- 1/2 cup malungay leaves or spinach alternative
- 2 small tomatoes, chopped
- 1 small onion chopped
- 3 cloves garlic chopped
- fish sauce to taste
- 2 cups water
- cooking oil
- Servings: 4
- Time: 45 minutes
- Level: Easy
- Cuisine: Filipino
(5 / 5)
- Place mung beans in boiling water and simmer until tender. Drain and set aside.
- Heat cooking oil in a pan. Saute garlic, onion and tomatoes until soft and fragrant.
- Add pork meat and shrimp. Saute for a few minutes until light brown.
- Season with fish sauce. Pour in water. Cover and simmer for about 15 minutes or until pork is tender.
- When pork is tender, add munggo beans, malungay leaves or spinach.
- Sprinkle with chicharon, smoked fish and mix well. Simmer for few more minutes allowing spinach to become tender.
- Serve with fried fish and steamed rice. Enjoy!
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