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
Oh man, let me tell you about Ginisang Monggo! Back in the Philippines, it’s something we cherish, especially during Holy Week and on Fridays. Do you know that comforting feeling when you get a bowl of your favorite soup? That’s what it’s like! Traditionally, this gem of a dish is crafted without meat, but it snuggles up perfectly with some fried fish on the side. But here’s the fun part – it’s like a canvas. You can throw in all sorts of things! I’ve seen it with pork leg, chicharon, and even smoked fish. But hey, if you’re vegetarian, just toss in some veggies or even coconut milk, and it’s a game-changer. Every family has their spin, and that’s what makes it so special.
Back home, some of my buddies even pair it with shrimp, bagnet, or chicken. But you know the real secret? Serving it over hot rice. It’s like a hug in a bowl. The flavors, the traditions, the memories – all blend into this one dish. Whether it’s a regular Friday meal or a gathering with friends, Ginisang Monggo has been, and always will be, close to my heart. If you ever visit the Philippines, make sure you try it! And remember, just like life, it’s all about adding your personal twist to it.