Ginisang munggo is a Filipino classic dish which is a stew made with mung beans, flavoured with aromatics and different types of meat. This protein-rich dish is one of the famous dishes known to be “food for the people”. It is a good side dish from fried ulams.
Mung bean is a type of legume and is a staple for the Filipinos. It is a healthy source of protein and fiber and can easily be worked with other food items like fish, chicken and pork. Moreover, it is one of the most budget-friendly ingredients one can find in the market. This vegetable expands when cooked, and can feed a lot of people. One of the most famous dishes for mung beans is the ginisang munggo or sautéed mung beans.
Ginisang munggo is literally one of my comfort foods. My lola has the best version of this ginisang munggo. Everytime I cook this dish for my family, it immediately sends me some homey vibes. It is known with different names such as balatong, mung bean soup and monngo soup. Other version of this dish is the ginisang munggo sa gata, commonly a variation within the Bicol region. Fancy versions of this ginisang munggo uses chicharon as toppings. With its soupy nature, ginisang munggo is best to be eaten during rainy season. It is best partnered with fried dishes, especially fried fish.
This dish is usually associated with the elderly, may be because of its softness and almost mushy texture. It has a meaty and savoury taste and can be enjoyed by everyone at all ages.
HOW TO COOK GINISANG MUNGGO
Ginisang munggo is another wonderful dish soup which involves all easy steps. Some people can even cook this without a concrete recipe, just trusting their guts! But for those who wanted to have a step-by-step procedure, always know that Yummy Kitchen got you.
Start with preparing the mung beans. The washing is done to remove dirt (if any) and to remove the floating ones. These are usually just mung bean skin. Some people soak their beans overnight. They said that the beans will be softer and easier to cook. But based on my experience, the mung beans are just really easy to cook whether soaked or not. Once done, just boil the mung beans and set it aside for a while. The beans will expand as it boils. You will be surprised how many people can be fed with this recipe!
The next steps would be sauteeing the pork and the aromatics. This will give the ginisang munggo the umami complexity. Sauté the mung beans with the pork and aromatics and add a pork broth cube for meatier flavor. You can add pork broth or water depending on how soupy you like the dish to be. Lastly, add your chosen leaves and let it simmer for a few minutes. The next thing you know is you are enjoying this savoury and healthy soup! If you have a fancy budget, you can top the monggo with crispy chicharon or pork rinds. Try partnering it with fried fish or pork, or ever shrimp! The best! Be sure to share some with your family. And may be share some with me?
1 cup mung beans
5 cups water
1 cup pork bits
1 medium-sized onion, chopped
3 cloves garlic, minced
2 pcs small tomatoes, diced
1 piece pork broth cube (optional)
pepper to taste
1 to 2 cups rice water or pork broth
salt or fish sauce to taste
1 bunch of leaves (ampalaya/malunggay/sili leaves)
- Wash the mung beans and remove the floating ones. Transfer the mung beans in a pot and pour with enough water. Cook until it is soft and mushy.
- Heat a pan and add the pork bits until some oil has been rendered.
- When the pork bits are starting to brown, push them on one side of the pan. Saute the onions and garlic. Add the tomatoes and gently crush while sautéing.
- Add the boiled mung beans and sauté with the rest of the ingredients. Add a pork broth cube (optional).
- Season the sautéed mung beans with pepper. Add some rice water or pork broth depending on how soupy you want the sautéed mung beans to be. Simmer for 10 minutes using medium heat.
- Season with salt or fish sauce. Add the leaves and submerge gently to cook. Let it simmer for a few minutes.
- Transfer the ginisang munggo in a serving plate. Enjoy!
- The mung beans will absorb the liquid through time. If you will be reheating some leftover mung bean soup, add some water or broth.
- If you would like to go all veggie and no meat, just omit the pork bits and pork cube and use rice water instead of pork broth.
- You can add different vegetables and leaves like ampalaya and spinach.
Paano Magluto ng Ginisang Munggo
- 1 tasa ng munggo
- 5 tasa ng tubig
- 1 tasa ng pork bits
- 1 pirasong sibuyas (hiniwa)
- 3 butil ng bawang (hiniwa ng maliliit)
- 2 piraso ng maliit na kamatis (hiniwa)
- 1 pork broth cube (optional)
- 1 hanggang 2 tasa ng rice water o pork broth
- asin o patis
- 1 bunch ng dahon (ampalaya/malunggay/sili leaves)
- Hugasan ang munggo. Tanggalin ang mga lumulutang. Ilipat ang munggo sa isang kaldero. Lagyan ng sapat na tubig. Lutuin ito hanggang lumambot at maging malapot.
- Magpainit ng kawali at ilagay ang pork bits hanggang magmantika.
- Kapag medyo brown na ang pork bits, ipush ito sa isang tabi. Igisa ang sibuyas at bawang. Ilagay ang kamatis at medyo piratin ito habang ginigisa.
- Ilagay ang munggo at igisa ng isang minuto kasama ang ibang ingredients.
- Maglagay ng pork broth cube (optional lamang ito).
- Budburan ng paminta ang ginisang munggo.
- Maglagay ng rice water o pork broth depende sa kung gaano kasabaw mo gusto ang munggo. Pakuluan ito ng 10 minuto gamit ang katamtamang apoy.
- Tikman ito at lasahan. Maglagay ng patis or asin ayon sa panlasa. Ilagay ang dahon ng ampalaya. Haluin ito para lumubog at maluto ang mga dahon. Hayaan ito maluto ng konti pang minute.
- Ilipat ang ginisang munggo sa isang serving plate. Enjoy!