Munggo or Mung Bean which is the small, ovoid in shape variety of beans is a favorite ingredient in the Philippines. It comes in brown, yellow and green color. The brown is usually used for desserts, while the yellow and green ones are commonly used for this savory dish called Ginisang Munggo (Sauteed Mung Beans).
Ginisang Munggo which is usually cooked with shrimps or flaked fish and bitter gourd tendrils, is traditionally served on Fridays, as the majority of the Filipino population are Roman Catholic and abstain from meat on Fridays, even outside of Lent. I love cooking it any day of the week though! And I usually cook it with shrimps and crispy pork belly, and since bitter gourd tendrils aren't available here, I use spinach leaves instead.
It is one dish I grew up eating frequently. Not only do I enjoy the ginisang munggo, I also enjoy eating the freshly boiled munggo with sugar and milk for snack. So whenever my mom was cooking ginisang munggo, she would always save a bowl of the boiled munggo for me.
For non-Filipinos, this may not look so appealing, but we Filipinos really love it...and I'm telling you, whenever we cook it, it always doesn't last very long on the table!!!
Check out my Ginisang Munggo recipe and let me know what you think!
I'm sharing this on Mangia Mondays, Mouthwatering Mondays, Hearth and Soul Hop Hub, Temp My Tummy Tuesdays, Tuesdays At The Table, Delectables Tuesdays and Tasty Tuesdays.
Ingredients:
Ginisang Munggo which is usually cooked with shrimps or flaked fish and bitter gourd tendrils, is traditionally served on Fridays, as the majority of the Filipino population are Roman Catholic and abstain from meat on Fridays, even outside of Lent. I love cooking it any day of the week though! And I usually cook it with shrimps and crispy pork belly, and since bitter gourd tendrils aren't available here, I use spinach leaves instead.
It is one dish I grew up eating frequently. Not only do I enjoy the ginisang munggo, I also enjoy eating the freshly boiled munggo with sugar and milk for snack. So whenever my mom was cooking ginisang munggo, she would always save a bowl of the boiled munggo for me.
For non-Filipinos, this may not look so appealing, but we Filipinos really love it...and I'm telling you, whenever we cook it, it always doesn't last very long on the table!!!
Check out my Ginisang Munggo recipe and let me know what you think!
I'm sharing this on Mangia Mondays, Mouthwatering Mondays, Hearth and Soul Hop Hub, Temp My Tummy Tuesdays, Tuesdays At The Table, Delectables Tuesdays and Tasty Tuesdays.
Ingredients:
- 1 14-oz. pack green Munggo (Mung Beans)
- ½ lb pork belly, sliced in ½ “- thick rectangles
- 10-12 pcs shrimps, peeled and deveined
- 6 cloves garlic, minced
- 1 medium-sized onion, thinly sliced
- 1 thumb-sized ginger, julienned
- 1 medium-sized tomato, diced
- 1 bunch fresh spinach, washed and trimmed
- 2 tbsp fish sauce
- 12 cups water
- 3 Tbsp vegetable oil or pork oil
- Salt and pepper to taste
