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Ginisang Monggo or Mung Beans Soup Recipe
Mung Beans or locally known in the Philippines as Monggo is part of the legumes family which are quite small, ovoid in shape, and green in color. This is the seeds of Vigna radiata, which is a native to the Indian Continent.
The plant that produces these beans can grown everywhere, but it is widely cultivated in Asian countries, specially with those tropical climates.
Asian countries also consume the most number of these beans as the application of these beans varies from appetizers, main course and even dessert.
The sprout is also widely consumed.
The Mung Beans Soup
Here in the Philippines, when we said monggo, we are referring to the main course dish where mung beans are the main ingredients.
The beans are boiled until it softens and added with meat and other herbs and spices in order to taste delicious. The cooking technique varies, some wanted the beans whole, while some wanted it broken down with thicker soup as the bean flesh already combine with water.
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- 2 cups Mung Beans, washed
- 1/2 kilo Pork, chop and separate the fat
- 3 medium Tomatoes, chopped
- 1 cup Ampalaya leaves
- 5 cloves Garlic, finely minced
- 1 medium Onion, chopped
- 10 cups water
- Salt and Pepper to taste
Pork and Liver Stew with Pineapple Juice
- Igado or Pork Meat and Liver Stew with Pineapple Juice
Try this recipe that features pork meat and liver cooked with pineapple juice in order to complement the bitter taste. This is a must-try.
- In a pan, boil the mung beans in the water along with the pork meat. When the mung beans break down (water becomes brown), remove from fire and set aside.
- In another pan, let the fat part be fried by it's own oil. You can do this by adding about 2 spoon water in the pan and let it boil with the fat until all the water evaporates. Wait until the fat art become crunchy. Remove from the oil and set aside.
- Using the same oil from the fat, saute garlic until golden brown and onion.
- Add tomatoes and a little water. Wait until some of the skin peels off.
- Add the boiled beans and let it boil for 5 more minutes.
- Add salt and pepper to taste.
- Add the ampalaya leaves and let it boil for 1 minute.
- Top with the crunchy fat part.
- Serve and enjoy.