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