That one dish that has to be cooked on Fridays….. I cooked on a Saturday.
You know the Filipino Catholic tradition of not eating meat during Good Fridays, right? And Guinisang Monggo is part of that tradition because (1) you can cook this without meat and it will taste as delicious and (2) it’s really cheap. Filipinos has carried over this tradition on every fridays of the week. So you’ll probably find this in most lunch and dinner table come friday.
Yep, I broke the rule people. Forgive me. I had been craving for Guinisang Munngo since two fridays ago. The menu was planned meticulously which includes THIS as lunch. Guess what? I had to be out whole day last friday. Of course, THIS had to happen the very next day.
It was paired with Longganisa (Filipino sausage), and instead of the usual Pork Chicharon (pork rinds) sprinkled on top, I put Mushroom Chicharon (pa-healthy nga eh).
I used to call this version Munggonisa because it has slices of fried Chinese sausage in it. Munggo came from mung beans and nisa, came from Longganisang Macao which is the Chinese sausage.
This is one of the healthiest soup I know. Some version of this has pork belly pieces and some has shrimps. I like it plain and just pair it up with something fried like fish or longganisa then a steaming bowl of rice.
Hope you had a nice weekend. Mine’s awesome. Bring it on Monday.
- 2 cups green mung beans (monggo);
- boiled in 6 cups water
- 1 cup flaked smoked fish (tinapa)
- 2 tbsp hibe or dried small shrimps
- 1 pork cube ( I used Knorr pork cube)
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tomato, chopped
- 2 tbsp canola oil
- 2 cups bitter melon leaves (or more, if you're like me)
- 2 pcs Chinese sausage, sliced
- 1 tbsp fish sauce or
- Salt to taste
- Mushroom chicharon (or pork chicharon) for garnish
- Fry slices of chinese sausage and set aside.
- In a pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
- Add tinapa flakes and hibe and saute for a minute.
- Pour in boiled beans including soup. Add in pork cube.
- Stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Add more water if it becomes too thick.
- Season with fish sauce or salt.
- Add bitter melon leaves and simmer for another 10 seconds more minutes.
- Serve hot topped with the fried chinese sausage slices and mushroom chicharon