Ginisang monggo (Monggo Guisado) or Sauteed Mung Beans or in Iloko Inggisa nga balatong
is a savory dish and it is popular all over the Philippines.
It is made of whole mung beans boiled until tender then sauteed with shrimp or fish or chicken or pork. As for me, I like it with pork, chicharon baboy and ampalaya leaves or malunggay leaves for the vegetables. Whenever we have this as “ulam” in the family, we make sure that we have enough rice because we tend to over-eat…we just can’t stop eating until we get really, really full. haha! We usually combine ginisang monggo with fried galunggong with KBL (kamatis, lasona, bagoong) sauce dipping Here’s the Ilocano way of ginisang monggo.
1 cup monggo – boiled for 30-40 minutes
1/2 kg. pork chops – boiled and sliced into strips (pork stack should be set aside to be included in the monggo stew)
1 pack chicharon baboy
1 bundle of ampalaya leaves
2 tbsp. vegetable oil for sauteing
1 medium sized onion – sliced
3 cloves garlic – crushed and minced
1 finger ginger – crushed
1 medium sized tomato – sliced
1/4 cup fish bagoong sauce
1) Saute garlic, onion, tomato, ginger, and pork strips. Add the bagoong and continue sauteing until light brown.
2) Add the boiled monggo and chicharon baboy, followed by the pork stack. Let it boil and simmer for 5 minutes.
3) Add the ampalaya leaves, let it boil and simmer for 1-2 minutes.
4) Ready to serve with steamed rice. Share and enjoy.