Often a perfect partner of fried or grilled fish and meat, ginisang monggo is a straple in Pinoy gastronomy. There many ways of making this mung bean soup as the recipe varies from household to household. Its just a mix and match of the leafy vegetables and sliced veggies plus the subak or meat/seafood add-ins.
Here's a simple recipe for Ginisang Monggo with many variations to choose from.
- 1/2 kilo monggo, soaked in water before cooking
- Subak (meat of seafood add-ins) - pork slices or cubes, ground meat, leftover lechon, shrimps, kalkag, tulapho)
- Leafy vegetables (Malunggay/moringa, Kamote tops, alugbati, lupo, etc)
- More vegetables (Langka or kalabasa cubes, sayote, papaya or eggplant slices, shredded ubad (banana trunk pith))
- 1 medium-sized tomato, quartered
- 1 pc medium-sized onion, sliced
- 3 cloves garlic, minced
- 1 pork broth cube or fish sauce (patis)
- Salt and pepper to taste
How to cook Ginisang Monggo
- Boil monggo (and langka cubes if you're using it) in about 3 cups of water until the beans soften. Set aside.
- In a pan, saute garlic, onions and tomato. (Add pork here and stir fry).
- Add monggo beans including the water it was boiled in. Bring to a boil then simmer
- In a separate bowl, dissolve broth cubes in hot water then add to the monggo mix)
- Add vegetables (kalabasa cubes, sayote, papaya and/or eggplant, ubad). Boil until soft
- (If you're using shrimps or tulapho, add them here) When cooked, add the leafy vegetables and simmer for another 2-3 minutes
- Make final adjustments with the flavor using salt, pepper, etc. Adjust the broth by adding water.
- Serve with rice. Sprinkle toasted kalkag if desired.
Here are some guisadong monggo dishes cooked using the combination of different ingredients above.
|Monggo with kalabasa, alugbati and left over lechon|
|Monggo with pork, eggplant, sayote and kamote tops|
|Monggo with papaya and kamote topd sprinkled with kalkag|
|Monggo with alugbati and langka plus inihaw na pata|
|Monggo with Ubad, malunggay and pork|