Ginisang Monggo with Ampalaya and Chicharon
Ginisang Monggo with Ampalaya and Chicharon is my favorite Monggo recipe. Simple recipe yet flavorful. The Monggo is sautéed in garlic and onions then topped with ampalaya, chicharon plus some dahon sili. So good, I can finish 2 cups of this in one seating over steam rice.
- 1 cup mung beans (monggo)
- 8 cups water
- 2 tbs. cooking oil
- 1 tsp. ginisang bagoong
- 6 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups chicharon (pork cracklings)
- 1-2 cups of sliced ampalaya (bitter melon) optional
- 1 cup dahon ng sili (pepper leaves) or dahon malunggay
- 1 tbs. fish sauce
- salt and ground black pepper to taste
- Bring water into a boil, once water starts to boil add mung beans and lower heat. Continue to cook until beans are fully cooked. Add more water if needed. Set aside.
- Saute garlic and onion in cooking oil until light brown. Add bagoong and stir. Cook for few minutes in low heat.
- Add boiled monggo beans to the sautéed bagoong and stir well Bring to a quick boil and season with fish sauce. Continue cooking for 2 minutes.
- Add chicharon and cook for few minutes in low heat. Season with salt and ground pepper to taste.
- Add bitter melon and cook for few minutes. Remember not to stir. Add dahon sili, cover pot and allow to cook for 2 minutes. *you can skip on the bitter melon if you want, just add dahon sili instead or other vegetables desired*
- Remove pot from heat and serve hot with a side of fish sauce and steam rice. Enjoy.
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