Ginisang monggo (munggo) is a humble Filipino dish. The recipe basically speaks of mung beans boiled in water, poured over saute’d garlic, onions, tomatoes and ginger mix. It’s a thick and very filling dish and is usually paired with fried fish. It’s cheap on the budget. Plus, very nutritious!
There are several variants of the ginisang munggo recipe. In fact, I have several posts of this mung beans soup in this blog. All of them are very easy to do. For this post, I’d like to share how I cook mung beans with squash (pumpkin) or kalabasa. The squash makes the dish creamier and fuller.
Thanks Food And Meal gave me idea to write this post.
And, here’s how Cooking Like A Pro do it.
Ginisang Monggo (With Kalabasa)
- 5-7 cloves Garlic crushed and chopped
- 1 whole Onions chopped
- 1 nub Ginger crushed and chopped
- 1 whole Tomatoes chopped
- 200 g Squash at least, peeled and cut
- Long green chili 1 pc cut (optional)
- 1 ½ cup Mung beans
- 2 tbsp Shrimp paste (spicy if desired)
- Fish sauce and pepper to taste
- 3 cups Water
- 2-3 tbsp Cooking oil
- Boil the mung beans in water.
- When the outer shells separate from the pods, lower the heat.
- Crush the beans with the back of the ladle.
- Turn off the heat.
- Let the mung beans mixture rest.
- Put oil in a heated pan.
- Saute the garlic under medium heat.
- When the garlic turns golden, add in the onions.
- When the onions sweat and wilt, add in the ginger. Stir well.
- After 5 minutes, add in the tomatoes. Continue stirring.
- Season the dish with shrimp paste. Stir well.
- Put the squash in. Stir well.
- Add in the mung beans mixture when the squash begins to soften.
- When the soup boils, season with fish sauce and pepper.
- Turn off the heat.
- Serve with hot rice.
At home, we often cook ginisang munggo on Fridays. No reason; just a force of habit, I suppose; or maybe because we associate this dish with the Lenten Season when we are not supposed to eat meats. Anyway, I hope you enjoy this one.
Remember me when you cook!
Tips and Tricks to make Ginisang Monggo
Ginisang Monggo is a staple dish in the Philippines and is often prepared during Holy Week. It is commonly eaten with fried fish, but is equally delicious on its own. This soup is so versatile that it can be made with different ingredients. Traditionally, it includes dried green mung beans, a grilled pork leg, chicharon, and smoked fish. There are also some recipes that incorporate other ingredients.
This soup is a staple food in the Philippines. It is often prepared on Fridays and during Holy Week. The traditional version of this dish is made without meat but is traditionally served with fried fish. Vegetarians may substitute a sliced pork or shrimp for the meat. If these ingredients are unavailable, ginasang monggo can be prepared without meat. Just add a can of coconut milk to the broth and stir well.
Ginisang Munggo is a popular soup in the Philippines. It is also commonly prepared during Holy Week and on Fridays. The soup is not meat-based but is typically served with fried fish. Because it is so versatile, it can be made with a variety of ingredients. The pork leg, bagnet, chicharon, and shrimp are used to add flavor to the soup. In the Philippines, many people prefer this dish over meat-based versions.
This soup is a staple in the Philippines and can be prepared with or without meat. The meat-free version is best enjoyed with fried fish or pork. For vegetarians, ginasang monggo is a great vegetarian alternative. The broth can be made with pork leg, bagnet, and chicharon. The soup is then served over hot rice. It is a great dish to share with family and friends.
In the Philippines, Ginisang Munggo is a staple dish. It is a common preparation during Holy Week and Fridays. Traditionally, it is made without meat and paired with fried fish. This versatile dish can also be prepared with other ingredients. If you like to eat meat, try adding thinly sliced pork and shrimp. If you can’t stand the taste of meat, omit the meat and omit the shrimp. Then you’ll be able to enjoy this dish without it.
Ginisang Monggo is a popular Filipino dish. It is often cooked with pork leg hocks and mung beans. The hocks are braised with garlic and cooked until they are tender and soft. In the Philippines, this soup is served with fried fish. Aside from pork, the dish can also be made with shrimp and chicken. It can also be made vegan if you don’t want to use meat.
Aside from its delicious flavor, the Filipino cuisine also has a variety of other dishes. Its fried bangus and sinigang are two of the most popular dishes. Moreover, it is often served alongside fried fish. Its versatility makes it a very versatile and delicious soup. It is also easy to prepare. It can be cooked with a variety of ingredients. Some people prefer to add chicharon and pork leg.
In the Philippines, ginsisang Munggo is often served as a main course on Fridays. Its rich taste and smooth texture make it an excellent dish for a special occasion. It is also a good choice for vegetarians. It can be made with or without pork or shrimp, and is a hearty, nutritious meal. Regardless of where you live, you can enjoy this dish. It is a staple in many households.
A Filipino favorite, ginisang Monggo is full of vitamins and minerals. It is carbohydrates food and rich in protein and dietary fiber, making it an excellent choice for vegetarians. It is also easy to prepare and can be served on days when meat abstinence is mandatory. If you don’t eat meat, you can add pork to make it more nutritious. This recipe is one of the most popular in the Philippines and can be served to guests for special occasions.