Ginisang Monggo with Kalabasa
Thick mung bean stew with calabaza squash, malunggay, spinach, dried shrimp, and crispy pork rinds. A satisfying and nutritious Filipino comfort food perfect with rice.
Servings: 6 people
Calories: 410kcal
Ingredients
- 14 ounces mung beans
- 1 lb. calabaza squash cubed
- ¼ cup salted dried shrimp hibe
- 1 cup malunggay leaves
- 2 cups spinach
- 2 tomatoes diced
- 1 onion chopped
- 4 cloves garlic chopped
- 1 cup pork rinds chicharon
- 8 grams Maggi Magic Sarap
- 3 tablespoons fish sauce
- ¼ teaspoon ground black pepper
- 1 ½ quarts water
- 3 tablespoons cooking oil
Instructions
- Soak the mung beans in ½ quart water overnight.14 ounces mung beans, 1 ½ quarts water
- Heat 3 tablespoons of cooking oil in a deep cooking pot.3 tablespoons cooking oil
- Sauté the garlic until it starts to brown. Add the onion and tomato. Continue sautéing until softened.1 onion, 4 cloves garlic, 2 tomatoes
- Add the dried shrimp and soaked mung beans. Stir well.¼ cup salted dried shrimp, 14 ounces mung beans
- Pour in the fish sauce and 1 quart of water. Cover and simmer until the mung beans are completely soft and the soup develops a thick consistency. Note: Add more water as needed.3 tablespoons fish sauce, 1 ½ quarts water
- Add the calabaza squash. Cover and continue cooking until the squash is tender.1 lb. calabaza squash
- Add the malunggay leaves and spinach. Cook for 1 minute.1 cup malunggay leaves, 2 cups spinach
- Season with ground black pepper and Maggi Magic Sarap. Stir well.¼ teaspoon ground black pepper, 8 grams Maggi Magic Sarap
- Top with crispy chicharon.1 cup pork rinds
- Serve hot with fried pork belly and steamed rice.
Nutrition
Calories: 410kcal | Carbohydrates: 60g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 828mg | Potassium: 1407mg | Fiber: 13g | Sugar: 8g | Vitamin A: 9395IU | Vitamin C: 116mg | Calcium: 332mg | Iron: 6mg