Friday is Monggo (mung bean) Day for most Pinoys. So for this blog post, I decided to share with you the secret of my much coveted Ginisang Munggo Recipe (translated in English in many ways: sautéed mung bean, mung bean stew, or mung bean soup). Just follow these easy steps.
1. First, go to the market and buy these main ingredients listed below. All of these can be bought from the famous Dagonoy Market in San Andres Bukid, Manila or in any other public market near you.
• ¼ kg Monggo Php 23.00
• ¼ kg Pork, cut into small cubes Php 50.00
• 3-5 pcs. Tomatoes Php 10.00
• 1-2 pcs onion, sliced Php 5.00
• 3 pcs. Tinapa (smoked fish) Php 25.00
• 2 pcs. Siling Mahaba (green) Php 5.00
• Garlic Php 3.00
• 2 pcs. Pork cubes Php 12.00
• 2 pcs. Magic Sarap Php 6.00
• 5 packs Chicaron Php 25.00
• 3 bundles of Spinach* Php 15.00
• Fish sauce (patis) to taste
*others would prefer malunggay leaves. Ampalaya leaves are okay too if you want your soup a bit bitter.
Total Cost: Php 179.00.
Serves: 7 – 10 persons.
2. Place the monggo in a large container. Add 2-3 tbsp salt and enough water. Wash thoroughly until all the dirty particles are removed. Alam mo na naman kung malinis na ito diba? Hindi ka na bata!
3. Boil the monggo in 3-5 glasses of water in a medium pot for 25-30minutes until soft.
4. While allowing the monggo to “soften”, prepare the other ingredients. Cut the tomatoes into small cubes. Debone and shred the smoked fish into smaller pieces.
5. In a separate pan, fry the pork until there is enough oil. If your pork is not too fatty, add a bit of cooking oil.
6. In the same pan, sautee the garlic, onion, tomatoes and smoked fish. Make sure na tinangalan natin ng mga tinik ang tinapa para hindi matinik ang ating nilutong monggo.
7. Add a small amount of water and simmer for about 5 minutes. Then, add this into the pot containing the monggo soup. Boil for another 5 minutes.
8. Add the pork cubes, 2 sachet of Magic sarap to add umami. Ang taray…umami.
9. Add the sili.
10. Add fish sauce to taste.
11. After two minutes, you turn off the stove.
12. Add in your leaves of choice (whether spinach, maluggay or ampalaya leaves) and crushed chicharon. Mix for 1 minute and cover.
13. Share and enjoy eating!
This is better served and eaten with fried galunggong (toasted to perfection) and an ice cold bottle of coke…especially on this rainy Friday evening…kaya hala, kain lang ng kain.