Posts Tagged Munggo

Ginataang Munggo (Mung Beans in Coconut Milk)

Here’s What You Need: 

1/3 cup mung beans (munggo)
2 cups sweet glutinous rice, (malagkit)
1-3/4 cups sugar
1 can (14 oz.) coconut milk
8 cups water
pinch of salt
1/2 cup preserved jackfruit (langka) cut into strips (optional)

Here’s How: 

In a dry skillet  over high heat toast mung beans (munggo). Stirring continuously  to evenly brown the mung beans. Let it cool completely.  Place them in a resealable plastic bag and pass a rolling pin over them a few times to remove skins from the beans. Set aside.

In a large heavy pot combine rice, coconut milk, water, salt and toasted mung beans. Bring to a boil. Lower the heat and stirring every 5 minutes to avoid rice and mung beans from sticking at the bottom of the pan. Simmer until rice and mung beans becomes very soft for about 40-50 minutes.  Add more water if it becomes too sticky. Add the sugar and jackfruit (langka) and simmer for another 5 minutes. Stirring occasionally.  Cover, remove from heat and let it rest for 5 minutes before serving.

Advertisements

, , ,

Leave a comment

Isang Dosenang Halo (Halo Halo)

Here’s What You Need: 

1 bottle (12 0z.)  sugar palm (kaong)
1 bottle (12 0z.) coconut gel (nata de coco)
1 bottle (12 0z.) red tapioca (Sago)
2 cups green gulaman, cut into small cubes
1 bottle (12 0z.) sweetened mung beans
1 bottle (12 0z.) sweetened white kidney beans
1 bottle (12 0z.) sweetened banana
1 bottle (12 0z.) sweetened jackfruit (langka)
1 bottle (12 0z.) purple jam (halayang ube)
Leche flan
Toasted pinipig
Ube ice cream
1 can evaporated milk
White sugar to taste
Shaved ice

Here’s How: 

Place shaved ice in a bowl or tall glass. Arrange the first 9 ingredients or  your favorite halo over the shaved ice. Then topped with ube ice cream, leche flan and toasted pinipig.

Serve with evaporated milk and sugar on the side.

, , , , , , , , , , , , , , , ,

Leave a comment

Ginisang Munggo (Sauteed Mung Beans)

Here’s What You Need: 

1/4 lb. boneless pork with some fat, cut into cubes
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1/4 lb shrimps, shelled, deveined and cut into pieces (optional)
1 pork bouillon cube
1 cup mung beans (munggo)
4 cups water
Ampalaya, thinly sliced
1 package ampalaya leaves or a handful or two of fresh baby spinach
Salt and pepper to taste

Here’s How: 

Place munggo and 4 cups water in a pot. Bring to a boil over medium high heat. Bring down the heat to low and simmer until the munggo are soft and mushy and separating from its skin. Add more water if it dries out. (making sure not to add too much water, munggo should have a thick soup consistency) Turn off the heat and set the munggo aside.

Place pork in a skillet with 1/3 cup water over medium heat. Let it simmer until all the water evaporates and pork fat comes out. Add the oil and fry for 1-2 minutes or until pork becomes light brown. Take the pork pieces out of the skillet and set aside.

Using the same skillet, add garlic saute until light brown , add onions and cook for about 2 minutes. Season with fish sauce (patis). Add tomatoes and the bouillon cube,  cook until it becomes soft. If it does not have enough liquid to cook the tomatoes,  add 1/4 cup of water . Cover and let it  boil for 5 minutes. Add the shrimp and continue to saute until shrimps turned pink.

Add the sauteed pork and shrimp into the boiled munggo. Let it boil, stir in ampalaya and ampalaya leaves or spinach. Season with salt and pepper. Remove from heat, keep covered for at least 5 minutes before serving.

, , , , ,

Leave a comment

%d bloggers like this: