Hello Steemians ! Are you ready for a mouth-watering, healthy and super easy meal? Which will satisfy your taste buds but won’t hurt your pockets? Perfect for all those independent peeps living far from home. I’m sure you’ll love this.
This is meal is actually known to everybody especially with ilonggas like me. My family and I love to share this meal on Sundays after we go to church and have lunch. A perfect pair with fried galunggong (round scad fish) or grilled liempo. Every region in the Philippines has their own touch of this recipe which makes it unique and flavorful. Here in manila, I’ve heard that families usually eat this on Fridays, when asked why they say it’s just a tradition.
But whenever what day is, whether you’re alone or with your family, this might be ordinary to others but for some its rocks!
Our Main Ingredients
Mung beans or “monggo” in Philippines is very common because of loads of reasons. They can grow in your backyard, you can eat it raw or cooked and you can add their sprouts to just about anything and very cheap in the markets too.
Most Filipinos used this an a main ingredient to savory dishes and snacks like Hopia (bean-filled moon cake) and sweet ginataang monggo And in addition to that mung beans is not just cooking but as well as a natural treatment to lower blood cholesterol levels, to boost immune system and helps fight infections. Yes, very healthy indeed.
But of course, just like any other veggies before you try consuming this little bean wonder you should know the “watch outs” for it. One, this dish is not good for those people suffering form joint pains like gouts and some types arthritis since mung beans is known for its high purine content.
Pork Cracklings or Pork Chicharon is famous for its crunchy and savory taste. It’s a favorite snack or “pulutan” (appetizer) for most drinking sessions between friends and family. IIn this recipe , I used this as an alternative to the usual pork because it’s inexpensive and crunchy.
Bagoong (Shrimp Paste)
This shrimp paste that I used was hand made by my mother’s friend aling Rosing. Then sautéed by my mom with garlic,onion,tomato and bits of pork (bagoong guisado). Not just to add flavor but also for longer shelf life. Whenever I go home to Bacolod I always ask my mom to order a bottle of aling rosing’s bagoong since I’m not used to the bagoong alamang in manila. I watched how she used her mortar and pestle to grind the fresh small shrimps that she already fermented for a few days. A bottle will only cost you 100php ($2).
Watch outs! Shrimp paste might cause high blood pressure because of its high sodium content. Don’t add too much.
Alugbati ( Spinach )
Kalabasa (Squash) peeled and cut into small cubes.
Recipe Procedure
Step 1
Wash your Mung beans and in a pan , boil your Mung beans until soft . Make sure to discard excess dirt and add more water if necessary. Drain and set aside.
Step 2
In a pan, sauté chopped onions and julienned tomatoes. Wait until onions were translucent and tomatoes peel off its skin. Then add your shrimp paste.
Tips: You can also add shredded fried fish or pork depending on your preference (or mood).
Step 3
Add boiled mung beans and 2 cups of water. Simmer for about 10-15 mins before dropping your squash. Let it boil until your squash becomes tender. Add your spinach and pork cracklings then season with salt and pepper to taste. SERVE WITH HOT RICE.
YUM!
Hope this can help you satisfy your cravings!
Feel free to share your insights and ideas to improve this recipe.
Any recipe request? Write your comments below!
Looks delicious @ooleyjulie. Penge! Lol. Nice seeing you again. Steem on!
Thank you @itsmechille ! Next time i'll bring some in the office. You can try it also on our rest days. This is perfect paired with fried gallunggong with toyo mansi and sili. Yum!
Sarap. haha makakarami ako ng kain pag ganan.
I agree. Extra rice please! haha Thank you for dropping by. :)
Good job on the recipe my friend. It is detailed. It has a step-by-step guide for cook dummies. You also included the nutrients involved and the hazards if more of an ingredient is ingested.
As for the dish, this is a memorable one for me. If I remembered correctly, when I was a child, this is the first ever vegetable dish that my digestive system accepted. HAHA.
Nowadays, I always partner it with fried fish. Indeed, I'm also mesmerized that people here in Manila serves this dish on a Friday. Back in our place, we use coconut oil and bitter gourd leaves. Instead of pork, we preferably use grilled fish from a previous meal.
All in all, the presentation, sequencing and pictures are superb! Kudos!
To more recipes from you.
I also would like to request how to cook both Kansi and Valenciana.
Thanks @luigienius ! Well, I haven't tried this with bitter gourd leaves yet but for sure i'd like to give it a shot.
I appreciate the comments on the technical stuff (thanks to my tutor , you know who ! haha ) motivates me to continue and to do better. :)
Yey! i love your request. Better watch out i'll be posting one of your request soon :)
My cravings will be satisfied if and only if you bring this food to our office :)
Thanks for dropping by @philippinetrail ! Im sure you'll love this recipe and your office mates!