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Ginisang Monggo (With Kalabasa)

Jaime Inez
Ginisang Monggo is a savory mung bean soup from the Philippines. It is usually made with mung beans and various vegetables. Pork and seafood are also added to the broth. Typically, it is garnished with chicharon, a toasted coconut. While it is not very spicy, it is a popular dish at Filipino restaurants. This recipe is a favorite of many.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course, Soup
Cuisine Filipino
Servings 4 servings
Calories 325 kcal


  • 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.



A little tip on preserving ginger: Freeze them! This spice is rather expensive in the Asian market. We have to buy a big lump of it since we cannot break it into tiny parts of what we really just need. At home, we do break them into small nubs and then, we freeze them. When it's time to cook them, I thaw them. Every part is used! Nothing is thrown away.
Keyword ginisang monggo