How to Make Munggo

MUNG BEANS WITH CHICKEN AND SPINACH

A healthy, satisfying and a humble dish that can go along way. Perfect for those rainy days or when you need comforting food. It’s usually eaten with rice on the side or you can eat it on its own too.  This recipe has chicken on it but you can make this vegan or vegetarian by taking out the meat and use vegetable stock instead or even some smoked fish like mackerel.

soak overnight

 

 

Munggo (Mung Beans & Chicken Soup)

Print Recipe
Serves: 8-10 Cooking Time: 2hrs

Ingredients

  • 250g mung beans or green lentils
  • 1 medium onions, chopped
  • 3 garlic cloves, minced
  • 250g - 300g chicken, cut in cubes
  • 150g spinach, rinsed
  • 1ltr water
  • 3tsp salt or to taste
  • 2tsp fish sauce (optional)
  • pinch ground black pepper

Instructions

1

Soak the beans over night (optional)

2

On a medium heat sauté the onions and garlic until translucent. Add the chicken, cook until the meat turns white in colour.

3

Place mungo and water into the pan with the chicken, put the lid on and let it boil

4

Once boiled mix it and turn the heat to low and let it simmer for 30 minutes.

5

Add spinach, salt, fish sauce and black pepper. Mix well and continue to simmer for another 10 minutes or until the mung beans are soft and glutinous, keeping the lid on (If the soup becomes too dry add more water and let it simmer more).

6

Taste it, add more salt if needed and turn off the heat.

7

Ready to serve with some jasmine rice or bread.

Notes

*soaking the beans over night reduces cooking time but not essential

How To Make Dinuguan (Blood Stew)

Dinuguan is a stew cooked with pork’s blood, it’s creamy, tangy and morish! Usually paired with steamed rice buns called Puto, not the rude kind but I bet the name is it’s to stick it to the Spanish soldiers in those days. Haha! Though Filipino people are happy pairing it with plain jasmine rice because not many knows how to make Puto or have time to make them. It’s also traditionally cooked with offal but my recipe exclude offal as it’s difficult to find a good butcher in London that will sell offal.

How To Make Dinuguan (Blood Stew)

Print Recipe
Cooking Time: 1 hour

Ingredients

  • 300g pork shoulder, cut into cubes
  • 1 large onion, roughly chopped
  • 2 tsp minced garlic
  • 3 pcs green peppers
  • 280 ml pork blood *see note*
  • 250 ml vinegar
  • 200 ml water
  • 1 tbsp cooking oil
  • 1tbsp Sugar (optional)
  • Salt and ground black pepper to taste

Instructions

1

On medium heat, sauté onions and garlic until translucent

2

Add pork cubes, water and bring it to boil

3

Season the stew with some salt and black pepper

4

Turn the heat low to simmer for 30 minutes until tender

5

Add the pig blood slowly into the pork stirring continuously, keeping the heat low

6

Immediately add the vinegar while still stirring

7

Turn the heat to medium, add green pepper and sugar. Leave it to simmer for another 15 minutes with the lid on

8

Taste the stew add more seasoning or vinegar to your taste

9

Serve with jasmine rice on the side

Notes

*Pigs blood can be bought in China town or any Filipino Grocery