Stewed mung beans
May 17, 2007
Filed under How to cook
The last time I bought a pack of mongo (mung beans), I debated whether to get the more common green mongo or the yellow ones. I had a feeling that in terms of flavor, there wouldn’t be much difference. Nevertheless, because I always bought green mongo in the past, I decided to try the yellow ones for change. Little did I know how much different the appearance of the cooked dish would be. Where mashed green mung beans yielded a dark and murky (muddy, actually) broth, the yellow mongo gave out a light and sunny broth that brought out the colors of the okra and the talong (eggplants).
Then, as I was about to upload the photo in preparation for posting this entry, a thought struck me. Why is this dish popularly known as ginisang mongo or mongo guisado when it is, in reality, a stew? Sure, the garlic, onions, tomatoes and pork are sauteed at the start, and the mung beans are parboiled, but, after that, after the mung beans have been mashed and mixed with the pork, everything is simmered as one does when cooking a stew. So, it must be a stew.
Saute or stew, just remember that yellow mung beans give off a nicer color than green mung beans. It’s something you might want to consider next time you decided on cooking a pot of mongo, pork and vegetables.
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i’ll have to make this in teh future.
Hi Connie,Your recipe for Mongo con pata,If i cannot fing ox pata can I subtitute pork pata?I will try this Stewed mungbeans too,I did not know that you can mix with okra and eggplant,Thank you
luz, it won’t be as malagkit but it might work.
hi ms. connie!
ala po kcng recipe etong stewed mung beans, pede po bang mahingi? tnx po!
There is a search box.
tnx po! got it already. it’s ginisang mongo pala. Ü