Ginisang Munggo is such a staple in our household because it’s just one of my favorite ulam EVER! Some sautés this with pork belly, some with dried micro shrimps (hibe), and some with shrimp. I prefer to flavor it with flaked smoked fish (tinapa) and nothing else. Then I add tons of Ampalaya leaves. There are times when I top it with chicharon or pork rinds and there are times when I top it with fried chinese sausage.
I love my Ginisang Monggo with a little bit more soup than usual because of the amount of Ampalaya leaves I put in it. And the way I eat it — usually soup style lang without any rice. We usually have it for lunch, then I also eat it for merienda… and dinner. Yes, Ginisang Monggo addict lang.
Anyway, after today, pahinga muna sa Ginisang Monggo ng mga three months because I am planning on going on an LCIF Diet or Low Carb with Intermittent Fasting Diet. Try lang, sana kayanin ko diba? LOL!Print
Ginisang Monggo with Chicharon
- 2 cups green mung beans (monggo);
- boiled in 6 cups water
- 1 cup flaked smoked fish (tinapa)
- 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)
- 1 tbsp fish sauce or
- Salt to taste
- pork chicharon for garnish
- In a pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
- Add tinapa flakes sauté for a minute.
- Pour in boiled monggo 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 pork chicharon
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