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 fish lumpia, but that will be in a future post.
Making monggo guisado is easy. Since I am using mung beans that were soaked in water for several hours, I saved a lot of cooking time. The mung beans absorbed the water while soaking over night, this helped soften its texture. You will know because you can easily crush a bean using your fingers – try that using hard mung beans and you’ll immediately see the difference.
I also remembered that I still have half a bottle full of bagoong isda (bagoong Balayan to be exact). I usually mix this with calamansi or lemon and use it as a dipping sauce for fried fish. I wanted to leverage on the flavor and richness of this condiment; I knew that adding this with the mung beans would help improve the taste of the entire dish.
Who says that you cannot have Monggo Guisado if it’s not a Friday? You can now enjoy monggo any day you like.
Try this Monggo Guisado Recipe. Enjoy!
Monggo Guisado Recipe
Author: Vanjo Merano
Serving size: 4
Cuisine: Filipino Recipe
1 1/4 cup mung beans, soaked in 1 1/2 cups water (overnight)
3/4 cups fish flakes
1 bunch fresh spinach
2 tablespoons bagoong isda
1 small yellow onion
1 cup diced tomatoes (canned) or 3 fresh plum tomatoes, cubed
1 tablespoon minced garlic
2 cups water
ground black pepper to taste
2 tablespoons cooking oil
Heat the cooking oil in a pan.
Saute the onion and garlic.
Once the onion becomes soft, add the fish flakes and continue to cook in medium heat for 1 to 2 minutes.
Add the tomatoes. Stir and cook for 1 minute.
Put-in the mung beans. Stir, add the bagoong isda, and 1 cup water. Cover and cook for 15 to 18 minutes. Add more water if necessary.
Sprinkle some ground black pepper and then add the spinach. Stir.
Add more water (around 1 cup or more as needed). Let boil and cook for 5 minutes more.
Adjust the taste by adding more bagoong isda (only of needed).
Ginataang Munggo or Ginataang Monggo 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.Ginataang Monggo is usually eaten as a snack during the afternoon. It is best served warm.
If you have been out of the Philippines for many years, having this dish can make you feel nostalgic. Ginataang Monggo 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
Try this Ginataang Monggo Recipe and send us your feedback.
Ginataang Monggo Recipe
Author: Vanjo Merano
Serving size: 2
1/2 cup Mung beans
2 1/2 cups coconut milk
1/2 cup sticky rice, washed (malagkit)
6 to 7 tablespoons sugar
Heat a pan and put-in the Mung beans.
Toast the Mung beans until brown.
Turn-off heat and let the mung beans cool down.
Crack the toasted mung beans using a mortar and pestle (almires). Set aside.
Heat a cooking pot and pour-in coconut milk. Let boil.
Add the sticky rice and Mung beans then stir. Cook in low heat for 15 to 20 minutes while stirring once in a while, or until the coconut milk is almost absorbed.
Add sugar then stir.
Turn off heat and transfer to a serving plate.
Serve! You may serve this either hot or cold. I like having this cold with some extra coconut milk on top.
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?