Ginataang Munggo, Mung Bean Soup with Coconut Cream

Ginataang Munggo, Mung Bean Soup with Coconut Cream Recipe
Ginataang Munggo, Mung Bean Soup with Coconut Cream. This recipe is basically ginisang munggo but made creamer by the addition of coconut cream. I used the canned coconut cream that is available in most supermarket. I do not have the usual leafy vegetables that are normally added to ginisang munggo (click here, here, here and here) so I use substitution.

Ginataang Munggo, Mung Bean Soup with Coconut Cream Dish


Instead of chili leaves I used spinach then added some extra long green chili. I would suggest to add extra chili for the added chili hotness that will complement with the coconut.

Ginataang Munggo, Mung Bean Soup with Coconut Cream

Cooking method is the same with ginisang munggo except with the addition of the coconut cream during the final stage of cooking. Here is the recipe, enjoy.

Ingredients:

2 cups munggo (mung beans)
200 grams pork, sliced
200 grams shrimp, shelled
1/2 head garlic, chopped
1 medium size onion, chopped
2 medium size tomato, chopped
2 thumb size ginger, cut into strips
1 bundle spinach, coarsely chopped
1 400 grams canned coconut cream
3-5 pcs. long green chili
1/4 cup fish sauce
cooking oil
salt

Cooking procedure:

Ginataang Munggo - Cooking Procedure

Wash mung beans, check and remove stones that might have mixed with the beans. Put in a medium size sauce pan and add water to cover, bring to a boil for 2 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add pork stir cook for 3 to 5 minutes until pork start to render fats, add shrimp and stir cook for 2 to 3 minutes. Add in fish sauce and continue to cook for another 3 to 5 minutes. Add the stir cooked pork and shrimp to the simmering mung beans and simmer for 3 to 5 minutes. Season with salt if required. Add in the coconut cream and long green chili and continue to simmer for 3 to 5 minutes. Add in the spinach and simmer for another minute. Serve hot with a lot of rice.

See other Munggo and other Beans recipes; 

KBL Soured with Batwan 
Baboy at Langka with Black Eyed Peas 
Black Eyed Pea with Pork Belly, Pinablad a Pusi 
Ginisang Munggo with Pork Pata and Zucchini 
Ginisang Munggo with Oxtail 
Kadyos, Baboy at Langka – Purple KBL 
Ginisang Munggo with Pork Pata, Mung Beans with Pork Leg 
Ginisang Munggo with Bacon and Pork Chicharon 
Ginisang Munggo with Salmon Belly 
Ginisang Munggo with Talbos ng Sili 
KBL – Kadyos, Baboy at Langka 
Ginisang Red Munggo Beans 
Ginisang Munggo with Sotanghon 
Ginisang Munggo 

Comments

  1. JMomJanuary 17, 2011 at 11:39 PM

    I've never tried it with gata before! Subukan ko next time :)

    ReplyDelete
  2. ut-manJanuary 21, 2011 at 7:06 PM

    Hi Jmom,
    Its my first try, good alternative sa regular guinisang mungo.

    ReplyDelete

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