Mongo Food

CLASSIC GINISANG MUNGGO (MONGGO) RECIPE

Steps:

• Clean the mung beans by discarding dirt and bad beans then wash with running water.
• Pour-in the water into a cooking pot and bring to a boil.
• Add-in the mung beans and simmer until soft and tender (about 30 to 45 minutes), then set aside. You may crush the mung beans with the back of the spoon.
• In another cooking pot, pour-in and heat the cooking oil.
• When hot enough, add-in the garlic, onion, and tomato and saute until tender and aromatic.
• Add-in the pork and cook for 5 minutes.
• Add-the fish sauce and simmer for 5 minutes to release the flavor of the pork (you may also add water and simmer for another 5 minutes to tenderize the pork).
• Add-in the shrimp and cook for 2 minutes.
• Add-in the cooked mung beans (including the water).
• Stir then simmer for 10 minutes.
• Add-in the spinach and cook for 1 more minute.
• Remove from heat and add optional toppings. Transfer to a serving bowl and enjoy!

MONGO GUISADO (MUNG BEAN SOUP)

Steps:

• Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
• Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
• Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

MONGO

Steps:

• Rinse the mung beans, and put in a pan with enough water to cover. Bring to the boil, simmer for a few minutes then take off the heat. Leave for an hour.
• Bring to boil again, turn heat to low and simmer for 1 1/2 hours or until the beans are tender.
• Heat the vegetable oil. When hot, put in garlic and fry until golden. Don't let it burn. Add the onions, and fry until they are translucent.
• Add the tomatoes and simmer until slightly reduced.
• Add the mung beans and simmer for 5 minutes, stirring occasionally. Add a LITTLE water if you think it looks too dry.
• Add the spinach, black pepper, salt and 1 tbs lime juice. Bring to a simmer until the spinach is cooked.
• Serve with olive oil and lime wedges to your own taste.