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Ginisang Monggo Recipe
Kusina ni Teds

Ginisang Monggo with Saluyot Recipe

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.
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Ingredients Method

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

Method
 

  1. Pan roast the monggo beans until brown.  Set aside to cool.  Lightly crush the monggo beans until it splits open.
  2. 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.
  3. Saute ginger, garlic, onion and tomatoes in olive oil.  When tomatoes are tender, mashed everything with the back of your wooden spoon.
  4. Add water and bouillon cubes and let it simmer for 20 minutes.
  5. Add the vegetables and season with fish sauce and black pepper.