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Ginisang Monggo

There many ways of cooking GINISANG MONGGO as the recipe varies from household to household. It's basically just a mix and match of the leafy vegetables and sliced veggies plus the subak or meat/seafood add-ins.



 And is often a perfect partner of fried or grilled fish and meat, ginisang monggo is a staple in Pinoy gastronomy. 


Here's a simple recipe for Ginisang Monggo with many variations to choose from.




Ingredients
  • 2 cups 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))
  • Oil
  • 1 medium-sized tomato, optional
  • 1 pc medium-sized onion, sliced
  • 3 cloves garlic, minced
  • Water
  • 1 pork broth cube or fish sauce (patis)
  • Salt and pepper to taste
How to cook Ginisang Monggo
  1. Boil monggo (and langka cubes if you're using it) in about 3 cups of water until the beans soften. Set aside.
  2. In a pan, saute garlic, onions and tomato. (Add pork here and stir fry).
  3. Add monggo beans including the water it was boiled in. Bring to a boil then simmer
  4. In a separate bowl, dissolve broth cubes in hot water then add to the monggo mix)
  5. Add vegetables (kalabasa cubes, sayote, papaya and/or eggplant, ubad). Boil until soft
  6. (If you're using shrimps or tulapho, add them here) When cooked, add the leafy vegetables and simmer for another 2-3 minutes
  7. Make final adjustments with the flavor using salt, pepper, etc. Adjust the broth by adding water.
  8. Serve with rice. Sprinkle toasted kalkag if desired. 



Here are some guisadong monggo dishes cooked using the combination of different ingredients above.


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


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