Are there any munggo recipes out there other than ginataang/ginisang munggo that you could share?

Question

Umm, no need to spell check.

Answer 1

when you say ginataang munggo- that's the one with coconut milk and sweet right? and the ginisa..is the one we saute in pork and add celery? and chicharon for toppings? other than that I dont know any..sorry.......

Answer 2

GINATAANG MUNGO

2    tablespoons munggo, toasted in a skillet

1    cup  coco cream

1    cup malagkit (glutinous rice)

5    cups coconut milk

1    cup sugar

Parch the munggo; rub off husks and winnow.

Combine malagkit and munggo; wash well and cook in coconut milk until done.

Remove from fire; stir in coco cream and sugar.

Serve hot or cold for 10

    

          MUNGO-LIAN BARBEQUED TRI TIP SANDWICHES

Tri Tip Rub, recipe follows

2 1/2 to 3-pound tri tip

Bread buns or rolls, of your preference

Mungo-lian Barbeque Sauce, recipe follows

Apply rub to tri tip at least 2 hours before grilling.

Heat 3 or 4 burners of a gas grill on high for 10 minutes. Sear tri tip on fat side first with lid down for 2 or 3 minutes. Rotate 1/4 turn to get cross hatched grill marks on surface and leave for 2 more minutes. Flip tri tip over to bottom and sear for 5 minutes with lid down. Shut off burner on 1 side and move meat to the side that is turned off. Close lid of grill and let cook for approximately 30 minutes for a 2 1/2 to 3-pound tri tip. Test meat for doneness and apply the barbeque sauce for last 5 minutes of grilling. Slice thin and pile on buns with additional barbeque sauce.

Tri Tip / Steak Rub:

Equal amounts of mustard seed, dry mustard, granulated garlic powder, freshly ground or cracked black pepper and kosher salt

Mix all ingredients except salt. Salt can be added to the meat before the rub but in proportion to the type of meat you are grilling.

Mungo-lian Barbeque Sauce:

1/3 stick butter

1/2 medium onion, chopped fine

1 dash liquid smoke

1 tablespoon Worcestershire sauce

1/3 cup brown sugar

2 cups ketchup

1 tablespoon cracked black pepper

1/4 teaspoon cayenne pepper

1 dash yellow prepared mustard

1 lemon, juiced

Heat butter in a sauce pan until bubbly. Add onion and cook until softened. Add liquid smoke and Worcestershire sauce and cook 1 minute. Add the sugar, ketchup, black pepper, cayenne pepper and the dash of mustard. (The mustard will make the sauce very tangy, be careful not to add too much.) Mix and let simmer slowly for about 5 minutes. Add the lemon juice, to taste, to balance out the sugar. Mix and turn off flame. Sauce is ready to use.

HOPE THAT HELPS YOU

GOOD LUCK AND MAKE IT NICE AND CORRECTLY

GOD BLESS

THANK YOU!

Answer 3

Monggo (Mung bean soup)

List of Ingredients

1 cup green mongo, boiled in...

2 cups water

1 tbsp cooking oil

2 cloves garlic, crushed

1 onion, chopped

6 tomatoes, chopped

1/2 cup pork, boiled and sliced into strips

1/2 cup shrimps, peeled and sliced

4 cups water or broth

1 tsp. salt

Recipe

Boil monggo until soft. Rub through a fine sieve or puree, set aside.

Saute garlic, onion and tomatoes in oil. Drop pork and shrimps. Cook for 1 minute.

Add the monggo. Pour water and simmer, season with salt. Serve hot.

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Crock Pot Mungo Gumbo Recipe

No there is no Okra in this gumbo but I don't think you'll miss it. If you wish hold off putting in the Zucchini & peas until the last hour or so. Serve with White or Brown rice - the brown went well with it. I hope you enjoy the recipe. The hardest part of this recipe is stirring the roux

6½ hours | 20 min prep | SERVES 4

1/2 cup mung beans, soaked over night

1/3 cup white flour

1/3 cup vegetable oil

1 tablespoon fresh sage, finely chopped

4 cloves garlic, chopped

1 chili pepper, chopped or 1 teaspoon chili flakes (optional)

3 cups chicken stock or broth

3 chicken breast halves, cooked & cut to bite size pieces

1 lb smoked sausage (I used Kielbassa but any well smoked sauge is good or a large ham hock)

2 stalks celery, chopped

1/2 cup onions, chopped

3/4 cup sweet peppers, mixed or all green peppers, chopped

1 1/2 cups zucchini, peel on,cut in bite size chunks

3/4 cup frozen peas

1 1/2 cups yams, peeled cut in bite size chunkd

   1. Soak your Mung beans overnight in 2 1/2 cups of water, rinse the beans twice before adding to the Gumbo.

   2. Heat the oil in a heavy skillet and stir in the flour, stirring constantly over medium heat until the roux is a dark reddish brown.

   3. Don't let it burn, be patient and keep stirring may take 10 minutes.

   4. When the roux has that rich brown color stir in the chicken stock, use a whip and keep stirring until you have a nice textured sauce.

   5. Add the Sage, garlic,& chili.

   6. Pour the sauce into your crock Pot.

   7. Add all the remaining ingredients including the uncooked, well rinsed mung beans, stir to mix the ingredients well.

   8. Turn the crockpot to low, cover with the lid and 6 hours later it is ready.

   9. Serve with white or Brown rice.

--------------------------------------...

Guisadong Monggo

Ingredients:

If you want to make this vegetarian, omit the shrimps and use salt instead of patis (fish sauce).

1 cup monggo (green mung beans), soaked overnight in 2 c water and drained

3 cloves garlic (or to taste)

1/2 medium onion

1 14.5 oz can diced tomatoes (I prefer fresh, but I just happened to have the can on hand)

1/4 c shrimp, peeled and cut into small pieces

patis (or salt) and pepper to taste

a large handful of baby spinach (I didn't really measure it, I'd say put as much as you want, within reason. Maybe start off with 1/4 lb and move upwards from there?)

Drain the water from the beans and place in a pot with around 2 c water. Bring to boil and cook on medium-low until beans are done.

In the meantime, dice the garlic and the onion (thank goodness for mini-prep processors) and sauté in a pan with a tablespoon or two of oil. Add canned tomatoes, no need to drain beforehand. Season with patis (or salt) and pepper to taste. Add the shrimp if using, and allow to cook for a minute. Add the beans (I didn't drain the water, but then there wasn't much water left anyway) and allow to simmer through. Near the end of cooking, check flavouring for saltiness and pepperiness (if that's a word) and then add your handful of spinach. Remove from heat and allow the residual heat to wilt the spinach.

Great served with rice, although it's also fine without.

HOPE THAT HELPED

GOD BLESS YOU

Answer 4

the one that my mom cooks with malunggay leaves, tiny shrimps and chopped porks in small sizes. promise, i'll get back to you as soon as i get to talk to her! =)

Answer 5

TRY THIS: Hopia Munggo

Ingredients:

Dough:

2 1/4 cups White King all purpose flour, sifted

1/2 cup water

1 1/2 tbsp. corn syrup

1/2 cup pork lard

Paste:

1 cup White King all purpose flour, sifted

1/2 cup pork lard

Filling:

2 cups munggo, cooked, mashed and strained

2 cups ube, boiled and mashed

1 cup sugar



Directions:

Sift all purpose flour in a large mixing bowl; make a well in the center and add the water, sugar and corn syrup. Add pork lard and mix with wooden spoon just to incorporate ingredients with the flour. Do not overmix.

Form dough into a ball, cover with cloth and set aside for 30 minutes. In a bowl, mix together 1 cup all-purpose flour and 1/2 cup pork lard until a homogenous paste is formed.

On a lightly floured board or surface, roll out dough ball with a rolling pin to form a rectangular 1-inch thick. With a spatula, spread the paste evenly over the rectangular dough so that the paste covers two thirds of the surface of the rectangular. Fold the uncovered portion over the center and fold the remaining 1/3 over the first. Fold to make three layers of the dough with the paste in between each layer. Roll our folded dough to its original size and repeat folding process without the paste.

Roll out the dough once more and fold for the third time. Allow to rest for 5 minutes. Roll out the dough to its original size. Cut sheet of dough lengthwise into two equal portions. roll each portion jelly roll fashion and cut into 12 equal pieces. Flatten each piece and roll out with rolling pin to form a circular piece. Put about a tablespoon of the munggo or ube-sugar filling at the center and bring up the sides to top center. Seal tightly.

Press top lightly to flatten. Place filled pieces on ungreased baking sheet lined with brown paper. Brush top with egg or milk diluted with a little water. Prick surface with a little tines of fork to let out steam.

Bake in a preheated oven at 400°F for 25-30 minutes or until slightly golden brown.

Answer 6

What?? Can you check the spelling again please?