There are days that I really crave for aunthentic Filipino dishes like this one. I grew up to be a skinny kid (yeah, right, what happened to me?). This is actually why I am very thankful that “Kodak” was discovered even before I was born..I have a proof that I was a “ting-ting” then. I was not a big eater but when my mother cooked this, I’d be the last person to leave the table. I liked it when my mother would sauté it in onions, garlic and tomatoes.
One thing I like when cooking mung beans is I like the pork belly fat cooked with the beans at the same time. (BELLY FAT??? Shhh). There is just something to it I cannot understand. Just set it aside when you don’t want it..okey?
Anyway, here’s what you need when you want to cook one yourself.
¾ cup of mung beans
¼ lb of pork belly
2 tbsp of olive oil
1 medium tomato, sliced
1 onion, sliced
2 cloves of garlic, minced
bundle of spinach
Fish sauce (Patis) to taste
In a deep saucepan, boil about six cups of water. Add the beans and the unsliced pork belly.
Once the mung beans is cooked, slice the pork into pieces. In a pan, heat the oil. Add the garlic and sauté until it turns into light brown. Add the onions and cook until onions become translucent. Add the tomatoes and cook for about 1 to 2 minutes. Saute the pork for about half a minute. Add the mung beans. Let boil. Season. Turn off stove and add the spinach. Cover pan and let it sit for about 5 minutes. Serve in a deep bowl. I had this with bagoong, sili and calamansi.
Filipino recipes and other recipes from all over the world are what you will find in my kitchen. Cooking is my passion..what's yours?
Sunday, October 03, 2004
Guinisang Mungo
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6 comments:
What would it taste like without the belly? :)
Toni..F-L-A-T :-)
I agree. It's when the fat melts into the soup that it tastes heavenly hehehe
O di ba Sassy?
OK, now you and PurpleGirl are really making me hungry for some mungo soup! I do too love the fat :)
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