GINISANG MONGGO (Monggo Guisado)

It’s the Lenten season and fish and vegetables are recommended especially on Good Friday. Ginisang Monggo goes very well with fried fish.

When we were kids, my Mom would boil some monggo for the Ginisang Monggo and reserve some plain boiled monggo for us to eat with sugar and milk. That was sooo good. I think I loved that monggo-milk snack more than the ginisang monggo. But of course, my preference changed as my taste buds started to develop more and started liking ginisang monggo. Though, I still miss the monggo-milk Mom used to prepare for us.

I noticed that Ginisang Monggo is a favorite dish served every Friday in eateries and canteens, even if it is not Lent. I guess people are just used to having it every Friday. This simple dish is a blockbuster, not only is it nutritious, it is also low in calories, easy to prepare and is quite cheap.

In this recipe, I used malunggay leaves which makes it more healthy.  You can also add chicharon (pork cracklings) instead of the pork slices.

Try having Ginisang monggo this Holy week. It is a great accompaniment to your fried fish.

GINISANG MONGGO

1 cup monggo, washed and boiled until tender
water to boil the monggo
2 cloves of garlic, minced
1 onion, minced
1 tomato, sliced and seeds removed
1/2 Knorr chicken cube
a few small slices of pork
2 Tbsp Hibe (dried small shrimps)
A bunch of sili leaves or malunggay leaves
Patis (fish sauce) to taste

In a pot, saute garlic, onions and tomatoes, when everthing has wilted, add the knorr cubes, pork and hibe add 1 Tbsp patis. Let cook with the sauteed ingredients until pork changes color. Meanwhile, drain the boiled monggo and reserve the liquid. Add the drained monggo to the rest of the ingredients, mix well, pressing the monggo, then add the reserve liquid. Let the mixture boil, season with patis to taste. Add the sili or malunggay leaves, cover and let boil once, and turn off heat.
Serve the ginisang monggo with fried fish or also best eaten alone with rice and patis as dipping sauce.

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