Monggo Guisado Recipe
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…
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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!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Monggo Guisado Recipe
Ingredients
- 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
Instructions
- 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).
- Transfer to a serving bowl. Serve.
- Serve and enjoy!
Nutrition Information
Watch the cooking video:
Mary Joy Pulosan says
I’m glad that we have this kind of site here, hindi ako masyadong mahirapan magluto as a newly wed. couple. :-)My husband don’t like spinach, can I used (alugbati) instead? or talbus ng kamote??
Vanjo Merano says
Alugbati is perfect 🙂
Angelica D.H. says
Hi Vanjo and wife!
What is your alternative for left over fried fish? How does canned sardines sound?
Thank you in advance!
Vanjo Merano says
This recipe is ideal for leftover fried fish. You can also do fish spring rolls if you have enough fish. It depends on where canned sardines will be used and the type that you have in mind. If you are asking if canned sardines will work for this recipe, it might for some — but I personally do not recommend it.
Oona Houlihan says
“… absorbed the water while soaking over night …” Actually, what i sometimes do is add salt and spices to the beans’ soaking water (and use just so much that they’re still covered in the morning, but that most of the condiment has been soaked up inside). These “marinated” mung beans taste even better than when the spices are added “superficially”. And I found that for fish dips, tilapia is somewhat ideal as it has no overbearing taste of its own, is rather clean (no mercury, mostly raised in aquaponics systems without antibiotics etc., recommended for pregnant women by the FDA etc.) and is soft to the palate while still not falling apart in dip if not overcooked.