#PHLockdown Day 18
Happy Friday mga inay! I’m sure marami ang magluluto ng munggo ngayon because it’s has become quite a tradition. But because we only have limited time to go the market (kagaya kami, once a week), if you weren’t able to stock up on the ingredients, you probably have a different ulam for today.
I rarely cook Monggo Guisado with Pork because I prefer to just pair this with another ulam, like fried fish or fried pork. I always cook it plain with just tinapa flakes to make it flavorful. This time with a little bit of pork so we can make do with just one viand. Syempre, konting tipid-tipid.
Hay, nauubusan na ako ng idea for tipid ulams. Any suggestions?
OTHER MONGGO GUISADO RECIPES YOU MIGHT LOVE…
- 2 cups green mung beans (monggo);
- boiled in 6 cups water
- 1 cup flaked smoked fish (tinapa)
- 100g pork liempo, cut into pieces
- 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
- In a pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
- Add pork and sauté until brown.
- Add the tinapa flakes and cook for a minute.
- Pour in boiled monggo 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 and enjoy as is or with steamed rice and fried fish.
♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!