Ginisang Munggo with Pork and Fried Fish, with Green Vegetables

Ginisang Munggo with Pork and Fried Fish, with Green Vegetables

I always wanted my ginisang mung beans cooked till the beans are disintegrated to form a thick soup dish.

As much as possible I try to remove the bean shells that usually float at the center of the boiling beans by scooping them out.

There is no special procedure in cooking this dish, all I had done was used two thumb size ginger and a lot of talbos ng sili and malungay leaves.

Other vegetables are eggplant and ampalaya.

I always skin the eggplant and thinly slice, the ampalaya is also thinly sliced into strips.

Off course, if you have access to malungay leaves, ginisang munngo is best with malungay.

Otherwise use spinach.

See my other Ginisang Munggo.

Ingredients:

1 1/2 cups munggo (mung beans), wash

2 cups diced pork

1 medium size fish, tilapia, sliced, fried

2 medium size tinapa, flaked

1/2 head garlic, chopped

1 medium size onion, sliced

2 medium size tomato, sliced

2 thumb size ginger, cut into strips

1 medium size  ampalaya, sliced into strips

2 medium size eggplants, skinned, sliced into strips

1 bowl malungay leaves

2 bundles talbos ng sili, chili tendrils

2-3 pcs. green chili

1/2 cup fish sauce

salt to taste

cooking oil