Greetings Foodies Bee Hive!
Welcome again to my food-sharing endeavor. Today, I will introduce to you a dish that is everyone's favorite in my country, it is called Ginisang Monggo. Ginisang monggo is a dish mainly comprised of monggo beans combined with some young vegetable leaves of your choosing.
Since my childhood, my father would plant monggo beans in our backyard and then harvest them and get all the seeds and then store them for a long time in a dry container. The monggo would stay on that container until we consume them all.
Ginisang monggo also has many variants, it can be combined with vegetable leaves like young leaves of finger pepper, finger pepper, Malabar spinach, moringa leaves, and bitter gourd sprout. Aside from vegetable leaves, it can be combined with noodles like sotanghon (vermicelli) or bihon (rice noodle). But whenever I combined monggo with noodles I refrain from adding vegetable leaves, likewise, if I combine monggo with vegetable leaves I refrain from adding noodles.
Also, aside from vegetable leaves and noodles, you can add ground pork, pork, dried shrimps, dried anchovies, fried fish, and chicharon.
The variant that I am going to cook for today is the one with bitter gourd sprouts and pork. Cooking time is about 50 minutes (40 minutes of boiling the monggo beans and 10 minutes of sauteing).
- Monggo Beans (250 grams)
- Pork (250 grams), sliced into cubes
- Bitter Gourd Sprouts
- Tomatoes (2 large sizes)
- Onion
- Cookin Oil
- Salt (to taste)
Tomatoes
Onion
Remove any unwanted seeds on monggo beans then wash
Remove the bitter gourd leaves from the stem then wash
Wash the pork thoroughly
1. Boil the monggo beans and the pork in a bowl on 1000 ml of water (this is needed because boiling the monggo takes a lot of time. The boiling time is about 40 minutes. Keep an eye on it while boiling, the water might be drained, add water when needed.
2. Stop the boiling when the monggo beans broke down into this consistency, set aside
3. Sautee onions on cooking oil
4. Add the tomatoes and continue sauteing while stirring occasionally
5. Stop the sauteeing when you got this consistency
6. Add the boiled monggo beans and pork, add salt to taste then let it boil again
7. When you got the taste that you want, add the bitter gourd sprouts
8. Using a spatula, push all the leaves down so that they will be cooked evenly, when the leaves are cooked it is done
That's it, it is done.
In our country, we usually eat this dish together with rice. It can serve 4-5 people.
I am an I.T. professional (Computer Engineer) working in a private company, a blogger, a father, and a husband.
