Munggo (mung beans) can be found in any Asian Store. It’s one of the staples in most Asian country. Guisado (sautéed) as what we Filipino are calling mostly of our food because of the way we cook it.
In our household, I see to it that I have a variety of Filipino food in our table every week. My desire is to let my children continue to like and love to eat filipino food like we do back home. It is in a way of not to be homesick even with our food. And I’m thankful that they still do!
- 1 cup munggo (mung beans)
- 3 cups water
- 1 tbsp. vegetable oil
- 1/2 lb. pork, sliced
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 pcs. Chinese sausage, cubed (optional)
- 2 cups water or broth
- 1 tbsp. patis (fish sauce)
- salt to taste
- 1 cup ampalaya leaves or substitute spinach or watercress
Cooking Procedures :
- Boil mung beans in water until soft and easily mashed. Set aside.
- In a pan, heat oil. Cook pork until it turns slightly brown.
- Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
- Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
- Pour in water or broth and add boiled mung beans.
- Season with patis and salt to taste. Bring to boil and let it simmer until thick.
- Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.
Soak munggo (mung beans) in water at least 1 to 2 hours before boiling for faster cooking.