This comfort, tasty, and economically budget dish is part of every Filipino meal. Monggo can be paired with different types of ingredients. Some cooks add meat, seafood, dried fish with coconut milk, fried fish, or just vegetables.
Even sauteing mainly monggo with some vegetables found in your backyard is already savory and able to solve your meal if you are out of budget. This dish has a lot of benefits for your health. It is very rich in nutrients and minerals not to mention it’s cheaper as well.
Growing up, my father usually gave me the cooked monggo as a dessert. He just added it with sugar and I love it, especially on rainy days.
Table of Contents
Ingredients:
- Cooking oil
- Minced garlic 2 tbsps
- Onion, sliced into wedges
- Ginger, thumb size smashed
- 500 g shrimp (deveined, shell-on)
- 1 1/2 cups monggo
- 2 pcs tomatoes, diced
- 250 g fresh paddy straw mushroom
- 1 bundle of ampalaya leaves
- Water 10 cups
Seasoning
- 2 tbsps Fish sauce
- Salt to taste
- Ginisa Mix, alternative Shrimp/chicken/pork cubes (optional)
Cooking Procedure:
- Wash and soak monggo in salt water for 30 minutes. Rinse into running water and drain. In a pot, boil the monggo with water. Set the fire into low-medium heat and simmer for at least 45- to an hour until getting a soft kind texture. Keep stirring while it’s boiling to avoid burning and sticking on the bottom.
- In a wok, heat oil and saute garlic, ginger, onion, and tomato until fragrance came out. Add shrimp, fish sauce, and Ginisa mix.
- Pour cooked monggo soup, simmer for 3 minutes, add mushroom and ampalaya leaves simmer for another minute until vegetables are cooked. Taste and add salt if it is needed.
- Best served with steamed rice while it is hot!
Cooking Tips:
In boiling monggo beans, throw the first boiling water and change into a new one.
Soak ampalaya leaves with salt water. Do not overcook.
Wash and rinse the mushroom in running water. Do not soak it with water to avoid becoming sogg\y. Any mushroom available will do as well.
Can add any available vegetables you have in your fridge or garden.
Devein and wash properly the shrimps.
Ginisang Monggo Shrimps
Ingredients
- 3 pcs cooking oil
- 2 tbsp minced garlicÂ
- 1 pc onion, sliced into wedges
- 1 pc ginger, thumb size smashed
- 500 g shrimp (deveined, shell-on)
- 1.5 cups monggo
- 2 pcs tomatoes, diced
- 250 g fresh paddy straw mushroom
- 1 bundle ampalaya leaves
- 10 cups water
Seasoning
- 2 tbsp Fish sauce
- 1 pinch Salt to taste
- 1 sachet Ginisa Mix, alternative Shrimp/chicken/pork cubes (optional)
Instructions
- Wash and soak monggo in salt water for 30 minutes. Rinse into running water and drain. In a pot, boil the monggo with water. Set the fire into low-medium heat and simmer for at least 45- to an hour until getting a soft kind texture. Keep stirring while it’s boiling to avoid burning and sticking on the bottom.
- In a wok, heat oil and saute garlic, ginger, onion, and tomato until fragrance came out. Add shrimp, fish sauce, and Ginisa mix.
- Pour cooked monggo soup, simmer for 3 minutes, add mushroom and ampalaya leaves simmer for another minute until vegetables are cooked. Taste and add salt if it is needed.
- Best served with steamed rice while it is hot!
Notes
- In boiling monggo beans, throw the first boiling water and change into a new one.
- Soak ampalaya leaves with salt water. Do not overcook.
- Wash and rinse the mushroom in running water. Do not soak it with water to avoid becoming soggy. Any mushroom available will do as well.
- Can add any available vegetables you have in your fridge or garden.
- Devein and wash properly the shrimps.
