Ginisang Munggo and Papaya is another version of our beloved ginisang munggo recipe. Ginisang Munggo or Sautéed Mung Beans is a well loved Filipino dish often served on Holy Week and mostly every Friday of the week.
For some unknown reason, ginisang munggo is always served on Friday. Probably, with the high protein content of the mung beans it is a good alternative to meat. We all know that meat is a big no no on Wednesday and Friday of the Holy Week.
The good thing about this dish is it’s really affordable. I remembered when I was in grade school I would buy a small bowl of ginisang munggo in our school canteen for only Php10.00 and pair it with my packed lunch, which is usually fried food. It’s cheap, easy to prepare and nutritious.
Since it’s been a community quarantine these weekends we decided to just stay home and made use of what we have. Luckily our neighbor gave us a piece of green papaya and squash. My mom gave half of the papaya and squash to my brother for his wife and a quarter of the squash to our neighbor since it’s a lot for us. My dad told us that we still have some mung beans and decided to cook ginisang munggo and papaya.
Tips
Ginisang Munggo and Papaya is a simple dish and very easy to prepare. You just need to soak the mung beans in water for several hours, preferably overnight to soften it. You can use smoked fish or dried shrimps for this dish instead of pork. Just make use of what you have.
For more mung beans dishes check out our Mung Beans Recipes.
Ingredients
| 1/2 cup | Water |
| 3 Tablespoons | Olive Oil |
| 8 cloves | Garlic, chopped |
| 1 piece | Onion, chopped |
| 4 pieces | Tomatoes, cubed |
| 1/2 cup | Water |
| 1 piece | Beef Bouillon Cube |
| 200 grams | Squash, cubed |
| 1 1/2 cups | Water |
| 200 grams | Green Papaya, thinly sliced |
| 1/4 teaspoon | Ground Black Pepper |
| d | Fish Sauce |
Procedure
In a pot, combine mung beans and water and soak for 4 hours. bring to a boil and simmer until mung beans are tender and set a side.
In a pan, combine ground pork and water. Cover and bring to a boil. Simmer until the fat oozes out from the pork and the water evaporates. Sauté until ground pork is golden brown. bring ground pork on one side of the pan.
Add olive oil and heat. Sauté garlic, onion and tomatoes. Add water and cover. bring to a simmer until tomatoes are tender. Mash the tomatoes using your wooden spoon.
Add bouillon cube, squash and water. Bring to a simmer until squash is tender.
Add green papaya, ground black pepper and season with fish sauce. Cover and let it simmer until the papaya is done.
Ginisang Munggo and Papaya
Ingredients
- 2 cups Water
- 1/2 cup Munggo or Mung Beans
- 200 grams Ground Pork
- 1/2 cup Water
- 3 Tablespoons Olive Oil
- 8 cloves Garlic, chopped
- 1 piece Onion, chopped
- 4 pieces Tomatoes, cubed
- 1/2 cup Water
- 1 piece Beef Bouillon Cube
- 200 grams Squash, cubed
- 1 1/2 cups Water
- 200 grams Green Papaya, thinly sliced
- 1/4 teaspoon Ground Black Pepper
- Fish Sauce
Instructions
- In a pot, combine mung beans and water and soak for 4 hours. bring to a boil and simmer until mung beans are tender and set a side.
- In a pan, combine ground pork and water. Cover and bring to a boil. Simmer until the fat oozes out from the pork and the water evaporates. Sauté until ground pork is golden brown. bring ground pork on one side of the pan.
- Add olive oil and heat. Sauté garlic, onion and tomatoes. Add water and cover. bring to a simmer until tomatoes are tender. Mash the tomatoes using your wooden spoon.
- Add bouillon cube, squash and water. Bring to a simmer until squash is tender.
- Add green papaya, ground black pepper and season with fish sauce. Cover and let it simmer until the papaya is done.
