Whenever I hear or cook Ginisang Monggo, I always remember Lent – a time of the year when meat is not served every Friday.
My grandmother who was a superb cook and who taught me how to cook and to make magic in the kitchen, always made sure that Ginisang Monggo was part of her appetizing repertoire every Friday of Lent. She would sometimes pair it with Daing na Boneless Bangus or Sauteed Shrimps.
Now that I man my own kitchen, Ginisang Monggo has become part of my menu as well. I do not add pork or shrimps. Instead, I saute it with lots of garlic, onions and tomatoes then top it with crushed chicharon (pork crackling). I also add Malunggay leaves because of its nutritional value.
My version is not too thick nor soupy, I like mine with just the right consistency. I serve it really hot, partnered with newly cooked steamed rice.
Let me show you my own Ginisang Monggo recipe and hope you will find it worth cooking.
Ginisang Monggo with Chicharon – INGREDIENTS
5 cloves minced garlic
1 large red onions thinly sliced
4 plump tomatoes thinly sliced
1 shrimp cube
Crushed chicharon (pork cracklings)
Patis (fish sauce)
Ground pepperShrimp or Pork Cubes (optional)
Ginisang Monggo with Chicharon – PROCEDURE
1. In a pot, cover the monggo beans with water and boil until soft but not mushy.
2. In a separate pan, heat oil and sauté onions, garlic and tomatoes.
3. You may add in the peeled shrimps/pork cubes or you can also add both. Again, this is optional.
If you are adding pork cubes, add water until it gets tender. Then add the shrimps last.
4. Add in the boiled monggo beans and mix.
5. Simmer for a few minutes until you reach the desired consistency.
6. Add salt and pepper to taste.
7. Lastly, add the malunggay leaves then turn off fire. I don’t overcook the malunggay leaves to retain its nutritional value.
8. Transfer to a serving bowl and top with crushed chicharon (pork cracklings). Served with steamed rice and a glass of cold soda!
Happy cooking and eating!