Munggo Guisado Recipe

Munggo Guisado
Munggo Guisado is one of my favorite filipino food dishes. It has an inexpensive ingredients and lots of nutrients. Way back in the Philippines, I usually use ampalaya leaves for its green veggies but uses spinach as a substitute here in Canada.

In our family, I cook a variety of Filipino food dish in our table every week. My simple desire is to let my growing children love the taste of filipino dishes and a healthy one.

 

Ingredients :

  • 1 cup munggo (mung beans)
  • 3 cups water
  • 1 tbsp. vegetable oil
  • 1/2 lb. pork, sliced
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 pcs. Chinese sausage, cubed (optional)
  • 2 cups water or broth
  • 1 tbsp. patis (fish sauce)
  • salt to taste
  • 1 cup ampalaya leaves or substitute spinach or watercress
(Measurements For Cooking)

Cooking Procedures :

  1. Boil mung beans in water until soft and easily mashed. Set aside.
  2. In a pan, heat oil. Cook pork until it turns slightly brown.
  3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
  4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
  5. Pour in water or broth and add boiled mung beans.
  6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
  7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Helpful Tips
Soak munggo (mung beans) in water at least 1 to 2 hours before boiling for faster cooking.

My Recipe Rating is 5 out of 5 stars: with 13 comment review(s)

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13 Responses to “Munggo Guisado Recipe”

Read below or add a comment...

  1. ronnie says:

    i love to cook monggo, with chicharon, very good to taste!!

  2. KonaGirl says:

    Mahalo for sharing. This was one of my favorite dishes growing up here in Hawaii.

  3. Linda O Connor says:

    Back home when I was a young age my parents cook this kind of dish i always put ampalaya leaves I’m in Australia i still cook this for my daughter or for me & my boyfriend and have it with rice so yummy . The best thanks

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