Comments on: Ginisang Munggo / Mung Bean Stew a la Marketman

By: rufa

rufa — Mon, 05 Jul 2010 06:15:34 +0000

ahhm, walay panghatag anah??

By: clariss

clariss — Thu, 21 Jan 2010 12:56:59 +0000

the pics really looks yummy..bakit iba ang mukha ng pagkaluto ko na ginataang monggo? :-)

By: emsy

emsy — Thu, 07 Jan 2010 08:23:48 +0000

other than just lechon paksiw, my mom, would take the lechon patas and save them for ginisang munggo. the gelatin in the patas are just so yummy when slow cooked into the munggo!

By: thea

thea — Mon, 19 Oct 2009 18:02:26 +0000

hi marketman! this version of monggo is very yummy. i was wondering if you’ve ever tried monggo with coconut milk, langka and shrimp. i’m looking for a recipe similar to it because i miss eating it a lot. i used to eat this kind of monggo in my hometown, Bacolod. i;m not sure if there’s batwan in it as well. happy cooking! :D

By: rye

rye — Tue, 17 Feb 2009 13:46:19 +0000

Wow! I tried this and even without the coconut cream, the recipe blew me away! Best munggo I’ve ever had!

By: greasemonkey

greasemonkey — Thu, 22 Jan 2009 08:12:02 +0000

my munggo will always be sweet (kinda like mais con hielo but with boiled mung beans) but ginisang munggo is just one of those dishes that grows on you (i mean, what kid enjoys ampalaya, even if it’s just the talbos/leaves?). the one i grew up with didn’t have gata nor alamang. a little pork or a few shrimp/hibe to liven up the bawang-sibuyas-kamatis sangkutsa. usually had tinapang salinas with it. kahit wala nang kanin. =)

By: EbbaMyra

EbbaMyra — Thu, 22 Jan 2009 02:07:28 +0000

Wow, what a version. I never thought of adding cracklings, tinapa flakes or “fried spinach” (Bettyq, I will try this soon) in monggo;nor I have tried adding bagoong. This really sounds good; for sure will cook this way. Thanks for ya’ll sharing your method of cooking this lovely dish, which can be eaten either summer or winter.

By: dettie

dettie — Sat, 17 Jan 2009 14:01:54 +0000

my dad loves monggo and passed that on to us, his kids. i think what i love most about ginisang monggo is the simplicity of the dish, yet it can be prepared in a variety of ways. love it with alugbati, ampalaya leaves, kangkong, or watercress.

By: shalum

shalum — Sat, 17 Jan 2009 12:34:31 +0000

ooooh, i tried making this dish this week too! inspired by the cold weather, and monggo “soup” at home, i used dried fish for the “meat”. all i can say is… i got lucky this week! but i think i like your shrimp version. i hope to try that soon!

By: izang

izang — Fri, 16 Jan 2009 14:54:49 +0000

my mom, after boiling the munggo for the ginisa, sets aside some portion for merienda….just add evap and sugar….sarap…