Monggo Guisado with Dilis and Malunggay is a delicious Filipino dish composed of mung beans, dried anchovies, and moringa. This is a simple everyday dish that goes well with warm rice and more of it.
There are more than a handful recipes that involves balatong or mung beans. You can mix and match the ingredients and come-up with your own version of Monggo Guisado. The trick here is to use the ingredients that will work well if mixed with mung beans. Pork and shrimp are included in the usual recipe, while you can make use of dilis (anchovies), daing, and tuyo and see what you like best. As for the vegetable, malunggay, hot pepper leaves (dahon ng sili), and spinach can be used.
Some people like their monggo dish to have more liquid in it, as if it were as a soup dish. This recipe will give you a soup-like result that you can enjoy with steamed white rice.
Try this Monggo Guisado with Dilis and Malunggay Recipe. Let me know what you think.
Monggo Guisado with Dilis and Malunggay Recipe
1 1/4 cups mung beans
4 to 6 cups water
1/2 cup dried anchovies (dilis)
1 cup malunggay leaves
1 medium yellow onion, sliced
1 medium plum tomato, diced
3 cloves crushed garlic
3 tablespoons cooking oil
2 tablespoons fish sauce
1/4 teaspoon ground black pepper to taste
Boil 5 cups of water in a cooking pot. Add the mung beans and continue to boil for 35 to 40 minutes until the mung beans expand a little and become soft (Note: add more water if needed). Set aside.
Heat the cooking oil in a separate cooking pot.
Saute the garlic and onion. Add the tomato and continue to saute for 2 minutes.
Put-in the dried anchovies. Stir.
Add the boiled mung beans. Stir. And continue to saute for 2 minutes.
Pour 1 to 2 cups of water. Let boil. Turn the heat between low and medium and continue to cook for 5 to 8 minutes.
Add-in the malunggay leaves. Stir.
Pour-in fish sauce and put some ground black pepper. Stir and cook for 1 to 2 minutes more.
It’s almost lunchtime, you woke-up realizing that you weren’t able to shop for groceries the day before. Eating out is not an option; you know that something needs to be prepared – anything. What will you do?
Improvise. Search for available food items in your pantry or fridge and make something out of them. What if you didn’t find anything? Well, stop reading this and run to the nearest grocery store, unless you plan to skip lunch. But seriously, you should be able to find something edible that’s worth whipping. Once you find something, it is up to your imagination to make lunch happen.
This sounds like a good way to start an article. The truth is: I am simply justifying my laziness. I was not able to shop for food when the silos were depleting. There I was, opening every container – searching for something to cook. I was about to give-up and head to the store when I saw an unopened package of Mung beans. It felt real good as if I made a touchdown to tie the game on the last few seconds. All I needed was a convert to win the game and I knew that I had something to make it happen. I remembered storing the left over Sinangag na Dilis in the refrigerator. I thought that I can make Ginisang Monggo taste better when I paired anchovies with Mung beans – so I did – and it was oh, so great!
I learned a couple of valuable lessons from this experience: Being frugal by saving left over foods is a good thing; always monitor your food supply and replenish it right away when needed.
Have you experience something like this before? How was it like? What did you do about it?
Munggo or Mung bean (or even green bean to some) is a seed of Vigna radiata, a plant native to India and Pakistan. Since the plant originated in Asia, it was easy to spread along the nearby countries. This seed became a hit when it reached the Philippines.
Mung bean was used as an ingredient in different desserts and main dishes as well. The most famous Mung bean dish is the “Ginisang Munggo” (Sauteed Mung Bean). This dish makes use of Mung beans as the main ingredient complimented by different flavors from meat, seafood, and vegetables. A very healthy and satisfying dish that is friendly on the budget.
I like Monggo because it brings back the memories of my childhood. I often eat ginisang munggo when I was a child, and I can say that I liked it a lot. It is good to know that food such as this monggo recipe can bring back the memories from the past. Of course, I also like this monggo dish for its delicious taste.
Try this Ginisang Munggo (Monggo) Recipe and let me know what you think.
Ginisang Munggo (Monggo)
Author: Vanjo Merano
Serving size: 6
1 1/2 cups Mung beans
1 tbsp garlic
½ lb pork, thinly sliced
2 cups spinach
1 pc medium sized tomato, chopped
1 medium sized onion, chopped
5 to 8 pcs medium sized shrimp (optional)
2 tbsp fish sauce
24 ounces water (for boiling)
1 pc beef cube or 1 teaspoon beef powder (for flavoring)
½ cup crushed pork rind (chicharon)
1/4 teaspoon ground black pepper
In a pan, put-in the water and bring to a boil
Put-in the Mung beans and simmer until becomes soft (about 35 to 50 minutes)
On a separate pan, sauté the garlic,onion, and tomato
Add the pork. Cook for 5 mins
Put-in the beef cube and fish sauce. Simmer for 10 mins or until the meat is tender. Note: If necessary, you may add water to help make the meat tender but make sure to add more time to simmer
Add the shrimp. Stir and then cook for 2 minutes.
Pour the cooked Mung beans. Stir and then simmer for 10 minutes