August 14, 2013

Ginisang Monggo sa Gata (Sauteed Mung Beans with Coconut Cream)

"Make everything as simple as possible, but not simpler." ~Albert Einstein

It's not yet Friday... but we celebrate Monggo Day today! 'm not sure why Filipino usually served monggo every Friday. But in our family, this dish can be served at any day of the week. It is super delicious, budget friendly, and healthy. Whoa! what can you ask for! 

1 1/2 cup monggo or green mung beans (I used the "labo" monggo or unpolished monggo)
5 cups water
2 cups coconut cream or milk
1 Tbsp alamang (shrimp paste)
1/3 cup tinapa flakes
1 big red onion, diced
3 big tomatoes, diced
3 cloves garlic, minced
1 cup malunggay leaves
8-10 pcs okra, halved
patis (fish salt) or salt to taste

1. Wash thoroughly the monggo beans. Put the monggo beans and water in a small saucepan. Let it boil. Once boiling, lower the heat. Simmer for 30-40 minutes or until the monggo absorbed most of the liquid and already cooked. Set aside.

2. Dry roast the tinapa flakes in a pan until golden brown in color. Put in a small bowl. Reserve some for the toppings.

3. In a skillet or pot, saute the onion and tomatoes in a little oil for a couple of minutes. Then add the garlic. Cook for a minute. Add the alamang and stir.

4. Put the monggo, coconut cream, and half of the tinapa flakes. Stir.

5. Add the okra and cook for 5 minutes or until the okra is tender but not overcooked. 

6. Season with patis or salt.

7. Turn off the heat. Put the malunggay leaves, then cover the skillet/pot.

8. Serve it with rice. Top it with tinapa flakes. Share and enjoy.

1. If you don't have tinapa flakes, substitute it with pork or dilis or shrimps (shelled or dried).
2. Pair it with crispy fried galunggong or any fried fish, crispy pata or lechon kawali. Hmmm drooling!
3. If you're a meat lover, top it with chicharon (slightly crushed pork rind).
4. If you don't like gata, just omit coconut cream. Add 1 1/2 cup water instead.
5. You may also substitute ampalaya leaves, talbos ng kamote, spinach, or kangkong for malunggay leaves.

Yield: 6 servings

Happy day always,


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