Ginisang Munggo Beans with Malunggay Leaves

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Hello, how are you? The weather is rainy this week, so my father requested Ginisang Munggo for our lunch, which is perfect for the gloomy weather. Last time I cooked Ginisang Munggo, I added malunggay pods, but for now, I am going to add just the leaves. What food do you cook when the weather is rainy?

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Ingredients I Used and Prepping:

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Let's Cook!

First, I add the mung beans into the pot I will use.

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Then wash the mung beans twice.

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Then, back to the stove, I added enough to fill up the mung bean with hot water.

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When the mung bean starts to peel off, turn off the stove.

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Back to the sink, I let the water run and let the skin of the mung bean wash off, and I did it a couple of times.

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Back to the stove, I added 6 cups of hot water.

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Let that mung bean boil.

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In a hot pan, I add half a cup of water.

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Then I added the meat and let it boil until almost all the water evaporated.

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I added 1 tbsp of cooking oil.

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Let the meat cook until brown and crispy.

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Next, I added the garlic, red onion, and ginger and let them cook for about a minute.

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Then I added the chopped tomatoes.

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Cook it until the texture is soft and mushy.

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Then I added 1 tablespoon of fish sauce and let the fish sauce seep into the tomatoes.

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After that, I transfer it to the pot.

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After transferring it, I mix it until well combined.

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Then I added 1 chicken cube broth.

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After that, I added about a half-teaspoon of ground pepper.

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Then I added 6 green chilis.

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Let it simmer until the texture thickens. It is up to you how thick you want it, then close the lid.

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This is what the mung bean texture looks like.

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Then I added the malunggay leaves.

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Let it cook for about a minute.

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Plated and served perfectly when it is served hot.

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Happy Eating!

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Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))

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