Ginisang munggo is a Filipino mung bean stew made with mung beans, garlic, onions, spinach, patis (fish sauce), and shrimp paste. It is cooked with pork, dried fish, or other seafood and meat like shrimp. It is also commonly garnished with chicharron. But why it is called sauteed mung beans and also a stew? It's because the first step on how it is being cooked is by sauteing the spices and meat before adding the boiled mung beans with water.
some others put coconut milk to make it more savory.
But why Friday has always been called the Guinisang Munggo day, especially in Manila?
When itβs Friday, you can expect Ginisang Munggo on every table, and in every (carinderia) food stall selling it, if you are lazy to cook it.
The first story about why it is cooked on Fridays it's because munggo beans have a high content of protein which is not good for people with Uric Acid. they say they can only eat it on Friday because Saturday is a rest day.
Another story was during the old days when there were no refrigerators, so people were buying their food during weekends. Most of the time, there would be no more fresh meat and vegetables to cook with. Since munggo does not spoil, people usually cook this.
Some stories also came up that in Spanish time and for some religious practices meat is not allowed to eat on Fridays that's why they turned out to cook mung beans.
Ingredients
- Mung beans
- Garlic chopped
- Onion chopped
- Pork cube sliced
- Spinach (or kangkong)
- Shrimp paste optional
- Fish sauce
- Water for boiling
- Pork cube for flavoring
- Ground black pepper and salt
Instructions
- First thing to do is wash your mung beans and soaked them in the water for 1-2 hours before cooking or better overnight. Then boil the Mung beans in the pan and simmer until becoming soft.
- On a separate pan, sautΓ© the garlic, and onion, and add the pork. Cook for 5-10 mins until the meat is cooked. Sprinkle salt and ground black pepper.
- Put in the pork cube and fish sauce, Put water, and simmer for 10 mins or until the meat is tender.
- Add the shrimp paste. Stir and then cook for more minutes.
- Pour the cooked Mung beans. Stir and then simmer for 10 minutes.
- Add the spinach.
- Turn off the stove and cover it for a few minutes, then here you go:
Served and Enjoy!
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Once again thank you guys for reading my post, hope that you liked it, and see you on my next blog. For suggestions and recommendations please feel free to comment down below. Thanks and God bless!
to see my previous recipe, please click the link below:
"WOK" this way" Blog #1, DINUGUAN
"WOK this way" blog #2, PORK BINAGOONGAN
"WOK this way" blog #3, PORK SIOMAI
"WOK this way" blog #4, LECHON MANOK
