Until now, I couldn’t figure out what’s with the Mung Beans or Monggo dish on a Friday. Nonetheless, it still suits your cravings anytime and anyday.
Mung beans are a source of protein. Additionally, we have malunggay leaves which not new to you its benefits. This is a typical sauteed ingredients because that is how I used to do whenever I cook.
Since I am learning and believe me or not, this is my first cooking of monggo. I made sure to almost complete all the ingredients. Well, pork is also a source of protein and its taste stands out.
INGREDIENTS
- 1/2 cup of beans
- 6 ounces sliced/cubed pork
- 1 Knorr pork cube
- 1 cup malunggay leaves
- 1 medium sliced ampalaya
- 1 medium sliced tomato
- 1 medium cubed onion
- 1 medium sliced ginger
- 5 cloves chopped garlic
- 3 tbsps. Olive oil or cooking oil
- atleast 3 cups of water for boiling the mung beans
- 2 tbsps. of Bagoong or Fish paste
PROCEDURE
- Boil the mung beans in 3 cups of water until you get the desire tenderness. Set aside.
- Heat oil in a sauce pan or wok.
- Saute garlic, ginger, onions, and tomato.
- Add the pork and cook until the pork turns light brown.
- Add the boiled mung beans and add atleast 2 cups of water and bring it to a boil.
- Add the pork cube and ampalaya and stir.
- Put the malunggay leaves once ampalaya is tender.
- Season with fish paste and simmer for 2-3 minutes.
- Serve hot to 3 to 4 persons and enjoy!
Other ingredients might include based on your preference, spinach and toppings it with chicharon.
