Ginataang Mongo with Dilis (Anchovies)
Thinking of a very Filipino lunch or dinner offering? Ginataang mongo is one of the safest bet.
This is a spectacular dish for us Filipinos not only because it consists of ingredients that are so familiar to us, but also the nutritional value they bring to the table. That puts a positive spin to us who may be consuming too much of red meat which may have adverse health effects.
This version I’m making is a bit different from the conventional way of cooking it. Often times, dilis (anchovies) blends well with coconut milk. But instead of ginisang (sauteed, stir-fried) mongo, I did a ginataang (stew with coconut milk) dilis.
- 300 g green beans (mung beans)
- 2 gloves of garlic,m minced
- 2 shallot, minced
- 1 big tomato, sliced
- 2 tbsp vegetable oil
- string bean cut into pieces
- squash, peeled and cut unto cubes
- 3 tbsp fish sauce
- 1 tin of coconut milk
- 100 g of fried dilis
- Wash beans with a tap running water and wash thoroughly.
- In a casserole, boil at least 2 liters of water and add mung beans. Simmer it at least 20 minutes roughly until soft. Add water if it is necessary.
- In a shallow cooking pan, add a little bit of oil and fry dilis until it turns to brown. Set aside.
- In a big wok, heat cooking oil and saute garlic, onion, and tomato. Keep stirring until nice fragrance occur.
- Pour green beans, string beans, and sliced squash. Simmer it for at least 5 minutes.
- Add fried dilis, coconut milk, and spinach. Let it boil for another 5 or more minutes until they all cook.
- Season it with fish sauce.
- Make sure your boiled monngo is not a soupy type and just enough watery.
- Do not burn when frying the dilis and so it will not give you a bitter taste. Keep stirring. Do not overcook as well.
- Do not over cooked the vegetables.
- You can add any green vegetables such as cabbage, malunggay, dahon sa ampalaya, ampalaya, sayote, and many more.