Ginisang Munggo (Mung Beans) or Munggo Guisado Recipe

Munggo Guisado

Munggo Guisado

Ginisang Munggo is one of my favorite childhood ulam (viand). I just enjoy the sweet, salty and somewhat sour explosion of tastes when you eat it with rice. Oh, what glorious days those were. I specifically loved the way my lola cooked it.

Munggo, or Mung Beans, or Green Beans as some people call it – is a native of East Asia and also in the hot and dry regions of Southern Europe and the Southern Americas. They are small, ovoid in shape, and green in color. The English word mung is derived from the Hindi word मूँग mūṅg. (Excerpt from

I prepared this Thursday of last week and posted a photo of it on Facebook. From then on, I get nudges almost everyday for the recipe.

It is cool though. One of our cuisine that maybe we consider simple and common in the Philippines but Europeans consider as “something” and that that something will definitely (maybe?) taste good.

Here goes.

1 1/2 cups Mung beans
1 tbsp garlic
500 grams pork speck or pork bacon, thinly sliced
1 pc medium sized tomato, chopped
1 medium sized onion, chopped
5 to 8 pcs medium sized shrimp (optional)
2 tbsp fish sauce, or salt to taste
24 ounces water (for boiling)
1 pc Knorr or Maggi pork cube or 1 teaspoon pork powder (for flavoring, but is optional)
1/4 teaspoon ground black pepper (or more, depending on your taste)
2 tbsps. cooking oil

Cooking Procedure
1. In a pan, put-in the water and bring to a boil.
2. Put-in the Mung beans and simmer until they become soft (about 35 to 50 minutes). Be sure to always add more water if the beans are still not soft.
3. On a separate pan, put on the oil and sauté the garlic, onion, and tomato.
4. Add the pork. Cook for 5 minutes or until the pork is golden brown.
5. Put-in the pork cube and fish sauce (or salt). Simmer for 10 mins or until the meat is tender.
Note: If necessary, you may add water to help make the meat tender but make sure to add more time to simmer.
6. Add the shrimp. Stir and then cook for 2 minutes.
7. Pour the cooked Mung beans. Stir and then simmer for 10 minutes.
8. Sprinkle the ground black pepper
10. Serve hot. Share and Enjoy!

The attached photo was the actual dish I prepared last week – minus the shrimp! Very sad, but I am allergic.

I used to really love them, though. Oh, gambas!

Ulam (Filipino) – viand or dish
Lola (Filipino) – Grandmother
Gambas (Spanish) – prawns, shrimp


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s