Ginisang Mongo
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Filed under Healthy veggies; My recipes; Asian, eggplants, Filipino, pork
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Called a poor man’s dish, this healthy stew is cooked with boiled mongo (mung beans) simmered with sauteed pork, garlic, onions and tomatoes to make a thick sauce. Eggplants, okra and talbos ng kamote (tender leaves of the sweet-potato) are also added. With the price of vegetable these days, I don’t understand how ginisang mongo can be called a poor man’s dish.
My mother-in-law used to cook ginisang mongo with chicharon or pork cracklings. I suppose that would negate the “healthiness” of ginisang mongo. It was delicious though. She also added hibe (salted dried shrimp), something I rarely use because I am allergic to shrimps.
The best way to cook this dish is by pre-boiling the mongo beans and then cooking it to a mush with the pork. That will yield a thick and very flavorful sauce.
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Some related discussions...-
[...] basically ginisang mongo made richer by adding coconut milk. I’ve wanted to try it since a friend suggested it several [...]
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[...] just as well as the centers of the beans. I’ve cooked monggo countless times, I done it the traditional way, with coconut milk and I’ve used both green and yellow mung [...]
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[...] the case of pancit luglog. It can also replace sauteed pork in stews (try using chicharon in your mongo [...]
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hi! HAPPY NEW YEAR! what happened to your old website? the recipes were so organized. i also miss the pictures of the food! your a life-saver!
mae
san francisco, ca
Hi Mae? This is basically the same website except for the switch from Expression Engine to Wordpress.
You don’t see the pics? Try adjusting your firewall and/or browser settings.
Hi Ma’am… I really love your site… It helps me decide what to cook for my family. Thanks a lot… By the way when I cook ginisang monggo I mash the monggo after boiling it to make the soup thicker… : )
Kudos to ur blog! It is poor man’s ulam or soup coz malungay leaves, sayote tops, or ampalaya tops may be added. Also, shredded tinapang galunggong or any leftover fried fish, even day-old adobo may be added for variety. I use patis as it imparts a more subtle aroma.
I really enjoy your site. The ingredients are readily available from grocery stores, even in the US . Recipes are simple to cook, esp. here where we need to find time to cook. Please keep the yummy recipes coming!!!
Ok. I’ll splurge my secret in ginisang mongo. I add Oyster sauce to taste!!! Try it next time, it’s GOOD!!!
In addition, I use spinach instead. Since it’s a drive to go to the Filipinos store.
Oh, I have used oyster sauce in my ginisang monggo. And, yes, it’s great!