In the Philippines, ginisang munggo (sautéed mung bean stew), also known as monggó/mónggo guisado or balatong. It's a savoury stew of whole mung beans with prawns, fish, beef and pork.
I hope and pray that you and your families are all keeping well and staying safe during this time of lockdown in the Philippines!
Servings: 8 - 10
Ingredients
- 300 grams mung bean, soaked and drained
- 450 to 500 grams pork shoulder, sliced into strips
- 2 tablespoons extra virgin olive oil
- 4 cloves of garlic, chopped
- 1 piece medium onion, chopped
- 1 piece large tomato, chopped
- 1 tablespoon of soy sauce
- 2 to 3 tablespoons fish sauce
- 4 cups salt reduced beef broth
- 4 to 6 cups water
- salt and black pepper to taste
- 10 grams dried malunggay/Moringa oleifera, or 120 grams fresh spinach
Note: If using dried malunggay/Moringa oleifera, I recommend using it in small quantity in this recipe. Fresh is always best!
To Serve:
- steamed rice
- chicharon or pork crackling
Method
- Wash and soak the mung bean with water for at least 1 hour. Then drain it and set aside.
- Slice the pork shoulder into strips. Set aside.
- Heat the extra virgin oil in a large deep cooking pot on a medium-high. Fry the sliced pork until light brown. Set aside. Then tip in the excess oil.
- In the same pot sauté the garlic and onion until soft.
- Then, stir in the tomato and cook until soft.
- In the same pot add the pork and season with fish sauce and soy sauce.
- Pour the beef broth and water, then add the mung bean. Bring to a boil then reduce heat and simmer with cover. It takes 40 to 50 minutes to cooked mung bean. Add water if necessary. It is already cooked when it become soft.
- Season with salt and pepper.
- Add the dried malungay/Moringa oleifera or fresh spinach.
- Bring it to boil for about 5 to 10 minutes (approx.).
- Turn off the heat.
- Serve hot.
The Lord is good to all: and his tender mercies are over all his works.
Mrs. Shirley Simmons
Comments
Post a Comment