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Ginisang Munggo With Chicharon And Dried Alamang

Ginisang Munggo is very popular budget friendly mung bean dish in Filipino. Ginisang munggo with chicharon and dried alamang is tasty varient of ginisang munggo, where dried alamang is added to enhance the taste. It is cooked with minced onion, garlic, tomato, broth cube and seasoned with fish sauce, pepper, ampalaya leaves, chicharon. So Start your week with a bowl of hot and hearty ginisang munggo with dried alamang topped with a lot of crunchy chicharon. The combination of shrimp, pork and aromatics will make a great side dish or a partner to your fried fish. Pair it with some fried fish and hot steaming rice to complete the meal


Some of you might have encountered this ingredient just now. Alamang is a type of fermented shrimp paste used as a condiment or a flavor enhancer to different dishes.

I was young when I first encountered this ingredient, and it serves as a condiment to my favorite hilaw na mangga (I’m literally drooling right now!). Later on, I knew that there was a dried version of this ingredient called dried alamang. It was the start of my exposure to this ingredient since then I was able to eat shrimp okoy which is made from the same ingredient. So yummy!

I was really fond of that shrimp okoy that I started making my own. I have a stock of dried alamang in a jar so I can make okoy anytime I want. Another variation of the dried alamang is the hibe. The shrimps are bigger than the ones in dried alamang.


We often prepare ginisang munggo during Fridays. Since my lola started losing her teeth, we prepare it more often (HAHAHA). What I love about ginisang munggo is that it is rich in protein and has a soft and tender texture, very suitable for my lola and lolo.

Ginisang munggo is a must-have every time fried fish is prepared at home. It pairs with any types of fish like galunggong, tilapia and boneless bangus. It can also be a good warm breakfast during the cold december season. The last best thing about ginisang munggo is that the flavor is not too overpowering. Leftover meats can be added to it without a problem.

I remembered the jar of dried alamang in my pantry. Alamang is best added to vegetable dishes like pinakbet. So why not add them in my ginisang munggo, right? And believed me it was good! The dried alamang made my munggo 100x better!

If you want to know how I made my ginisang munggo with dried alamang, read and follow the recipe below.


If you had tried making lugaw before, the steps are a bit similar only that you’re using mung beans instead of glutinous rice. Also, we will be using the dried alamang.

The first thing to do is to soak the mung beans in water. This is done to soften the seeds, making them easier to cook. If you have much time, soak the beans overnight or at least 4 hours before cooking. Remove the floating seeds the next day since they are mostly just seed shells.

Boil the mung beans until soft and mushy. This will take you around 15 to 20 minutes for soaked mung beans and around 30 minutes for unsoaked mung beans.

In another pan, saute the aromatics and the dried alamang. In substitution, you can also use small shrimps or hibe. Add the cooked mung beans and stir gently to distribute the flavors. To make your munggo soupy, add some water. In this recipe, I used hugas bigas or rice washing to make the soup thicker.  Add the ampalaya leaves (or any green leafy vegetable) until it softens. Some people also include the actual ampalaya itself for a subtle bitter flavor.

You can add the chicharon at this point to make it soft or just top it later to retain the crunch. Serve the ginisang munggo with alamang as a soup or as a side dish. Enjoy!

Ginisang Munggo with Dried Alamang

Course: Soup Recipes, Vegetable Recipes




  • 1 cup mung beans

  • water

  • 1/2 cup dried alamang (or shrimps or hibe)

  • 1 medium onion

  • 3 cloves of garlic

  • 2 medium tomatoes (chopped)

  • 1 pork broth cube (or shrimp cube)

  • fish sauce to taste

  • ground black pepper to taste

  • rice water (for soup)

  • a bunch of ampalaya leaves (or malunggay/talbos ng sili)

  • lots of chicharon

  • oil (for sauteing)


  • Wash and soak the mung beans in a pot. Remove all the floating ones. Wash and drain.
  • Pour enough water to soak the beans. Let the beans boil until soft and mushy. Set aside.
  • Heat some oil in a pan. Saute the onions and garlic for a few minutes until aromatic. Add the dried alamang and saute until light brown.
  • Add the tomatoes and gently crush while sauteing. Add the cooked mung beans. Season with fish sauce and black pepper. Stir gently.
  • Add 1 to 2 cups rice water. Let it simmer for a few minutes. Add the ampalaya leaves. Cook until the leaves wilt a little. Add the chicharon.
  • Transfer the ginisang mungo with alamang to a serving bowl. Eat it as a soup or partner it with some fried fish and hot steaming rice. Enjoy!

Ginisang Munggo with Dried Alamang Recipe (TAGALOG)


  • 1 tasa ng munggo
  • tubig
  • 1/2 tasa ng alamang (o hipon o hibe)
  • 1 sibuyas
  • 3 butil ng bawang
  • 2 kamatis (hiniwa)
  • 1 pork broth cube (o shrimp cube)
  • patis
  • durog na paminta
  • hugas bigas (para sa sabaw)
  • dahon ng ampalaya (o malunggay/talbos ng sili)
  • madaming chicharon
  • mantika (panggisa)


  1. Hugasan at ibabad sa tubig ang mga munggo. Tanggalin ang mga lulutang.
  2. Lagyan ng tubig ang mga munggo. Hayaan itong maluto hanggang maging malambot at mushy. Isantabi.
  3. Magpainit ng mantika. Igisa ang sibuyas at bawang hanggang maging light brown. Ilagay ang tuyong alamang at igisa.
  4. Ilagay ang mga kamatis at medyo piratin habang ginigisa. Ilagay ang nalutong munggo. Lasahan ng patis at paminta. Haluin.
  5. Maglagay ng 1 hanggang dalawang tasa ng hugas bigas at pakuluan ito ng ilang minuto. Ilagay ang dahon ng ampalaya at lutuin hanggang lumambot. Ilagay ang mga chicharon.
  6. Ilipat ang ginisang munggo with alamang sa serving bowl. Samahan ng pritong isda at mainit na kanin. Enjoy!
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