Ginisang Munggo with Talbos ng Sili
Ginisang Munggo is another comfort food that I always love. When in overseas mung beans are always available on most supermarket, how ever leafy vegetables that suppose to go with ginisang mungo most of the time will not always be there. Overseas Pinoys have come to adapt to whatever vegetable substitute that is available. Spinach is a popular substitute, but the fruit of ampalaya or eggplant will do should there are no other leafy vegetable available.
Today I am lucky to find talbos ng sili at a neighborhood Pinoy store in our area. I usually used a couple ginger slivers whenever I cooked ginisang mungo, I like the gingery aroma like a tinola. Today I like to go further I wanted my ginisang mungo with generous amount of ginger with chili tendrils similar to a real tinola.
There is no special procedure in cooking this dish, all I had done was used two thumb size ginger and a lot of talbos ng sili. I was even lucky that the chili tendrils that I both came with young green chilies that are still attached.
2 cup 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
2 thumb size ginger, cut into strips
3 pcs. small ampalaya, sliced
2 bundles talbos ng sili, chilli tendrils
2-3 pcs. chilli
1/2 cup patis
Wash mung 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 more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add pork stir and 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 mung beans. Add in ampalaya and simmer for for 3-5 minutes or until ampalya are cooked. Season with salt if required. Add in chilli tendrils and chilli, continue cooking for another 2-3 minutes. Serve hot.
See other Munggo and other Beans recipes;
KBL Soured with Batwan
Baboy at Langka with Black Eyed Peas
Black Eyed Pea with Pork Belly, Pinablad a Pusi
Ginisang Munggo with Pork Pata and Zucchini
Ginisang Munggo with Oxtail
Kadyos, Baboy at Langka – Purple KBL
Ginisang Munggo with Pork Pata, Mung Beans with Pork Leg
Ginisang Munggo with Bacon and Pork Chicharon
Ginisang Munggo with Salmon Belly
Ginataang Munggo, Mung Bean Soup with Coconut Cream
KBL – Kadyos, Baboy at Langka
Ginisang Red Munggo Beans
Ginisang Munggo with Sotanghon