Ginisang Munggo (Sauteed Mung Beans) Recipe

Ginisang Munggo or Sauteed Mung Beans is the most common dish for munggo in the Philippines. This satisfying dish is very healthy and budget friendly. Ginisang munggo complimented different flavors from ingredients added like meat, seafood and vegetables.

This recipe is consist of garlic, onions and tomatoes and ends with the addition of ampalaya leaves that add flavored to the dish. Typically, this is served with rice but I highly recommend that ginisang munggo partner with fried fish or tinapa (smoked fish) and rice for more exciting food trip.

Good for serving: 4 - 5 persons

Ingredients:

1 1/2 cups Mung beans
1 tbsp garlic
1/4 kilo pork, thinly sliced
*2 cups ampalaya leaves
1 pc medium sized tomato, chopped
1 medium sized onion, chopped
8 to 10 pcs medium sized shrimp (optional)
2 tbsp fish sauce
water (for boiling)
½ cup crushed pork rind (chicharon)
salt to taste

Note:
* if ampalaya leaves not available, you can substitute chili leaves (bird eye chili leaves), malunggay leaves or sliced ampalaya.

Ginisang Munggo Cooking Instruction:

Soak mung beans overnight, after the mung beans are soaked overnight, rinse a couple of times to remove some of the husks, by gently rubbing the beans between the palms of your hands.
Drain mung beans and place in a medium saucepan, cover with enough water. Bring to boil and let it simmer, skim the froth buildup on top. The mung beans will have that slightly “popped” appearance. Strain the cooked mung beans and save the liquid stock, set aside.
In a large pan, heat oil in medium heat, add garlic and onion, sauté till onion is translucent, then add tomato and cook till it’s mushy.
Add pork, stir and cook for a couple of minutes
Add shrimp, stir and cook for a couple of minutes
Add cooked mung beans, stir, then add mung beans stock. Bring to boil and simmer for a couple of minutes, occasionally stirring to avoid burning the bottom of the pot.
Add fish sauce and salt to taste
Add ampalaya leaves stir and cook for a minute then turn off the heat.
Served in a bowl with topping of crushed pork rind (chicharon) Best with fried fish and steamed rice.