Ginisang monggo

INGREDIENTS:

• 1 1/2 cups pork, cut into strips or cubed (optional)
• 3-4 cloves garlic, minced
• 1 medium onion, sliced
• 2 medium tomatoes, sliced    
• 1 cup bittermelon leaves /ampalaya leaves 
• 2 tbsp fish sauce or salt to taste
• 2 1/2 cups water
• 1 cup mung beansHOW TO COOK GINISANG SARDINAS:
• Rinse the mung beans in running water.
• In a pan, boil mung beans in 2 1/2 cups water. Cook until tender. 
• In another pan, heat a small amount of cooking oil and pan fry the pork. Cook until tender. Remove the pork from pan and set aside. 
• Using the same pan, saute garlic, onion and tomatoes.
• Add the pork and fish sauce.  Cook for few minutes.
• Add the cooked mung beans together with the water.
• Add bittermelon leaves and cook for 5-8 minutes.
• Transfer to a serving bowl.
• Serve and Enjoy!
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Ginisang Munggo

You will need:

• 1/2 kilo munggo (green mung beans), soaked in water overnight
• 1/2 kilo pork rind or pork belly, cut into small cubes
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
• 5 cups water
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach
• 1 pc pork bouillon cube
• 2 tbsp fish sauce
• salt and pepper to taste

How to prepare:

1. Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
2. Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
3. Add water, bouillon cube, fish sauce, salt, and pepper.
4. In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
5. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
6. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
7. Serve with rice.

- See more at: http://www.lutonilola.net/2013/04/recipe-42-ginisang-munggo-mung-bean-soup/#sthash.RFaJAZc0.dpuf

Ginisang Munggo

You will need:

• 1/2 kilo munggo (green mung beans), soaked in water overnight
• 1/2 kilo pork rind or pork belly, cut into small cubes
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
• 5 cups water
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach
• 1 pc pork bouillon cube
• 2 tbsp fish sauce
• salt and pepper to taste

How to prepare:

1. Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
2. Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
3. Add water, bouillon cube, fish sauce, salt, and pepper.
4. In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
5. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
6. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
7. Serve with rice.

- See more at: http://www.lutonilola.net/2013/04/recipe-42-ginisang-munggo-mung-bean-soup/#sthash.RFaJAZc0.dpuf

Ginisang Munggo

You will need:

• 1/2 kilo munggo (green mung beans), soaked in water overnight
• 1/2 kilo pork rind or pork belly, cut into small cubes
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
• 5 cups water
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach
• 1 pc pork bouillon cube
• 2 tbsp fish sauce
• salt and pepper to taste

How to prepare:

1. Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
2. Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
3. Add water, bouillon cube, fish sauce, salt, and pepper.
4. In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
5. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
6. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
7. Serve with rice.

- See more at: http://www.lutonilola.net/2013/04/recipe-42-ginisang-munggo-mung-bean-soup/#sthash.RFaJAZc0.dpuf