In Alvin Cailan’s Amboy cookbook, munggo is presented as a side dish. You can go that route or present it as a main dish. It’s texturally hearty but light on your system. Munggo may be spelled as monggo, and some people call it munggo guisado (guisado means stew). This recipe slightly adapts and combines two recipes from Cailan’s cookbook.
Course: Main Course, Side Dish
Cuisine: Filipino
Keyword: mung beans, stew
Servings: 8
Ingredients
2cupsdried whole mung beans with green hulls attached
1tablespoonneutral oil,such as canola or peanut
1medium yellow onion,finely chopped
3garlic cloves minced
4cupsShiitake Mushroom Stock (from above)
1tablespoonminced fresh ginger
1 ½teaspoonsBragg Liquid Aminos or Maggi Seasoning sauce
Kosher or fine sea salt
Crispy Garlic Chips (optional)
8garlic cloves,very thinly sliced lengthwise
About ¼ cup neutral oil,such as canola or peanut oil
Instructions
Rinse the mung beans, then put into a 3 or 4 -quart pot. Add water to cover by 1 inch then set aside to soak for 2 hours, or overnight. Drain and set aside.
Wipe the pot dry, then heat over medium-high heat. Add the oil and when rippling, about 30 seconds, lower the heat to medium. Add the onion and garlic, then cook for 1 to 2 minutes, stirring, until translucent.
Add the soaked mung beans, and cook for about 5 minutes, stirring. Add the stock and keep stirring to scrape up any browned bits from the bottom. Add the ginger, increase the heat to high, then lower the heat to simmer for 35 to 50 minutes, until the beans have softened and are practically mushy.
Meanwhile, make the crispy garlic chips. Put the garlic in a small saucepan and pour enough oil in to cover. Heat over medium-low until gently sizzling. Let fry for several minutes, until pale golden. They won’t be crisp. At this point, pick up the pan and swirl it to continue cooking the garlic but slowing things down so you may monitor progress. When a shade darker, pour through a mesh strainer set over a small bowl. Allow the garlic to rest a few minutes then spread out on a paper towel to finish cooling and crisping.
When the munggo is done, there should be about half the amount of visible liquid. (If the mung beans are too firm and you don’t have liquid in the pan, add water and continue simmering.) To finish the flavor, stir in the liquid aminos. Taste and add more or season with extra salt. Ladle into shallow bowls and garnish with garlic chips. Serve immediately.