MONGO GUISADO (MUNG BEAN SOUP)
This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.
Provided by lola
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
- Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
- Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 22 g, Cholesterol 40.5 mg, Fat 6.5 g, Fiber 8.2 g, Protein 14.7 g, SaturatedFat 1.2 g, Sodium 895.9 mg, Sugar 3.8 g
CLASSIC GINISANG MUNGGO (MONGGO) RECIPE
Learn the classic recipe for the Filipino Mung Bean Stew, plus several ingredient options!
Provided by admin
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Clean the mung beans by discarding dirt and bad beans then wash with running water.
- Pour-in the water into a cooking pot and bring to a boil.
- Add-in the mung beans and simmer until soft and tender (about 30 to 45 minutes), then set aside. You may crush the mung beans with the back of the spoon.
- In another cooking pot, pour-in and heat the cooking oil.
- When hot enough, add-in the garlic, onion, and tomato and saute until tender and aromatic.
- Add-in the pork and cook for 5 minutes.
- Add-the fish sauce and simmer for 5 minutes to release the flavor of the pork (you may also add water and simmer for another 5 minutes to tenderize the pork).
- Add-in the shrimp and cook for 2 minutes.
- Add-in the cooked mung beans (including the water).
- Stir then simmer for 10 minutes.
- Add-in the spinach and cook for 1 more minute.
- Remove from heat and add optional toppings. Transfer to a serving bowl and enjoy!
Nutrition Facts : Calories 353 kcal, Fat 5.8 g, SaturatedFat 0.7 g, Sodium 1064 mg, Carbohydrate 43.7 g, Fiber 11.2 g, Sugar 5.8 g, Protein 32.7 g, ServingSize 1 serving
MONGO
This a fantastic vegetarian dish from the Philippines, which was given to me by a Filipina work colleague. There is a lot of oil, but skimping on that affects the flavour. Good on its own or with plain boiled rice. You can make this thick or soup-like, but either way it's delicious.
Provided by Glaswegian Robert
Categories Spinach
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the mung beans, and put in a pan with enough water to cover. Bring to the boil, simmer for a few minutes then take off the heat. Leave for an hour.
- Bring to boil again, turn heat to low and simmer for 1 1/2 hours or until the beans are tender.
- Heat the vegetable oil. When hot, put in garlic and fry until golden. Don't let it burn. Add the onions, and fry until they are translucent.
- Add the tomatoes and simmer until slightly reduced.
- Add the mung beans and simmer for 5 minutes, stirring occasionally. Add a LITTLE water if you think it looks too dry.
- Add the spinach, black pepper, salt and 1 tbs lime juice. Bring to a simmer until the spinach is cooked.
- Serve with olive oil and lime wedges to your own taste.
Nutrition Facts : Calories 369.3, Fat 18.3, SaturatedFat 2.4, Sodium 650.6, Carbohydrate 41.4, Fiber 12, Sugar 5.6, Protein 14.7
More about "mongo recipes"
31 MANGO RECIPES THAT TASTE LIKE PURE GOLD | BON APPéTIT
From bonappetit.com
Author Joe SevierPublished Jun 7, 2016Estimated Reading Time 6 mins
- Coconut Chia-Tapioca Pudding. Chia seed pudding meets tapioca pudding meets creamy coconut milk in this delicious mango recipe. It's a great way to end any meal—or even start the day when served for breakfast.
- Coconut-Mango-Lime Barfi. One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too. View Recipe.
- Mango and Avocado Salad. With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice. View Recipe.
- Vanilla Layer Cake With Mango Curd. This showstopping tequila-soaked vanilla cake has a sweet mango curd filling that’s set with gelatin so that it doesn’t ooze out when you cut.
- Sweet and Salty Mango Lassi. This cooling Indian yogurt drink with mango and cumin strikes the right balance of sweet and savory. Chef Preeti Mistry recommends adding a splash of white rum “if that’s your thing.”
- Caramelized Plantain Parfait. Pair sliced, spoon-tender fresh mango with caramelized plantains and creamy yogurt for a satisfying dessert that doesn’t feel too heavy.
- Tropi-Cobb Salad. This twist on an old favorite has mango, buttery avocado, curry-spiced chicken, and tart cherry tomatoes. A bright lime dressing brings it all together.
- Halo-Halo. The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.
- Mango Toast With Hazelnut-Pepita Butter. Don’t want to make nut butter from scratch? This mango toast is just as delicious with store-bought almond butter—or even granola butter.
- Tomato and Mango Salad in Aguachile. Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.
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