WebHeat oil in a medium stockpot. Sauté onions until tender. Add garlic and sauté until fragrant. Add tomatoes and sauté until tender. Add tinapa flakes and sauté …
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Try this Monggo Guisado Recipe. Enjoy! Heat the cooking oil in a pan. Saute the onion and garlic. Once the onion becomes soft, add the fish flakes and continue to cook in medium heat for 1 to 2 minutes. Add the tomatoes. Stir and cook for 1 minute. Put-in the mung beans. Stir, add the bagoong isda, and 1 cup water.
Add the tomatoes and add a pinch of black pepper and sautée for about 3 minutes Add water and let it simmer in medium-low heat for about 15-20 minutes or until mung beans and the vegetables are cooked Traditionally, this recipe is cooked with meat and served with fried Mackarel (Galunggong in Filipino) and a serving of steamed white rice.
While this version of Filipino munggo guisado uses shrimp and many recipes use pork, it’s also quite simple to make it vegan or vegetarian. Just don’t add the pork or shrimp, and use water or vegetable stock, not chicken broth, when making the mung bean stew.
1 Boil the monggo bean with 4 cups of water until soft and tripled in volume. 2 Take half of the mix and put in the blender to puree. 3 In a separate pan, saute the garlic and onion. Add in the pork, ampalaya, patis, the boiled and blended monggo, but leaving out the liquid. Saute in the pan for 3 minutes.