The first time I ate up my plate with mung bean stew volunterly was when I was 18, I had just moved to California and visited my cousin and his family one week-end. I was crying inside, but ate my Munggo. Sitting at the table watching everybody, I realized that I was considered an adult and I could not sit and whine and say “I don’t like that” and make gagging noises.
I do not have any fond childhood memories attached to this dish and I must admit I hated it. I made gagging noises as soon as i heard the word Mungo or smelled the dish. But today it is different, I love legumes. Thanks to my stay in the US I got over a lot of my pickiness. A good thing that taste is not written in stone and you are allowed to change your mind.
Munggos are the same thing as mung beans(Vigna radiata), a plant species in the legume family. The beans are native to the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.
The most famous Mung bean dish in the Philippines is the “Ginisang Munggo”, sautéed Mung Bean. This dish makes use of Mung beans as the main ingredient complimented by different flavors from meat, seafood, and vegetables, a hearty and healthy dish.
The green leaves I have used are Malunggay leaves or Moringa in english and apparently they’re one of the world’s superfood. This herb is best known as an excellent source of nutrition and a natural energy booster. Loaded with nutrients, vitamins and amino acids, it replenishes your body and provides what you need to get through a hectic weekday or active weekend.
Foe this dish you can use fresh baby spinach if you can’t find Moringa. Chop it up and use it in the exact same way.
1 tbsp minced garlic
250 g pork, thinly sliced
1 medium-sized tomato, chopped
1 medium-sized onion, chopped
10 medium-sized shrimp (optional)
2 tbsp fish sauce
1 liter water(for boiling)
1 pc pork/beef cube or 1 teaspoon beef powder (for flavoring)
1-2 cups chopped or pulled malunggay leaves (or spinach)
salt and pepper to taste
Wash mung beans thoroughly and strain.
Soak beans in water and stir. Remove floating particles.
Pour in beans with water, add stock cube and bring to a boil. Turn the heat down to medium heat and simmer, stir occasionally until beans are tender about 30-40 minutes.
Add the shrimps and when the shrimps are done add the malungay leaves.
Eat this with rice or bread.