Ginisang Munggo with Salmon Belly

Ginisang Munggo with Salmon Belly
Ginisang Munggo with Salmon Belly. Have you been wondering how to cook those salmon belly strips that are usually sold at discounted prices? What I do is deep fry it till crisp and add them to my mung bean soup, ginisang munggo. They are good substitute to pork or may be used with the meat. As to my other mung bean recipe cooking is basically the same.

Ginisang Munggo with Salmon Belly Recipe

I always wanted my mung bean cooked till the beans are disintegrated to form a thick soup dish. As much as possible I try to remove the bean shells that usually float at the center of the boiling beans by scooping them out. For this recipe I also added some bitter melon tops/leaves, I like the bitterness the ampalaya leaves.

Ginisang Munggo with Salmon Belly Dish

Of course you can always add your favorite vegetable that you used on your ginisang munggo. Here is the recipe on of my Ginisang Munggo with Salmon Belly.


Salmon Belly

2 1/2 cups munggo (mung beans)
250 grams salmon belly, cut to serving pieces, fried
1/2 head garlic, chopped
1 medium size onion, chopped
1 medium size tomato, chopped
2 thumb size ginger, cut into strips
1 bundle talbos ng ampalaya, bitter melon tendrils, trimmed
2 bundles talbos ng sili, chili tendrils, trimmed
2-3 pcs. long green chili
1/3 cup fish sauce
cooking oil

Cooking procedure:

Ginisang Munggo with Salmon Belly - Cooking Procedure

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 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 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 fried salmon belly and fish sauce, quickly stir cook for about a minute. Add sautéed ingredients to the boiling pot of mung beans and simmer for 2 to 3 minutes. Add in the talbos ng ampalaya and green long chili, continue to simmer for for a minute or until the talbos ng ampalaya are half cooked. Season with salt if required. Add in the talbos ng sili and continue cooking for another minute.Serve hot.


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