Mongo Guisado

Mongo or Mung Beans is also known in different names. It is known as green beans, green gram or green soy. The term "Mung" is the English term for Mongo. It is derive from Hindi term Moong. In the Philippines it is known as Monggo or Munggo. Mung beans are commonly used in Chinese cuisine as well as in Japan, Korea, India, Thailand and Southeast Asia. In the Philippines Monggo beans is commonly sauteed with garlic, onions, and meat.


I'm always planning to cook Monggo Guisado or Ginisang Monggo. So when I got the chance last week I cook Ginisang Monggo for our dinner. According to an old ad age Monggo Recipe is a poor mans dish as to why, I don't know the reason. There are so many variations in cooking Ginisang Monggo and let me share my Monggo Guisado Recipe.

Ginisang Mongo Ingredients:

* 1 1/4 cups green monggo beans(mung beans)
* 2 tbsp oil
* 2 tomatoes, chopped
* 1/2 small onion, chopped
* 3-4 cloves garlic, chopped
* 1/2 cup diced pork
* 1 cup small prawns, peeled, heads discarded
* 4 cups shrimp broth
* salt to taste

Soak the (mongo)mung beans in about 2 cups water for 4 hours or you can just boil the mongo beans without soaking until soft or most of the water has been absorbed. Set aside. Heat oil in a casserole and saute onion, garlic and tomatoes until soft. Add diced pork and saute until golden brown. Add small prawns saute for 2 minutes. Stir in mongo beans and instead of adding water add shrimp broth and bring to a boil until pork is fully cooked. Put some salt according to your taste and here's the finished product.

Usually, I'm adding squash on my Ginisang Mongo to add the thickness but since squash is not available in my fridge I need to use only the available resources I have. Eggplants, okra and talbos ng kamote (tender leaves of the sweet-potato) are also added if it's available. For some people they are adding chicharon to add some taste.