Ginisang Monggo

Mung beans simmered until tender, then sautéed with bagoong and finished with kangkong leaves. A hearty, fiber-rich Filipino ulam.

Estimated cost: ₱50–₱60

Prep 5 min · Total 40 min · Serves 1

Nutrition per serving: 350 kcal · 18 g protein · 38 g carbs · 16 g fat

Ingredients

• 50g Dried mung beans (monggo)
• 40g Kangkong (water spinach)
• 2 tbsp Bagoong alamang
• 1/4 small, diced Onion
• 1 tbsp Cooking oil
• 4 cloves, minced Garlic
• 2 cups Water

Steps

1. Rinse mung beans well and discard any debris.
2. Boil with 2 cups water over high heat, then reduce to medium-low and simmer for 20–25 minutes until soft and beginning to split.
3. Heat oil in a pan over medium heat. Sauté garlic for 30 seconds, then add onion and cook for 1–2 minutes until softened.
4. Add bagoong and cook for 30 seconds until fragrant.
5. Add cooked monggo and a little reserved cooking liquid. Simmer for 5 minutes until slightly thick.
6. Add kangkong and cook for 1–2 minutes until just wilted. Serve hot.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).