Have you tried bottled tuyo? This might be new to some of you. I knew about this only a few months ago – when I was craving for tuyo (and it is winter here), but I did not want the smell to linger inside the house. I discovered it when I was getting some bottled […]
Monggo Guisado is another version of Ginisang Monggo; this time using fish flakes from left over fried fish. I think that I cooked more than enough fried galunggong the previous day and I don’t want it to go to waste. My solution was to make this simple and delicious monggo guisado. I can also make […]
Ginataang Munggo is a simple Filipino dessert dish wherein toasted Mung beans and sticky rice are cooked in coconut milk.
This recipe is almost the same as that of Ginataang Mais, except that the later uses corn.
If you have been out of the Philippines for many years, having this dish can make you feel nostalgic. It makes you think of home and the good things of the past. Don’t eat too much or you’ll end up purchasing a plane ticket right away
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.