Go Back
Ginisang Monggo Recipe

Ginisang Monggo with Saluyot Recipe

Kusina ni Teds
This version of ginisang monggo has a nice smoky flavor.  The secret?  You need to toast the monggo seeds or mung beans until brown then lightly crush it until it splits into two.


  • 1 cup Monggo seeds or Mung Beans
  • 3 cups Water
  • 3 Tablespoons Olive Oil
  • 2 thumb-sized Ginger, smashed and roughly chopped
  • 6 cloves Garlic, minced
  • 1 bulb Onion, chopped
  • 4 pieces Ripe Tomatoes, chopped
  • 3 cups Water
  • 1 piece Shrimp Bouillon Cube
  • 2 Pieces Eggplants, sliced
  • 6 pieces Okra, sliced
  • 4 pieces Small Amplaya or Bitter Gourd, halved
  • 2 cups Saluyot leaves
  • Fish sauce and Black Pepper to taste


  • Pan roast the monggo beans until brown.  Set aside to cool.  Lightly crush the monggo beans until it splits open.
  • Combine roasted monggo beans and water.  Boil and simmer until tender, roughly 40 minutes.  Drain excess water and mashed the boiled monggo beans until mushy.  Set aside.
  • Saute ginger, garlic, onion and tomatoes in olive oil.  When tomatoes are tender, mashed everything with the back of your wooden spoon.
  • Add water and bouillon cubes and let it simmer for 20 minutes.
  • Add the vegetables and season with fish sauce and black pepper.