Tuesday, March 3, 2009

Humble Mungo Guisado

I've been craving this for a long while and finally whipped up a batch yesterday. There is something so comforting and wholly satisfying about sitting down to a humble steaming bowl of mungo guisado.

I usually call my mom, for cooking instructions, but since she's is in the Philippines right now, I had to suffice with following recipes I found online. You can easily make this a vegetarian dish and it will still fill your tummy with goodness.

This is what I gathered online: Pre-boil the mung beans for about 30 min. Stir occasionaly to make sure the bottom doesn't burn. Sautee slices of pork in onions, garlic and tomatoes and patis (fish sauce) to taste. Stir in the cooked mung beans, along with as much broth as you want. I prefer my mungo to have lots of liquid. (Add shrimp and spinach) I would prefer to add kangkong leaves, but can't find them here in the desert. I'll have to see if LeeLee's or Mekong Plaza sells anything like it. But, a good alternative is spinach. Serve over steamed rice or eat without rice.

Here's a great video that I followed.  If you understand Tagalog, then the video will be easy to follow.  But, if not, here's the recipe that I followed from Panglasang Pinoy


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