Saturday, November 5, 2011

Special Monggo

Mung bean or mongo is  one of the well known legumes in Asia. It originated in India but it is always available in different countries in Asia. According to the article that I've read it is commonly used in Chinese cuisine, as well as in the cuisines of Burma, Sri Lanka, Thailand, Japan, Korea, Philippines, Bangladesh, Pakistan, India, Indonesia, Vietnam, and other parts of Southeast Asia.
Personally, I like the taste of monggo and in fact it is one of my favorites, and  I like all its by products like bean sprouts ( togue) cellophane noodles (sotanghon) mung jelly, hopia etc.
There are many ways to cook monggo and you can cook it like this.

1 cup monggo
1/4 kilo squash
1 cup slices of eggplant
1 cup shredded fried fish
1 cup watercress or spinach (you can replace this with any green leafy vegetables)
2 cloves garlic
1 cup pork scratchings (chicharon)


1. In a pot boil the monggo until it is soft, then set aside (You can use pressure cooker for faster cooking)
2. In a pan saute the garlic, then add the fried fish and salt simmer for few minutes
3. Add the squash to saute for a while, then add the cooked monggo, simmer for  few minutes
4. Add the eggplant and simmer until it is soft.
5. Add the watercress or any leafy vegetable and simmer for few seconds or until done.
6. Turn off the heat and put the pork scratchings (chicharon)
7. Serve it hot. :-) Enjoy your food : )


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