Ginisang Monggo is a staple dish of the Filipinos. Though it’s not hard to make, it requires patience.
Tomorrow is election day, and we should go out and vote. I know it’s frustrating because of the feebleness around but not voting will give the alligators a chance to use your rights for their benefits.
Though it’s late to remind everyone because the precincts will open in a few hours, I’ll still use this chance to call for a conscience-base election, which is clean, and not evil.
Educated and well-read voters who dig deeper into every personality are outnumbered by the shallow ones. However, I still believe that each and every Filipinos have the rights of inclusion. So, please never manipulate the result.
Anyway, while I and my family members were talking about politicians, we were having dinner. Our viand is Ginisang Monggo. Of course, I cooked it.
Here is the recipe:
- 1 cup monggo (mung beans)
- 1/2 kilo pork, cleaned and sliced
- 2 pieces tomatoes
- 1 cup ampalaya leaves
- 8 cups water
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- In a deep pan, boil the beans and pork. Wait until the beans disintegrate. Set aside.
- In another pan, saute garlic and onion.
- Add the tomatoes.
- Add the mung beans and pork. Bring into a boil.
- Season with salt and pepper.
- Remove from fire.
- Add the ampalaya leaves and cover.
- Serve and enjoy.
This Ginisang Monggo is much better when served with spicy fish sauce.