Ginisang Munggo Recipe were said to have originated from India, but it is very Filipino in every way.
It is considered as a comfort food in the Philippines, and is one of the country’s most popular dishes since the ingredients can easily be bought in wet markets or groceries.
A small bag of Mung beans can be bought very cheaply, and is enough to feed a large family, which makes it a favorite among those who are in a tight budget.
Filipinos will all agree that Ginisang Munggo is a very satisfying meal, and very healthy, too.
Mung beans are rich in dietary fiber, minerals, and protein. It is definitely well-loved by those who just wanted to get protein but don’t want to eat meat.
Tips How to Cook Ginisang Munggo
- Make sure you buy fresh mung beans from the market, some shops or vendor sell old stocks.
- Boil the beans until they are soft but not overcooked.
- Do not overcook the onion and garlic, it will cause the soup to taste bitter.
- You can use chili leaves, spinach, malunggay or any leafy vegetables of your preference.
- Make sure you cook just enough to be eaten as it is not ideal to store it and re-heated for consumption the next day.
Meat and vegetables usually complemented Ginisang Munggo Recipe. The most common type of meat use for this dish is pork, more specifically, the pork belly cut.
However, people sometimes use shrimp and chicken neck since the two are cheaper alternatives of pork. There are also some who use chicharon (pork cracklings) or dried dilis (anchovies), while some choose not to add any meat in their dish at all.
This dish is also known as a Friday go-to meal, since many Filipino families still practice the Christian belief of not eating any meat on this specific day.
Alugbati (vine spinach) and Malunggay (Moringa) are used instead of meat in this hearty meal.
Ginisang Mungo Recipe
- 1 cup mung beans
- 1 cup spinach
- 1 cup chicharon
- 2 tbsp fish sauce
- 5 pcs shrimp
- 100 g pork
- 1 medium onion
- 4 cloves garlic
- 1 medium tomato
- black pepper
- Wash the mung beans.
- Add water and boil for 30-40 minutes.
- Sauté the garlic, onion and tomato, pork and shrimp in a separate pan.
- Add in the fish sauce.
- Add pepper to taste.
- Combine the sautéd ingredients in the pot with the mung beans.
- Add the chicharon and spinach.