What family Filipino doesn't like munggo guisado? It's the quintessential Friday lunch. The Philippines is mostly a Catholic nation and on Fridays, Catholics don't usually eat meat. Munggo or mung beans, are the perfect substitute. That is why, you will see this hearty dish on the dining table every Friday in most Filipino homes. As for us, we enjoy this dish whenever the craving hits and that's usually weekly. Hehe..
Munggo Guisado is cooked in different ways by each family. I like to keep mine simple with just a few ingredients. For this dish, however, I used homemade chicken bone broth and crispy boneless dilis. Now I know adding dried fish to munggo is not new (tinapa is usually added) but this is new to our home. It's the first time I tried this and oh my, the flavors were amazing.
Mung beans are a high source of protein, fiber and antioxidants. They defend against hear disease, cancer, obesity and diabetes.
You need:
munggo (soaked overnight)
garlic
onions
tomatoes
homemade chicken bone broth
salt and pepper
fish sauce
fried crispy boneless dilis
Let's do this!
1. Soak the munggo overnight to cut cooking time and for better digestion. If you can't do this step, make sure that you cook it for a long time. You will need lots of broth in order to do this. I like my munggo to be really soft and for the dish to have a thick consistency so I cook it for about an hour or more.
2. If you are going to cook directly, here's how to do it. In a pot or in my case, a multicooker (slow cooker), saute chopped tomatoes in oil until wilted. Add the chopped onions and cook until translucent. Add the chopped garlic and cook until fragrant.
3. Add the washed munggo and mix for several seconds just until heated. Add the broth. The amount depends on how soft you want your munggo to be. Just keep adding broth throughout the cooking process.
4. Season with fish sauce, salt and pepper.
5. Just before serving, add the crispy dilis as a topping. Of course, we had leftovers and the dilis melding with the flavorful soup made this dish even better after a couple of days. We enjoyed this dish all over again. I usually serve this with fried fish if I'm not using the dilis and of course, a lot of rice, in our case, brown and black rice.
Let me know what you put in your munggo guisado in the comments below.
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