Ginisang Monggo recipe is also called as mung bean stew recipe. In the Philippines, a country where vegetarianism is not popular, Ginisang Monggo is served when abstinence from meat is required– that is during Fridays. This tradition brought to the dining table the ginisang monggo which is typically paired with fried fish like fried tilapia or fried Galunggong. This ginisang monggo recipe has an earthy and meaty flavour.
The ginisang monggo or Monggo guisado has chicharon or pork crackling which adds the savory flavour of the dish. For a healthier version, the pork crackling or chicharon can be omitted since it is a little fatty and may lead to some cholesterol build up. The mung beans or monggo is known to give the consumers of this dish high level of uric acid. When making this ginisang monggo recipe make sure to purchase and use freshly dried mung beans. The mung beans that are old and too dried are not flavorful and should not be used for cooking.
Ginisang Monggo Recipe and Preparation
Small shrimps or Hipon are used to give a tasty broth to this ginisang monggo recipe. The shrimps are boiled, and the heads are pounded so that the juice of the shrimps will be extracted. If you are not using shrimp stock, you can substitute it with pork or chicken stock. Do not use beef stock for this ginisang monggo recipe as this may overpower your mung beans’ flavour. The traditional way of cooking ginisang monggo is to crush the mung beans for more depth of flavor and a smoother consistency of the broth. This can be achieved by letting the mung beans pass through a sieve or by using a blender. Other cooks prefer their mung beans whole. Ginisang monggo recipe is an easy dish that you can try cooking now.
- 1 ½ cups Mung beans (yellow or green)
- 1 lb Pork or Beef cubes
- 8 cups Water
- 2 Tbsp Olive oil
- 5-6 crushed Garlic cloves
- 2 medium size Onions, chopped
- 5 diced roma Tomatoes
- 3 Tbsp light Soy Sauce
- 2 Tablespoons Fish Sauce (optional)
- Salt and pepper, to taste
- 1 (10 oz) bag of Spinach
- Place the dried mung beans and meat on a heavy bottomed, large and deep pan (like a Dutch oven). Pour the water over. Bring to a boil, cover and then simmer until the meat is tender (about 1 hour more or less). The mung should be tender already at this point. Refill the water as needed. If you are using Beef which takes longer to cook, I suggest boiling it first until the meat is slightly tender. Add the mung beans and continue to simmer until both the beans and beef are tender. Turn off heat.
- In another large skillet, heat the oil. Saute the garlic and onion for a couple of minutes. Add the chopped tomatoes and cook for another 5 minutes. Lightly season with salt and pepper.
- Stir the cooked tomatoes into the beans mixture. Season with soy sauce and fish sauce, to taste. Let simmer for 3-5 minutes. Add the spinach and cook for another 2 minutes or until wilted. If you want a thicker soup simmer until desired consistency is reached or if you wish a more watery one, just add more water. Adjust the seasoning if necessary.