Here is a quick and easy recipe to for those looking for the simple and homey taste of this Filipino favorite - Ginisang Munggo and Daing. In some homes this is served on Fridays, and there are theories as to why.
Quick History lesson: According to research, cooking Monggo on a Friday stems from the Catholic custom of not eating meat every Friday during the Lenten season. It also dates back to when the Spanish Friars taught the Filipinos that it was forbidden to eat meat on Fridays.
Another theory is because of Market Day. Most Filipino families buy their weeks worth of food usually on weekends (Saturday or Sunday). So by the time Friday comes the only thing left is probably Monggo. OR, by Friday there could be little left in the weekly paycheck and monggo is affordable.
My mother would cook this whenever she felt like it but it's always seemed the best during the rainy season. A simple dish that is cheap, easy to cook, made from a protein-rich legume, and can feed a lot (or have lots of leftovers for snacking later..hihi).
Either it is cooked on a Friday for any reason or cooked on any other day just because, Filipinos will love their Ginisang Monggo.
RECIPE
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Mung Bean Soup and Dried Fish
- 1 cup dried munggo (mung beans), washed and drained
- 3 Small tomatoes, chopped
- 1 medium onion, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 tablespoon vegetable oil
- salt
- Hibe (small dried shrimp)
- Optional Vegetables: Spinach, Horseradish Leaves (Malunggay), Bitter Gourd Leaves (Ampalaya)
- Optional: Small Pork cutlets, Pork Rind (Chicharon)
- In a pot over medium heat, combine mung beans and water. Bring to a boil, skimming off froth that accumulates and any beans that float on top. Lower heat, cover and cook until beans are softened and skins have burst.
- In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic. Add tomatoes and cook, until softened and release juice.
- Add cooked mung bean including liquid. Bring to a boil. Add a sprinkling of Hibe
- Add optional greens if available, turn off heat and cover pot until greens are wilted.
- in a separate pan, on low heat fry Daing about half a minute to a minute on each side. Serve.
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NOTE: I always buy my fresh leafy veggies everyday and don't keep them in the fridge. I wanted to put Horseradish leaves (Malunggay) but I couldn't find any.
Labels: edibles, Filipino Food, food, foodie, home cooking, Pinoy Food, recipes, simple food, sunday lunch
