Mongo Guisado (Mung Bean Soup

Mongo Guisado (Mung Bean Soup)

This dish is best served anytime of the day or even on any season but we love to serve this in the house during the rainy days because of its hearty soup. There are actually too many versions on how to cook this soup but since I’ve tried most of it but this version is my real favorite especially if it’s my hubby who’s cooking this. He cooks really well (at times). He made it really simple and yet still yummy. That’s why I came to believe what most chefs say about cooking… “the simpler the better”.

So let’s start cooking! You’ll need the following:

3 cloves garlic

1 medium size onion

2 thumbs of ginger

1 cup mung beans (mongo) – this is better when soaked overnight. It’s easier to boil

2 tablespoon olive oil or canola oil

1 lbs sliced pork meat (or shredded smoke fish, chicken meat or prawns/shrimps or combinations)

1 cup of leaves your choice. I prefer Bitter Melon leaves because it gives a little kick of bitterness that makes the dish more delicious. You can also try Malunggay leaves or Horse Radish leaves in English but if it’s not available you could use spinach leaves.

3 tablespoons of water

2-3 tablespoon fish sauce (depending on your taste)

Procedures:

1.       Boil the soaked mung beans for 30 minutes or until tender. Set aside.

2.       Put the sliced meat in a deep pan with the water and let it brown.

3.       Add oil and sauté ginger, garlic and onions next.

4.       Transfer the boiled mung beans in the pan and let it boil.

5.       Put the fish sauce next. Simmer for a few minutes. Taste and adjust according to your taste.

6.       Put the leaves and simmer for another minute. Serve hot.

This dish is good if paired with rice and some fried fish if you prefer.  Enjoy!