Ginisang monggo is a popular Filipino vegetable dish. Oftentimes, for reasons I don’t know it is almost always served on Friday. Ginisnag monggo is a staple dish especially this Holy Week.
Ginisang monggo literally means sautéed mung beans. The mung beans is simmered until tender and sautéed in garlic, onion and tomatoes. Pork or dried fish is often added to give this dish extra flavor.
Usually, malunggay leaves or chili leaves (dahon ng sili) is added to this dish. However, my dad likes saluyot so we added this instead of the common leaves used for this dish. I don’t really like saluyot since it turns the broth into slimy soup. The technique is to not over simmer the dish when you add saluyot. Simply simmer it for two to three minutes, cover and switch off the heat and it turned out right. By the way, saluyot is a good source of vitamin B & C, iron and calcium.
For this recipe, I decided to make a twist. I pan roasted the mung beans until brown then lightly crushed it until it splits into two. You can use a mortar and pestle or place it inside a plastic bag and roll it over with your rolling pin.
Roasting the mung beans gave this dish a hint of smoky flavor. Did you know that you can also add ginger to this dish? Yup! The ginger gave a cool spicy flavor to this dish.
Since it’s Holy Week, this dish is best paired with fried fish or anything fried. It is also best with pork barbecued, though.
Ingredients
| 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 Ampalaya or Bitter Gourd, halved |
| 2 cups | Saluyot or your preferred leaves to use |
| Fish Sauce and Black Pepper to taste |
Procedure
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.
Ginisang Monggo with Saluyot Recipe
Ingredients
- 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
Instructions
- 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.
