Mongo con pata
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
1 c. of mongo
2 c. of boiled ox tripe and pata, cut into half-inch strips
4-5 c. of pata broth
1 whole garlic
2 shallots
3 tomatoes
2 eggplants, trimmed and cut into 2-inch cubes (cut just before throwing into the casserole to avoid discoloration)
3-4 okra, ends trimmed
a large bunch of spinach, trimmed
2 tbsps. of vegetable cooking oil
patis
ground black pepper
Cooking procedure :
Wash the mongo and place in a sauce pan. Cover with water. Simmer for 45 minutes to an hour or until mushy. Add more water during cooking but not too much. You want to keep the liquid to a minimum.
Peel and minced the garlic, Peel and slice the shallots. Dice the tomatoes.
Heat the cooking oil in a casserole. Saute the garlic and shallots until fragrant. Add the diced tomatoes and cook until soft. Pour in the boiled mongo (with the water) and bring to a boil. Add the tripe and pata. Pour in the broth. Season with patis. Add the eggplants and the okra and bring to a soft boil. Cover and simmer for 10 to 15 minutes or until the vegetables are almost done. Add the spinach. Adjust the seasonings. Simmer for another 5 minutes.
Serve hot.
[tags]food blog, cooking blog, vegetable recipe, recipes, Food and Drink[/tags]
Comments
21 Responses to “Mongo con pata”If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Japchae (jabchae, chapchae or chapchee), a Korean noodle dish
Frog legs and quail eggs adobo
Olympic chili coco chicken
Whole wheat tortillas with pork adobo filling
Breaded Pork Cutlets and Buttered Vegetables
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
- Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
- ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
- ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
- lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...
Feast Asia
Tofu with three sauces… and cilantroYou like tofu? Fried tofu? So do I. But most Filipinos know only one way to enjoy their fried tofu (or tokwa as it is locally... »
Oy, sounds delish… but watch the cholesterol and uric acid levels spike after demolishing a tureen-ful
flushed face and clenched fingers…. ouch!
Monggo’s great…one of the most versatile pulses I’ve come across!
yah, it’s a kind of one-every-2-months dish.
monggo cooked with lapids chicharon na may laman or eaten separately with kamatis on the side with bagong saing
once a year na lang yang monggo na yan……
madam sassy!
good suggestion. i love mongo
I would definitely try this.
naku, richard, super cholesterol loaded na yan ha.
pwede rin chicharon isaw hahahahaha
relly, i’m not a fan of ampalaya leaves either. i can eat ampalaya once in a while but not the leaves.
bon apetit, kats and noemi!
Sarap monggo!
Thanx for the idea sassy!
Just like Richard, we often have monggo with chicharon, but unlike the others, we prefer it with alugbati.
Miss Sassy, if I may ask, what part is the ox tripe? So ignorant of me.
I am not really familiar with these cooking terms.
Thank you and more power to you.
tripe is part of the cow’s stomach, umay.
In other words, this is “isaw”… Can I also use the “tuwalya” part?
no, not isaw. isaw is intestines. tripe is “tuwalya”.
Ok… Thanx so much…
Really sorry for being so ignorant!
No prob. We all learn something new everyday.
Hi Connie,
Wow! Monggo w/ Beef broth…i’ll try that soon promise! I normally use chicken broth, and whatever gulay (petchay, dahon ng sili) that’s available…hehe
Thank for this! Please share more of the good and delicious food! hehe
Swanky
No worries, Swanky, I will.
I’ld like to know the recipe of egg pie please sent us the said recipe.cause i like to try the yummy different taste of egg pie.thanks.
I don’t send recipes, egg pie. Sorry.
when i was still working in manila, every friday, monggo is always on the list of dishes kahit yata saang karinderia or fastfood. i dont know how it all started na dapat pag Fri, monggo ang ulam. but i love monggo, we also put amplaay leaves kung minsan yung maliit na ampalaya talaga. when i came here in the visayas, the way they cook monggo is with kalabasa and malunggay, others will put okra and talong and very very little pork. i dont see amplaya leaves here so i now adopted their monggo with malunggay & kalabasa na lang. pero syempre, mas masarap yung version ko, heheheheh
happy eating!
when my Dad is still alive he so love cooking mongo with buto buto (ribs) and malunggay. i love it on rice as in overflowing talaga ang sabaw ko. i miss my dad and his monggo with malunggay and ribs.
why o why do we have monggo every Friday????
We have monggo every friday too because normally, we have veggies (monggo with fish and not meat) on fridays due to the kagawiang Good friday (with no meat) so kahit hindi good friday, nakagawian na ang monggo