In the Kitchen will be the category where I will post some of the recipes I cook for my family. I promise you these are super-duper easy recipes because I’m really not an expert in the kitchen plus the fact that I don’t want recipes with so many steps/how-tos. Just 4-6 instructions, anything more than that, I skip the page of my recipe book and look for simpler recipes. So newbies in the kitchen, I hope you’ll try my recipes or suggestions and let’s share kitchen secrets!
Ginisang monggo is one of Jeff’s favorite ulam. However, I don’t know how to cook it so he just satisfies his monggo cravings during lunch at the canteen near the office. But a rainy day and spending it inside the house got me watching how to cook ginisang monggo on YouTube :p.
There are different variations like boiling the mung beans first and others just soak it overnight that’s why I’m sharing my own easy way how to cook it. Besides, my Ginisang Monggo is perfect according to Jeff! Or maybe I cheated because I added R. Lapid’s Chicharon on the side haha…
Ginisang Monggo with Chicharon
1 cup mung beans (monggo)
1/4 kilo of pork bits/cuts (I used the menudo cut because that’s all I have)
3 cloves garlic, chopped
1 onion, chopped
1 tomato, chopped
1 Knorr Pork Cube
fish sauce (patis)
2 to 3 tbsp cooking oil
- In a pot, put the monggo beans and add about 2 to 3 cups water. Boil for 40 minutes to an hour, stirring occasionally. Continue to simmer until the monggo beans are soft and mushy.
- In a separate pan, add the cooking oil. Saute the garlic, onions, and tomatoes.
- Add the pork.
- Season with fish sauce and continue cooking until the pork is cooked, around 10 to 15 minutes.
- Once the pork is cooked, turn off the heat.
- Combine all the ingredients in the simmering pot of monggo beans.
- Add Knorr pork cube.
- Add the ampalaya leaves.
- Season with salt. You may also add water if the soup is thick.
- Serve with chicharon on top or on the side.
Make sure to cook additional cups of rice.