Ginisang Monggo with Kalabasa – Panlasang Pinoy

Nutty munggo. Candy kalabasa. Leafy greens. Chicharon on prime. This Ginisang Monggo with Kalabasa is a comforting bowl of goodness that hits proper each single time.

Monggo is a kind of dishes I grew up consuming virtually weekly. It’s reasonably priced, filling, and all the time satisfying. However while you toss in some tender squash, a number of greens, and prime it with crispy chicharon, now that’s a model that feels additional particular. That is the form of dish that brings you straight again house, whether or not you’re consuming it on a wet day within the Philippines or throughout a cold evening wherever you’re at now.

What’s Ginisang Monggo with Kalabasa?

Ginisang Monggo with Kalabasa is a mung bean stew that’s widespread in Filipino households. The bottom begins with sautéed garlic, onions, and tomatoes. Munggo is simmered till mushy and creamy, then joined by calabaza squash, leafy greens like malunggay or spinach, and seasoned with fish sauce and Magic Sarap. Topped with crispy pork rinds, it’s a hearty and easy form of dish that’s simply nearly as good with fried pork as it’s by itself.

Substances for Ginisang Monggo with Kalabasa

• Mung beans – nutty and earthy legumes
• Calabaza squash – candy, tender squash
• Salted dried shrimp (hibe) – provides a deep umami taste
• Malunggay leaves – nutrient-rich leafy greens
• Spinach – provides freshness and coloration
• Tomatoes – provides acidity and sweetness
• Onion – fragrant and savory base
• Garlic – boosts aroma and taste
• Pork rinds (chicharon) – provides crunch and savory richness
• Maggi Magic Sarap – enhances total taste
• Fish sauce – gives saltiness and umami
• Floor black pepper – for gentle warmth and spice
• Water – for boiling and softening the mung beans
• Cooking oil – for sautéing

Tips on how to Cook dinner Ginisang Monggo with Kalabasa

1. Soak the munggo – Begin by soaking the mung beans in water in a single day. This helps them prepare dinner sooner and switch creamy.
2. Sauté the bottom – In a deep pot, warmth up some oil. Sauté the garlic till golden, then toss within the onions and tomatoes. Cook dinner till every thing softens and smells nice.
3. Add the dried shrimp and munggo – Add the soaked munggo and dried hibe. Stir nicely to let the flavors come collectively.
4. Simmer till thick – Pour in fish sauce and water. Cowl and let it simmer till the munggo turns into mushy and the broth thickens. Add extra water if wanted.
5. Cook dinner the kalabasa – As soon as the munggo is prepared, add the squash. Let it simmer till tender however nonetheless intact.
6. Add greens and season – Throw within the malunggay and spinach. Let it prepare dinner for a minute. Season with floor black pepper and Maggi Magic Sarap. Stir every thing collectively and serve sizzling with chicharon on prime.

Greatest Methods to Take pleasure in

I prefer it greatest with a mound of steamed rice and a aspect of fried pork stomach. Some people go for daing and even tuyo with it. And if you would like additional kick, drizzle a little bit of patis or squeeze in some calamansi. You’ll be able to even eat this by itself in case you are making an attempt to maintain it mild.

What Makes This Dish Stand Out

It’s the combo of earthy, candy, savory, and crispy that makes this dish comforting and thrilling. The dried shrimp offers the broth a deep taste, the kalabasa brings pure sweetness, and the greens hold it recent. Then comes the chicharon, and that crunch on prime takes every thing to the subsequent stage.

Instructed Recipes

Caldereta – a wealthy and savory Filipino stew of tender beef simmered in tomato sauce fused with liver unfold and peanut butter, loaded with potatoes, carrots, bell peppers, and olives, and completed with melted cheese for a creamy, deeply flavored end
Rooster Liver and Gizzard in Oyster Sauce – Rooster liver and gizzards are simmered in a savory mix of oyster sauce, soy sauce, garlic, and onions till tender and flavorful.
Ginataang Kalabasa – a creamy Filipino stew that includes tender squash (kalabasa) and string beans gently simmered with pork stomach in coconut milk, flavored with garlic, ginger, onions, shrimp paste, and fish sauce for a savory, comforting end
Kinamatisang Baboy– a comforting Filipino pork soup gently simmered with juicy tomatoes, garlic, ginger, onion, and bok choy in a savory tomato‑primarily based broth till tender and flavorful

Continuously Requested Questions

Can I take advantage of different greens?

Sure. Kangkong or pechay will work for those who don’t have malunggay or spinach.

Is it okay to skip the dried shrimp?

You’ll be able to skip it, but it surely provides lots of taste. Use bagoong or extra fish sauce to steadiness it out.

What can I do if the munggo turns too thick after some time?

Munggo naturally thickens because it sits, even off the warmth. To loosen it up, add a little bit of sizzling water or broth when reheating. You can too stir in a small knob of butter or a splash of coconut milk for added richness and a smoother texture.

Can I make this dish forward of time?

Sure. It truly tastes even higher after a number of hours because the flavors proceed to develop. Simply hold it lined and reheat gently earlier than serving. Add water if it will get too thick.

Is it okay so as to add meat to this dish?

Positively. You’ll be able to add pork stomach, tinapa flakes, and even leftover lechon. Sear or fry the meat individually, then combine it in earlier than serving or use it as a topping alongside the chicharon.

Give this Ginisang Monggo with Kalabasa recipe a attempt to see how a humble pot of munggo can flip into one thing really particular. It’s straightforward to make, large on taste, and excellent for sharing with the folks you’re keen on. Let me know the way it seems for you. Take pleasure in!

Did you make this? Should you snap a photograph, please make certain tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we are able to see your creations!

Ginisang Monggo with Kalabasa

Thick mung bean stew with calabaza squash, malunggay, spinach, dried shrimp, and crispy pork rinds. A satisfying and nutritious Filipino consolation meals good with rice.

Prep: 10 minutes minutes

Cook dinner: 1 hour hour

Directions

• Soak the mung beans in ½ quart water in a single day.

  14 ounces mung beans, 1 ½ quarts water

• Warmth 3 tablespoons of cooking oil in a deep cooking pot.

  3 tablespoons cooking oil

• Sauté the garlic till it begins to brown. Add the onion and tomato. Proceed sautéing till softened.

  1 onion, 4 cloves garlic, 2 tomatoes

• Add the dried shrimp and soaked mung beans. Stir nicely.

  ¼ cup salted dried shrimp, 14 ounces mung beans

• Pour within the fish sauce and 1 quart of water. Cowl and simmer till the mung beans are utterly mushy and the soup develops a thick consistency. Observe: Add extra water as wanted.

  3 tablespoons fish sauce, 1 ½ quarts water

• Add the calabaza squash. Cowl and proceed cooking till the squash is tender.

  1 lb. calabaza squash

• Add the malunggay leaves and spinach. Cook dinner for 1 minute.

  1 cup malunggay leaves, 2 cups spinach

• Season with floor black pepper and Maggi Magic Sarap. Stir nicely.

  ¼ teaspoon floor black pepper, 8 grams Maggi Magic Sarap

• High with crispy chicharon.

  1 cup pork rinds

• Serve sizzling with fried pork stomach and steamed rice.

Diet Data

Energy: 410kcal (21%) Carbohydrates: 60g (20%) Protein: 23g (46%) Fats: 10g (15%) Saturated Fats: 1g (5%) Polyunsaturated Fats: 2g Monounsaturated Fats: 5g Trans Fats: 0.03g Ldl cholesterol: 4mg (1%) Sodium: 828mg (35%) Potassium: 1407mg (40%) Fiber: 13g (52%) Sugar: 8g (9%) Vitamin A: 9395IU (188%) Vitamin C: 116mg (141%) Calcium: 332mg (33%) Iron: 6mg (33%)

© copyright: Vanjo Merano