Ginataang Munggo (Mung Bean Soup)
ethod #1
Ingredients:
2 tablespoons munggo, toasted in a skillet
1 cup coco cream
1 cup malagkit (glutinous rice)
5 cups coconut milk
1 cup sugar
Procedure:
Parch the munggo; rub off husks and winnow.
Combine malagkit and munggo; wash well and cook in coconut milk until done.
Remove from fire; stir in coco cream and sugar.
Serve hot or cold for 10.
Method #2
Ingredients:
1/4 cup munggo
5 cups (approx.) water
1 cup fresh, canned or frozen corn kernels
1 can or 1 pkg. coconut milk
1/2 to 3/4 cups white sugar
1 tsp. vanilla extract (optional)
Preparation:
Toast the munggo in a wok or heavy skillet until brown
Cool and roll in rolling pin to cut them in halves
Add the toasted munggo with the rice so they will cook together
They’re kind of tough so you will need to cook the lugaw a bit longer
Add the rest of the ingredients and you have ginataang munggo or what Kapampangans call Lelut Balatung and Lelut Mais for the o

Gintaang Munggo was one of my favorite dishes as I was growing up in the Philippines. I’ve been searching for a recipe for this online and I managed to find a good one!

Sautéed Mung Beans With Pork (Ginisang Munggos Na May Baboy)
Easy recipe for making sauteed mung beans with pork (ginisang monngo) and cabbage.

Ingredients

    • 1 pound lean pork, cut into ½ inch strips
    • 2 cups mung beans
    • 8 cups of water
    • 4 cloves garlic, minced
    • ½ medium onion, sliced
    • 1 thumb-sized ginger, pounded
    • 1 pork bouillon cube
    • 2 tbsp low-sodium soy sauce
    • ¼ cabbage, coarsely chopped or spinach
    • ½ tsp salt
    • ? tsp ground black pepper
    • 2 tbsp olive oil

Instructions

  1. Place mung beans in a 4-quart saucepan and rinse to remove impurities.
  2. Fill the pan with 6 cups of water and set to boil.
  3. Lower heat to medium-low and simmer for 25 minutes or until most of the water has dried up. The beans should puff up. Remove from heat and set aside.
  4. Heat skillet/pot and add olive oil. Saute garlic and onions until the garlic has brown a little and onions become translucent.
  5. Add the pork and salt and cook for 10 minutes or so until it has browned a bit.
  6. Add soy sauce and ginger and cook for another minute.
  7. Add the pre-boiled mung beans and sauté for about 2 minutes.
  8. Add 2 cups of water, bouillon cube, and pepper. Stir to mix. Bring to a boil and simmer for another 15 minutes to soften and cook the pork thoroughly.
  9. Add chopped cabbage and cook until it has slightly wilted, about a minute.
  10. Serve hot.