Friday, August 21, 2009

Ginisang Munggo on a Friday

Is your family like my family? When Friday comes it's like "Hey, it's Friday, it's munggo day!"

This was something I grew up with in my Father's side. They, my dad, titos and titas have ginisang munggo in almost every Friday of their lives. They never get tired of it. What is it with family food traditions? :)

Anyway, here at home, we do not have ginisang munggo every Friday, but we have, for a couple of Fridays and one Friday is today.

It was perfect timing because it has been raining since Thursday night until early this morning, so I thought we should have it. It's a great dish on a rainy day! Our household's ginisang munggo recipe is not so different from yours. But there is just one "deadly" thing that we put as a topping.

We used to have chicharon with it until Mang Romy (the pork vendor in the market) highly recommended to use "batok ng baboy" (pig's nape) instead of the usual chicharon. So we did and we never went back to chicharon eversince.

If you enlarge the photo, you can see the crispy pig's nape on top of the munggo bean stew, beside the ampalaya leaves -- that's what I'm talking about!

The cut of the pig's nape looks a little like liempo but with more fat. It's cut is thicker as well. I wish I took a photo of it to show you!

In the meantime, let me share with you our household's ginisang munggo recipe:

For the Crispy batok ng baboy (pig's nape), I ordered 2 pieces of the pig's nape from Mang Romy.

The how to:

Cut the pig's nape in small cubes, marinate it for about 30 minutes in about 1 tsp of fish sauce and about 1 to 2 tbsp calamansi juice and pepper.

After 30 minutes or so, fry it until golden brown and crispy, drain the oil (please!) then set aside.

For the ginisang munggo:

1 cup of green munggo (mung beans)
3 cups of water (for boiling)
1 small onion, minced
about 1 tsp of minced garlic
2 small native tomatoes, chopped
2 medium sized smoked fish/tinapang galunggong, flaked
about 1/4 cup of dried shrimp (hibe)
1 Pork bouillion cube
Ampalaya leaves (sometimes we use Malunggay leaves, especially when I was still breastfeeding!)
Fish sauce to taste (optional)
Pepper to taste

The Way

Boil the Munggo beans until they are soft, drain. then set aside. Set aside the water as well to be used as the broth.

Sauté the onions, garlic and tomatoes. Stir in the munggo beans, tinapa flakes, hibe (dried shrimps) and water. Allow to simmer. Then add the Pork bouillion cube, fish sauce (optional) and pepper to taste and bring to a boil. Then add the ampalaya leaves and simmer agian for about 5 minutes.

You may want to add some more water if you want it to be soupy. You can squish some of the beans using your ladle to make the soup thicker.

Serve it while it's hot: in a soup bowl, or as rice topping plus the crispy fried pig's nape on top!


Happy Saturday and Sunday! :)

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