There are several variants of the ginisang munggo recipe. In fact, I have several posts of this mung beans soup in this blog. All of them are very easy to do. For this post, I’d like to share how I cook mung beans with squash (pumpkin) or kalabasa. The squash makes the dish creamier and fuller.
Here's how I do it.
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 1 whole, chopped
-Ginger, 1 nub, crushed and chopped
A little tip on preserving ginger: Freeze them! This spice is rather expensive in the Asian market. We have to buy a big lump of it since we cannot break it into tiny parts of what we really just need. At home, we do break them into small nubs and then, we freeze them. When it's time to cook them, I thaw them. Every part is used! Nothing is thrown away.-Tomatoes, 1 whole, chopped
-Squash, 200g at least, peeled and cut
-Long green chili 1 pc, cut (optional)
-Mung beans, 1 ½ cup
-Shrimp paste, 2 tbsp (spicy if desired)
-Fish sauce and pepper, to taste
-Water, 3 cups
-Cooking oil, 2-3 tbsp
1. Boil the mung beans in water.
2. When the outer shells separate from the pods, lower the heat.
3. Crush the beans with the back of the ladle.
4. Turn off the heat.
5. Let the mung beans mixture rest.
6. Put oil in a heated pan.
7. Saute the garlic under medium heat.
8. When the garlic turns golden, add in the onions.
9. When the onions sweat and wilt, add in the ginger. Stir well.
10. After 5 minutes, add in the tomatoes. Continue stirring.
11. Season the dish with shrimp paste. Stir well.
12. Put the squash in. Stir well.
13. Add in the mung beans mixture when the squash begins to soften.
14. When the soup boils, season with fish sauce and pepper.
15. Turn off the heat.
16. Serve with hot rice.
At home, we often cook ginisang munggo on Fridays. No reason; just a force of habit, I suppose; or maybe because we associate this dish with the Lenten Season when we are not supposed to eat meats. Anyway, I hope you enjoy this one.
Remember me when you cook!