Ginisang Munggo

admin, December 8, 2014

 

Ginisang munggo is a dish commonly cooked in Filipino households. It can either be served alone with rice or with grilled or fried fish or meat.

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Ingredients:

1/4 kilo monggo (Soak covered in water for at least an hour to soften)
2 tbsp Bagoong / Fish paste
4 cloves Garlic chopped
1 medium size Onion chopped
1 pc eggplant sliced into 1/4 inch thick slices
250 g Pork liempo cut into small cubes
1 bunch Ampalaya leaves
1 tbsp cooking oil
Water
Salt and pepper

Procedure:

Place the munggo including the water in a pot.
Cover and boil for 30 minutes.
In a pan over medium heat put the oil and saute the garlic, onions and pork.
When the pork starts to brown, put half the munggo in the pan and add the bagoong.
Saute for about a minute then place everything back into the pot.
Add more water as needed to get your desired consistency. Some serve the nunggo thick while some prefer it a bit soupy.
Cover and let boil then season with pepper, and a bit of salt if necessary (the bagoong is already salty so add salt based on your taste preference)
Bring to a boil then add the eggplant and cover.
Once it starts to boil, add the ampalaya leaves.
Simmer until the eggplant is cooked.
Serve and enjoy.

final_ginisangmunggo

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