• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Today's Delight
  • Home
  • Recipes
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Ginisang Munggo with Chicharon and Toasted Garlic

Published: May 29, 2019 Last Modified: July 7, 2019 This post may contain affiliate links.

Print Recipe

Ginisang munggo with chicharon and toasted garlic (sautéed mung bean stew), is a savory stew or soup made of whole mung beans, pork, shrimp, tinapa fish, chicharon (pork cracklings), vegetables and toasted garlic. When making this dish, I don’t like it too thick nor runny. Ginisang munggo has many variant and one thing I learned from my mom that toasted garlic complement this dish so well.  My mom never served ginisang munggo without these three garnishes: chicharon, toasted garlic and pieces of tinapa.

Ginisang Munggo with Chicharon and Toasted Garlic made of mung beans is nutritious and delicious.

Some people soak mung beans in water overnight to get it soft. I don’t. First, I wash the mung beans to get rid of dirt. In a deep pot, boil 6 to 8 cups of water with 2 cups of mung beans. Two cups of mung beans is a lot. So if you don’t want any leftover, a cup will do for 4 people. Bring to a boil. Lower heat to medium-low and simmer mung beans until soft. Once in a while, check that water doesn’t dry up. Add more water if you need to. When soft, turn off heat and set aside.

One thing I do once the mung bean is cooked, I crush some of it against the pot using a solid spoon to make it creamier.

While cooking the mung beans, prepare the toasted garlic. It is prepared similar to toasted garlic used as topping for palabok. If you’ve never made this before and need help preparing it, please check out my toasted garlic post and video.

If you are adding ampalaya, prepare that too before sauteeing.

Once all the garnishes are ready, it is time to saute all the ingredients. I love adding pepper leaves but you can also add spinach, ampalaya vegetable or leaves.

Ginisang Munggo with Chicharon and Toasted Garlic also known as sautéed mung bean stew is Today's Delight

Ginisang munggo is a favorite of mine and definitely a comfort food. It is so yummy especially when all the garnish are added. I can get by without tinapa but it is a must to have pork cracklings and toasted garlic. Not many people use toasted garlic but my ginisang munggo is not complete without it.

Pork cracklings is another ingredient I like serving on the side. I will add a few cracklings before I turn of the heat but I don’t like it soggy. Instead, I add it as a garnish so it is crunchy and crackling in my mouth. It is so good when chicharon has big chunks of fat or meat attached to it. I know what’s in your mind – cholesterol - but it is worth it when having ginisang munggo.

I’m not a big fan of having a lot of leftover especially when it comes to soup. I don’t like the smell of reheating soup over and over again. But when cooking ginisang munggo, I make a big pot. It is one of the dishes that taste so much better after a day or two. It is such a comfort food especially on a cold day.

Whenever I make this dish, I always save a cup or two of mung beans as a snack with milk and sugar that’s why I make 2 cups. If you are not aware mung beans has many health benefits. It is nutritious and delicious.

How to Make Ginisang Munggo with Chicharon and Toasted Garlic

Watch my video and learn "How to Make Ginisang Munggo". It is easy and delicious. Magluto na tayo! (Let’s cook!)

Recipe of Ginisang Munggo with Chicharon and Toasted Garlic is Today's Delight
Print Pin

Ginisang Munggo with Chicharon and Toasted Garlic

Sautéed mung bean stew (Ginisang Munggo), is a savory stew or soup made of whole mung beans, pork, shrimp, ampalaya garnish with chicharon (pork cracklings), tinapa fish and toasted garlic.
Course Main Course
Cuisine Filipino
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 536kcal

Ingredients

  • 1 ½ cup mung beans washed and boiled
  • 1 medium onion cubed
  • 5 cloves garlic minced
  • 2 large tomato cubed
  • 1/3 pound ground pork
  • 1/3 pound medium shrimp peeled and deveined
  • 3 tablespoons fish sauce (patis)
  • 6 to 8 cups water (for boiling mung beans)
  • 3 tablespoons cooking oil
  • Pepper leaves (as much as you want)
  • Spinach ampalaya leaves or one ampalaya vegetable (optional)

Garnish

  • 8 pieces tinapa
  • 1 bag of chicharon
  • 2 heads garlic to make toasted garlic peeled and pounded

Instructions

Prepare Toasted Garlic

  • Peel and crush each cloves of garlic. Pound garlic using a mortar.
  • In a pan over medium-low heat, fry garlic until golden brown and crisp. Reduce heat as garlic cooks and stirring constantly to cook evenly.
  • Remove from pan, drain oil and transfer to a container. Cover container with lid once garlic has cooled down.
    Watch Toasted Garlic video.

Prepare Tinapa

  • Fry tinapa before sauteeing the ingredients.
  • Remove from heat. You can add the cooked tinapa when sauteeing the ingredients or follow my instructions below.
  • This is optional but this is how I do it. Separate head and body. Peel off skin.
  • In a sachet bag, add head and skin. This will add so much flavor to the stew. Set aside.
  • Shred the body into pieces as garnish.

Prepare Ampalaya

  • Wash and cut ampalaya in half.
  • Remove and discard seeds.
  • Soak ampalaya in warm water with salt for 30 minutes.
  • Drain water and pat dry ampalaya with paper towel.
  • Fry ampalaya for 3 minutes or until golden. It should remain crisp and not soggy.
  • Remove from heat and set aside.

Instructions

  • In a deep pot, heat oil over medium heat.
  • Saute onion for 2 minutes.
  • Add garlic. Cook for 2 minutes or until golden.
  • Toss-in tomato and cook until soft. Crush tomato.
  • Stir in ground pork. Cook until pork is pale in color.
  • Toss-in shrimp and cook until pink.
  • Add fish sauce
  • Stir-in cooked mung beans.
  • Add tinapa head and skin in a sachet bag or if you prefer add the whole tinapa.
  • Simmer for 15 minutes in low heat.
  • Season with salt or fish sauce.
  • Add a few pieces of chicharon but don’t get it soggy.
  • Add pepper leaves, spinach, ampalaya (bitter melon) or leaves. Cook for a minute.
  • Serve hot! On the side, serve pork cracklings (chicharon), pieces of tinapa and toasted garlic as garnish while having stew or soup. Enjoy!

Nutrition

Calories: 536kcal | Carbohydrates: 55g | Protein: 34g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 1397mg | Potassium: 1345mg | Fiber: 13g | Sugar: 8g | Vitamin A: 600IU | Vitamin C: 17.7mg | Calcium: 190mg | Iron: 6.8mg

Ginisang Munggo with Chicharon and Toasted Garlic also known as sautéed mung bean stew is Today's Delight

Pin
Share
Email

Subscribe

Thank you for your support!

Previous Post: « Sampalok Mix Pork Barbecue Recipe (Tamarind Mix)
Next Post: Ginisang Ampalaya with Pork, Shrimp and Egg »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to Today's Delight

FortuneMy mom is a great cook and for many years had a catering business. Due to dementia, she doesn't remember. This food blog was inspired by our mom's cooking. more on us

SOUP AND SALAD

Persimmon Pomegranate Salad in a plate.

Persimmon Pomegranate Salad

Instant Pot Ginisang Munggo with Shrimp (Mung Bean Soup) in bowl is Today's Delight.

Instant Pot Ginisang Munggo with Shrimp (Mung Bean Soup)

Mixed Greens Chickpea Salad Recipe is Today's Delight.

Mixed Greens Chickpea Salad Recipe

Healthy Pomegranate Kale Salad in bowl is Today's Delight.

Pomegranate Kale Salad

Search

Footer

HOME | ABOUT | CONTACT | DISCLAIMER

Today's Delight is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT © 2018 - 2020 TODAY'S DELIGHT