Ginisang Munggo

Ginisang Munggo
Ginisang Munggo. Mung Beans is a simple dish that is associated with the Filipino working class, what ever it is I love this dish. It is best served with fried fish. I like it with a lot of ampalaya and talong in it and topped with malungay or with talbos ng ampalaya. I can imagine a dish of hot steamy ginisang munggo with a lot of rice in a rainy day.


Ingredients:

2 c. munggo (mung beans)
200 g. pork, sliced
200 g. shrimp, shelled
1/2 head garlic, chopped
1 medium size onion, chopped
1 medium size tomato, chopped
1 thumb size ginger, cut into strips
3 pcs. tinapa, deboned or left over fried fish
1 bundle, talbos ng ampalaya
3 pcs. small ampalaya, cut into wedges
3 pcs medium size eggplant, cut into wedges
1/2 c. patis
vegetable oil
salt


Cooking procedure:

Wash munggo beans, check and remove stones that might have mixed with the beans. Put in a medium size pot and add water to cover, bring to a boil for 2-3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30-45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add in water if necessary. In another sauce pan sauté garlic, onion and tomato. Add pork stir cook until pork changes to light brown, add shrimp and stir cook for 2-3 minutes. Add patis and continue to cook for another 3-5 minutes. Add sautéed ingredients to the boiling pot of munggo. Add in ampalaya and eggplant, cook for 3-5 minutes or until ampalya and eggplant are cooked. Season with salt if required. Add in talbos ng ampalaya and tinapa and continue cooking for another 2-3 minutes. Serve hot.







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