Ginisang Munggo (Mung Bean Stew)

Name: Ginisang Munggo (Mung Bean Stew)
Total time: 1 h
Yield: 5
Cuisine: Filipino
Ingredients: 250 g Dried mung beans; 1.2 L Water; 200 g Pork belly, diced small; 5 Garlic cloves, minced; 1 Onion, chopped; 2 Tomatoes, chopped; 2 tbsp Fish sauce (patis); 1 tbsp Neutral oil; 100 g Ampalaya (bitter melon) leaves, spinach or malunggay; ½ tsp Black pepper; 30 g Chicharon (pork rinds), crushed; 2 tbsp Dried shrimp or smoked fish flakes

The Friday dish in every Filipino household — mung beans simmered soft, then stirred into a sauté of garlic, onion, tomato and pork with a handful of greens. Named for the sautéing, though it ends up a stew. Cheap, filling, and better with a scatter of crushed pork rinds on top.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Filipino home kitchens · 🏺 Traditional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · the Friday mung-bean stew — An ownerless everyday dish, so no cook is credited. The cited article confirms ginisang munggo as a Filipino mung-bean soup made by sautéing garlic, tomatoes and onions before adding water and beans, cooked with pork, smoked or dried fish, garnished with chicharon, with a coconut-milk variant. The no-soak note, the tomato-paste cue, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

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ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Rinse the beans and simmer in the water 30–35 minutes until soft and starting to split. Do not drain.
Meanwhile, in a wide pan, render the pork in the oil over medium heat until browned at the edges, about 8 minutes.
Add the garlic, onion and tomatoes and sauté until the tomatoes collapse into the fat, about 5 minutes. This is the ginisa the dish is named for.
💡 Cook the tomatoes down properly. Underdone, they stay as sour chunks; cooked to a paste, they season the whole pot.
Add the dried shrimp and fish sauce, then pour in the beans with their cooking liquid. Simmer 10 minutes, stirring, until it thickens to a loose stew.
Stir in the greens and cook 2 minutes until just wilted. Season with pepper.
Serve over rice, with the crushed chicharon scattered on top at the table.

💡 အကြံပြုချက်များ

Friday is munggo day because Catholic households once skipped meat — leave the pork out and use the dried shrimp alone for that version.
A splash of coconut milk at the end makes it ginisang munggo sa gata, the richer southern style.