Friday, November 25, 2005

Lasang Pinoy 4: Munggo Guisado


It's Lasang Pinoy time once again and this month's theme is Pinoy Soul Food! This LP is hosted by Minnette over at Lafang List.

There are a number of Filipino dishes that soothe me but when I found out about this month's theme I knew that, when it comes to putting a smile on my soul, there can be only one: Munggo.

Munggo (mung bean) Guisado is (considered by many) a humble bean stew. I have had it since I was a child, and have loved it for just as long. It nourishes and comforts, and always leaves a warm glow somewhere deep down in the sub-cockles of my heart. It is eaten far and wide, by Filipinos from all walks of life. Everytime I take a spoonful I feel I am part of millions of people, taking millions of spoonfuls. Soul and solidarity...all for a bargain price of a small sack of beans.



Munggo Guisado

- 240 grams munggo
- 4 cups of water
- 4 – 5 cloves of garlic, peeled and sliced
- 1 onion, chopped
- 2 small (native…well, to here at least) tomatoes, chopped
- 200 grams (approximately, I used ½ of the fish) boneless tinapang (smoked) bangus (milkfish), broken into pieces
- 1 cup malunggay (moringa) leaves
- canola oil
- salt / patis (fish sauce)

Here’s what you do:

- Clean the munggo by dunking the beans in a bowl of tap water and skimming off the “floaters”.
- Place munggo in a pot with the 4 cups of water and cook on low heat until soft (around an hour, more or less).
- Once beans are done, start with your guisa (sauté).
- Heat some oil in a large pan (large enough to fit all your cooked and softened munggo).
- Sauté garlic, onions, and tomatoes until slightly soft.
- Add tinapang bangus, toss, and heat through.
- Add cooked munggo and stir.
- After you have given it a moment for the flavors to blend, add salt or patis to taste.
- Add malunggay leaves, give it a few stirs (they’ll cook fast), and you’re done.

Ever notice how, all around the world, some form of "humble bean stew" is considered soul food? We must have more in common that we think. I guess everyone needs a culinary cuddle sometimes, and this does it for me :)

35 comments:

nina said...

you're definitely on the spot with this one. i love munggo! i've just had munggo earlier this week, and now i'm craving for it again!

last summer, i tried my friend's munggo dish. instead of using tinapa, he used bagoong alamang. it was yummy!

stef said...

just cooked a batch of this 2 days ago, it's one of my "soul foods" as well. isn't it great how our simplest foods are the ones that touch us most?

Marketmanila said...

Your photos are simply stunning. Really nice. And of course, munggo is it for comfort food!

Mila Tan said...

I love monggo, black bean stew, lentils, dhal, and chilli. All are simple, easy to make, and just speak to that part of ourselves which needs simplicity and comfort. Beans and lentils are great!

wysgal said...

Monggo is brain food as well. I'd always insist they cook some at home for me the night before an exam.

I love monggo guisado poured over starchy calorific white rice. =)

ChichaJo said...

Hi Nina! I can eat this for days :) And I am doing just that after this batch...Have never tried it with bagoong alamang, sounds interesting! I love all the different variations you can do with munggo (I also like it with gata!) :)

Hi Stef! Agree...nothing like going back to basics to feed your soul :)

Hi Marketman! Thanks! I'm really flattered :) I try my best, especially for food that means a lot to me...want to give a good depiction :)

I hear ya Mila! I looove beans...fabada and lentejas are other favorites (also chili and dhal...oh my!). My godfather cooks munggo ala lentejas (with chorizo and bacon slab) and it's really good too!

Hi Wysgal! Hooray...yummy and good for you to boot :) When I had exams I would eat Flat Tops...ok, maybe that's not brain food :)

ting-aling said...

Oh yes, it was only a few days ago when I told my husband that I loved this when I was a child. I'll eat until I drop and couldn't walk anymore.

sha said...

like ting I eat this till am breathless. I knew this will come up.... just simply divine.

and... as you said culinary hug whoa... am going to cook this over the weekend, I add spinach to mine.

drstel said...

joey...first congratulations! to you and your beloved...your new adventures begin! happy planning. may you have lots of curacha in your wedding feast (it looks so luscious eh! wish i could taste some).
great photos of the mung beans and i like my monggo guisado same way, soupy and with lots of tinapa. (plus pork cracklings). yummy.

ChichaJo said...

Hi Ting! I totally agree with you :)

Hi Sha! Spinach sounds great...and yes, when one talks of Filipino soul food I guess you can expect at least one person to bring up munggo no? :)

Hi Stel! Thanks! Adventure nga :) Pork cracklings! Oooh, that's next on my munggo! :)

celia kusinera said...

oooh yes, munggo for comfort. :)
My husband and FIL absolutely loves munggo that they said they can eat everyday in any form.
I think I shd take them up in a challenge. ;)

J said...

that sounds incredibly yummy! thanks so much for sharing the recipe; i've never made anything like it before...

ChichaJo said...

Hi Celia! Yes, you should, and with so many variations possible I'm sure they can go on eating for a whiiile :)

Hi J! Thanks! I'm glad you enjoyed the post :)

dexiejane said...

perfect. an aunt of mine from quezon city made this with pork necks, ahhh, it was soooo good. this dish just warms you up and makes you wanna cuddle :)

chevee said...

Hehe, I also posted a munggo guisado recipe in my blog last Tuesday, albeit a simpler version. I'll have to try adding tinapa to it next time, sounds yummy!

My mom uses chicharon (pork crackling) but I am trying to cut down on meat, and my daughter doesn't eat meat anyway, hehe.

I've been dreaming of your roasted red peppers that you posted photos of a while back...will have to try making a batch when I score some good peppers next shopping day! =)

Lani said...

I also love to eat munggo; gisado, guinatan, burger-style, etc.

When I was in Elementary, my teacher cooked ginisang monggo with canned sardines. Yummy pa rin.

ChichaJo said...

Dexie, wow, pork necks...another variation I haven't tried but I imagine would be very tasty! :)

Hi Barefoot Mestiza! Thanks for dropping by :) I'll be checking out your munggo post soon. The red peppers are great with tons of stuff...plus they make good gifts too :)

Hi Lani! Burger style...havn't tried that, sounds good :) And with sardines too!

JMom said...

Yes! This is indeed comfort food for me too. I was just thinking about fixing some as the weather here turns chilly again. Your photo looks absolutely yummy! :)

iska said...

we just had munngo last week. all time favorite d2 yan. no malunggay though so i use ampalaya or talong instead. :)

ChichaJo said...

Hi Jmom! Thanks :) The weather is is also supposed to be turning chilly (but you know how it is! Chilly here could simply mean "not hot")...so am thinking that this will be on the menu again soon :)

Hi Iska! Thanks so much for the help on the palayok info ;) Yum, love talong...will try that too! :)

gonzo said...

Monggo is one of my faves as well. I eat it in several ways: when i want a more euro feel, i pour on a big glug of top quality extra-virgin olive oil, and eat it with my secret recipe chicken adobo. then when it's a more pinoy feel i want it's closer to your recipe w the tinapang bangus. I also vary the type of leaves i put in, not always malunggay.

Then there was this rare monggo of my childhood-- it was a 'white' monggo that i used to eat at a friend's house. Absolutely delish. I think they may have used coconut milk; whatever was in it, it was brilliant. Does anyone recognize this monggo, and if so, might you have a recipe?

ChichaJo said...

Hi Gonzo! I do that too! When I am craving for a more "lentejas" taste I drizzle on red wine vinegar and extra virgin olive oil...if you want to take it all the way down that path you can do as my uncle does and cook the munggo with chorizo and bacon slab :)

I really like munggo with gata...perhaps that's the "white munggo" of your childhood? I don't have a recipe though...sorry!

mg said...

Wow, truly authentic Joey!

Mukhang masarap na masarap ang munggo mo. Natitikman ko na nga kahit sa picture...

ChichaJo said...

Hi Mae! Thanks for stopping by and for the nice comment :) I have not been cooking Filipino food for long so I'm always thrilled when someone says my dish looks authentic :)

mike mina said...

yummy! am having monggo tomorrow! one with bagoong na alamang!

ChichaJo said...

Hey Mike! Guess what...I just had munggo for dinner tonight (different batch). It's amazing how much of this I can eat. Me and my brother were even fighting for the last bowl...hahaha! :)

Marinel said...

I love munggo and so do my caucasian husband and two half-pinoy, half-white boys. I have never made it with tinapa, though; always with pork, shrimp, and bagoong alamang. And instead of malunggay, I use spinach. I will try your recipe next time. It sounds so much better. I can eat munggo everyday! It's great with fried tilapia :-)

ChichaJo said...

Hi Marinel! Thanks for stopping by :) Glad you liked my recipe...I, on the other hand, have never had it with bagoong alamang...something for me to try! :)

Purple said...

Thank you for the recipe and nice photos. I love munggo! It's one of my comfort foods. I love eating it with fried tilapia and steaming hot rice. Yummy!

baladev said...

monggo with a tinapa and malunggay is the best!

Anna said...

I love monggo :) With your recipe, I copied it except I replaced malungay leaves with ampalaya and it still tastes so good! :)

ChichaJo said...

Hi Purple! Fried tilapia with Munggo is classic! :) Yum!

Hi Baladev! I agree :)

Hi Anna! Glad you enjoyed it :) One of the best things about munggo is that you can change it in so many ways :)

o pleh said...

hi pipol, just want to share my version of munggo guisado, im putting pumpkin and pork cracklets. hope you'll like it...

ChichaJo said...

Hi O Pleh! Thanks for the tip!

Lz said...

I plan to cook munggo today. I love your post.