Hello, how are you? The sunny weather has just shown for days here to make people do their laundry, but the weather is now rainy again, which is great for me because I like this kind of weather makes me work more.
The perfect food Filipino peeps like to cook is munggo, a very comforting food in this cold and rainy weather. I have lately discovered that adding a leaf of chili is a perfect combination for Ginisang Munggo.
Whenever I cook Ginisang Munggo, leaves of chili never miss the ingredients. I don't know, it makes it taste better! Have you tried it? You should I 100% recommend it.
Ingredients and Prepping:
Ingredients and Prepping:
- 1 cup of Munggo Beans
- 6 cups of Water
- Cooking Oil
- Half cup of Ground Beef
- 1 Bulb Garlic
- 2 Red Onion
- 4 Tomatoes
- 5 Chilis
- 2 tbsp. Fish Sauce
- 1 Chicken Broth Cubes
- Chili Leaves
- 1/2 tsp. All-in-one seasoning
Cooking Time!
Cooking Time!
Washing the Mung Beans:
In a pot, I add the mung beans to wash. Washing it to remove any dirt from it.
I wash it with running water 3 times until the water is clear. Doing this makes the mung beans taste better.
Boiling the Mung Bean to Remove the Skin:
Using boiling water, I added enough hot water to sink the Mung Beans. It's okay to use cold water if you don't have hot water.
I let it boil until almost all the skin of the Mung Beans floats or is removed.
Back to sink, I wash off the skin off a couple of times until all the skin of the Mung Beans washes off.
After that, I added 6 cups of water and let it boil for a moment.
Saute the Aromatics and Meat:
In a separate pan, I added 1 tbsp of cooking oil.
After that, I added the ground beef into the pan and let it sit in the pan for a minute. You can use any meat you wanted to you Ginisang Munggo, but for me, ground beef is the best one for it.
Because the meat I used is kinda frozen, I just patiently toss and turn to make it cook evenly. I cook the meat until it turns brown and crispy.
When the meat is crispy, I add the aromatics like garlic, red onion, and ginger. Sautee them for about a minute or until the aroma of them comes out.
Next, I added the tomatoes. Adding tomatoes makes the color of the Ginisang Munggo more vibrant, and it adds taste to the food too.
Mix them until well combined, and I cook them until the texture turns mushy. Make sure to do that step because it tastes better when the tomatoes are cooked.
After that, I added 2 tablespoons of fish sauce. Never skip this step because fish sauce makes everything taste better.
Mix them until well combined, and I let the mixture seep into the meat and tomatoes for a minute.
Transferring the Sauteed Ingredient to the Pot:
Make sure to turn off the oven from the pan and then transfer the sautéed meat and tomatoes into the pot.
Mix them very well until well combined.
After that, to make it more savory, I added chicken cubes into the pot.
I let it cook for about 20 minutes or until the texture thickens.
After 20 minutes, I added the leaves of chili and green chilies and let it for about 30 seconds. The leaves needed to be fast.
I added about half a teaspoon of all-in-one seasoning to add more flavor, you can skip this part if you're satisfied with the taste of the food.
I recommend eating it after cooking so that you can enjoy the steaming and flavor of the food.
Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
Please take care of your mental health as well.
I hope you are okay today :))
