Kulinarya’s theme for the month of March 2011 is Gulay (Vegetables).
Ginisang Munggo (Filipino Sautéed Mung Beans) is a wonderful “ulam” (dish that goes with rice) during rainy and cold days. Dish starts with the classic Filipino holy food trinity which consist of garlic, onions and tomatoes and ends with the addition of chili leaves (I use bird’s eye chili leaves). The chili leaves gives that peppery taste that blends well with the slightly thickened flavourful broth.
Fresh chili leaves is ideal but the frozen ones will do if you don’t have a chili plant readily available. This is another tried and tested Cusinera’s recipe, give it a try and tell me if you like it.
GINISANG MUNGGO (Filipino Sautéed Mung Beans)
1 1/2 cup dry green mung beans
2 tspn cooking oil
3 cloves garlic, crushed
1 large onion, sliced
1 tomato, sliced
1/2 kg pork belly, sliced
4 tspn pork stock powder
2 tbspn+2tspn (40ml) patis
3-4 cups mung beans stock
pinch of ground pepper
1 (227g) packet of frozen chili leaves, defrosted and drained
*used U.S Measuring Cups & Spoons
~ Soak mung beans overnight, I usually cook this dish for next day dinner…after the mung beans are soaked overnight, rinse a couple of times to remove some of the husks, by gently rubbing the beans between the palms of your hands.
~ Drain mung beans and place in a medium saucepan, cover with enough water (approx. 3 cups). Bring to boil and let it simmer, skim the froth buildup on top. The mung beans will have that slightly “popped” appearance. Strain the cooked mung beans and save the liquid stock, set aside.
~ In a large pan, heat oil in medium heat, add garlic and onion, sauté till onion is translucent, then add sliced tomato and cook till it’s mushy. Stir in pork and cook for a couple of minutes then add in your pork stock powder and ground pepper.
~ Stir in your patis, lower your heat into medium and let it simmer till the meat is tender. Add in your drained cooked mung beans, while mixing it in, mash the beans on the sides of the pan while stirring. Once well combined, add in your mung beans stock, just enough to make it slightly thick but not runny.
~ Bring to boil and simmer for a couple of minutes, occasionally stirring to avoid burning the bottom of the pot.
~ Stir in your chili leaves and cook for a minute then turn off the heat.
BEST WITH: Fried Fish and freshly cooked steamed rice.
- If you’re lucky to have fresh chili leaves (siling labuyo/bird’s eye chili), use about 2 cups.
- I didn’t provide set of minutes on the cooking time because I usually cook this dish by looking at its appearance and tasting it through the cooking stages.
- When you boil your mung beans, don’t overdo it. Overcooking the mung beans will make your final dish into mush and it doesn’t look appetizing.
- Instead of pork belly, you can use dried shrimps or flaked dried fish.