sauteed mung beans

19 Mar

This is my personal version of ginisang mungo or sauteed mung beans.  Perfect for the cold weather!

Rinse two cups of mung beans.  Pour water over it, about four inches above the beans depending on how soupy you want your dish to be.  Simmer with a ham hock for about an hour or so until tender.  The ham hock will give the dish that smoky flavor.  I’ve seen recipes where they add chicaron or smoked fish with the dish.  You can even add small pieces of sauteed pork butt or shrimp.

On another pot, sauté crushed garlic, diced onions and tomatoes.  This is the base of most everyday home cooked Filipino food.  I think it’s called a sofrito.  But the use of tomato depends on the dish you are making.  Once the tomatoes are done, pour in the contents of the other pot with the mung beans, ham hock, and the broth.  Slow cook for another half an hour.

Instead of bitter melon, I added baby spinach at the end.  Add as much as you want.  I would add a little bit of vermicelli noodles too but I didn’t have it on hand.

Season with either sea salt or fish sauce and some pepper.  Smells and tastes so good.  Not bad for my first time cooking this dish.

Lunch is served on top of brown rice!

I know, this recipe is not thorough, I really don’t measure when I cook Filipino food.  Feel free to leave a message and ask me a questions.

I’ve heard too many people criticize how Filipino food is all meat.  That’s actually wrong.  Here, in the US, it’s become all about meat because it’s cheap.  In the Philippines, meat is expensive and most everyday home cooking are actually vegetable dishes with a very small amount of meat that they sauté before the sofrito for flavoring.

2 Responses to “sauteed mung beans”

  1. jlrondilla March 19, 2012 at 8:43 pm #

    Oh my! I haven’t made this in ages! I usually saute onions, garlic, and tomatoes first, then add the ham hock or whatever meat (usually something tough that needs to be slow cooked) and water and slow cook. After about an hour, I add the mung beans and let that slow cook for another hour. To season, I add beef broth (I use this instant broth thing I get from Costco). For veggies, I opt out of bitter melon (not my fave) and do spinach and/or yellow flowers (if in season at the farmers market). If I happen to have some extra crispy pata or lechon kawali, I add that for that extra deliciousness. Mmmmm!

  2. Jimi March 23, 2012 at 8:38 pm #

    I love making these! Monggo beans are not on Robert’s meal plan right now, but when it’s back, I will make it again and try your way, perhaps! This is his favorite Filipino dish. This and pinakbet!

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