Ginisang Munggo (also spelled Monggo) translates to Sauteed Mung Beans and it is also known as Mung Bean Stew or Mung Bean Soup. It is made up of cooked mung beans, a popular legume in the Philippines, combined with pork, spinach, and other optional light proteins. Cooking Ginisang Munggo would involve three major steps.
Using shrimp as meat for ginisang monggo instead of the usual pork gives it a different kind of flavor—mildly sweet and buttery. If you love seafood then this recipe is for you. To make the shrimp easier to eat, peel off the shells but keep the head and tails intact. The flavor from the head will transfer to stew making it flavorful and delicious.
Using the same pot (you don’t have to wash it) heat cooking oil over medium heat and. Tip in the onion and garlic to saute then add shrimps and cook until pinkish in color. Add the shrimp paste and cook for 2-3 minutes. You can now add the cooked munggo beans and stir in with the rest of the ingredients then add the liquid from boiling the beans.
Add shrimps and cook until pinkish in color. Tip in the shrimp paste and cook for 2 minutes. Add the mashed mung beans to the sauteed ingredients and mix, let it simmer for about 2 minutes. Pour the saved liquid from boiling the beans and throw in the shrimp broth cube and moringa/malunggay leaves.