Ginisang munggo
Ginisang munggo (also known as Ginisang monggo) is a traditional Filipino dish made primarily from mung beans (Vigna radiata). It is a popular and nutritious dish in the Philippines, often served as a main course or side dish. The name "Ginisang munggo" translates to "sautéed mung beans" in Tagalog.
Ingredients[edit | edit source]
The basic ingredients for Ginisang munggo include:
Optional ingredients may include:
- Pork
- Shrimp
- Bitter melon (ampalaya)
- Spinach or malunggay leaves
- Chicharrón (crispy pork skin)
Preparation[edit | edit source]
1. Soaking the Mung Beans: The mung beans are typically soaked in water for a few hours or overnight to soften them. 2. Sautéing: In a pot, garlic, onions, and tomatoes are sautéed until they are soft and aromatic. 3. Cooking the Mung Beans: The soaked mung beans are added to the pot along with water. The mixture is brought to a boil and then simmered until the beans are tender. 4. Adding Protein: If using pork or shrimp, these are added to the pot and cooked until done. 5. Seasoning: The dish is seasoned with fish sauce or salt and pepper to taste. 6. Adding Vegetables: Optional vegetables like bitter melon or spinach are added towards the end of cooking to retain their texture and nutrients. 7. Serving: The dish is often garnished with chicharrón and served hot, usually with steamed rice.
Cultural Significance[edit | edit source]
Ginisang munggo is often associated with Lent and Fridays in the Philippines, when many Filipinos abstain from eating meat. It is also considered a comfort food and is commonly prepared in Filipino households.
Variations[edit | edit source]
There are several regional variations of Ginisang munggo across the Philippines, each with its unique twist. Some regions may add coconut milk, while others might include different types of meat or vegetables.
Related Pages[edit | edit source]
Categories[edit | edit source]
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