Ginisang Munggo - mung beans
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First Filipino Recipe of 2022 – Ginisang Munggo

Try our Ginisang Munggo Recipe.. its fantastic!

Ginisang Munggo soup is one of my favorite soups, and Ken just loves it so I make it often for him! When we were living in the Van, and with the plant-based lifestyle we were living it was one of our go-to soups, especially since it is so easy to make!

Health Benefits of Munggo

There are several articles on the internet that speak about the benefits of Munggo (Mung Beans). There are studies that discuss cardiovascular disease prevention, obesity, and cancer.

Jump to Recipe

Munggo is high in protein and fiber but very low in calories or carbohydrates making the soup (dish) very satisfying. This dish is certainly perfect for our Flavours of the Philippines recipes.

Mung beans are an ingredient that I will never run out of since it is so easy to cook and add to both sweet and savory dishes. Not only that but this magical bean is very economical to purchase. I normally find it a the Bulk Barn which is our favorite place to shop for dried goods.

Preparation…

One of my favorite dishes I will prepare for myself is with shrimp, but since Ken is a Plant-Based eater I will normally make this soup (stew) with just vegetables in it for him.

This recipe works perfectly on its own and is served as the main dish, though being a Filipina you know there needs to be a bowl of rice in there somewhere to make the meal complete.

Storing Leftovers

  • Transfer leftovers to a container with a lid and place it in the fridge and it will stay good for up to 4 days.
  • Simply reheat in a saucepan over medium heat until it’s warmed through, though Ken will eat it cold out of the container as well. If it is too thick simply add some water to loosen it up.

First Filipino Recipe of 2022 – Ginisang Munggo

Recipe by MichelleCourse: EntreeCuisine: Flavors of the PhilippinesDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Calories

232

kcal

Ingredients

  • 1.5 cups Mung Beans

  • 1 cup Ampalaya (Bittercurd) leaves
    Spinach can be substituted

  • 2 cups Squash, sliced into cubes

  • 200 g Pork, sliced into cubes
    (To make it Vegan omit this ingredient)

  • 5 cloves Garlic Minced

  • 1 pc Shallot

  • 1 pc Tomato

  • 1 tbsp Fish Sauce (Optional – Plant-Based a pinch of salt)

  • Salt and pepper to taste

Directions

  • Wash and rinse Mung Beans
  • Add 4 cups of water. Let it simmer for 30 minutes or until its soft and cook
  • In another pan, saute garlic, onions, and tomato
  • Add in pork that has been cubbed and fry it for 5 minutes
  • Add cooked Mung Beans and squash, let it boil or until squash is cooked
  • Add in fish sauce, salt, and pepper, Adjust to taste
  • Add ampalaya Sa leaves to finish the cooking

Let us know…

Give this fantastic recipe a try, you will not be disappointed for sure! We have this dish easily 3 – 4 times a month. It is especially nice on a cold day, to give you the warmth you need after a nice cold hike in nature.

Be sure to leave your comments below about how you made out this recipe!

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