Do you know that Ginisang Monggo is popularly cooked every Friday in Cavite City.
Ginisang Monggo is a favorite and classic Filipino cuisine that can be served as a separate dish or usually served with fried fish.
2 cups mongo beans, hulled if possible
2 tbps oil
1 yellow onion, peeled and sliced
1 small tomato, sliced
2 cloves garlic, peeled and thinly sliced
4 1/2 cups chicken stock
1/2 cup hibe(dried shrimps)
malunggay leaves or ampalaya leaves
salt and white pepper to taste
fried pork slices(optional)
Soak the beans overnight.
If they have not been hulled, make sure the soaking water covers the monggo amply.
Rub them together with your hands so that most of the hulls float away.
They will rise to the top of the water and can be easily removed.
Rinse the beans, drain, and set aside.
Heat a 6-quart stove-top covered casserole and add oil.
Saute tomato, onion and garlic and add the drained mongos, along with chicken Stock.
Bring to a boil and then turn to a simmer.
Cook covered for until the monggo are tender and the soup is thick.
Add the salt and white pepper to taste, along with hibe and malunggay leaves.
Add chicharon, fried tokwa and pork slices.
Best paired with: Escabecheng Isda