Ginisang Munggo with Kangkong Leaves

Hello, how are you? So it is a holiday, it means my parents and cousin are home, and it means I am going to cook for lunch hehehe. So my cousin is craving for munggo so bad, but my parents said it is bad to eat it at night. I don't know why. So I can only cook it at lunch and or weekends.

So yeah, I am going to cook Ginisang Munggo, which is so simple and easy to cook. Instead of using Malunggay leaves, I used Kangkong, and it has been sitting out for days now, so I need to cook it.

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Ingredients I Used:

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Let's Cook!

In a pot, I put the munggo beans in and wash them first, and then I pour just enough water to cover the munggo beans.

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Boil it until the skin of the munggo beans separates from it, which only took me about 5 minutes of boiling.

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After that, I wash off those skins using the tap water for about 3 times or until all of the skin washes off. And then I put in the remaining hot water from the electric kettle, maybe about 1 liter.

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In a hot pan, I added about a tablespoon of cooking oil.

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And then I added the meat in.

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Cook it until the texture turns crispy.

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And then I added the aromatics like garlic, red onion, and ginger. Cook it until the aroma of it comes out.

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After that, I added the tomatoes. I cook it until the texture of it turns mushy.

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And then I added about 2 tablespoons of fish sauce. Let the fish sauce seep into the tomatoes.

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Transfer all of it into the pot with munggo.

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And then I added a cube of chicken broth.

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And then let the munggo cook for about 20 minutes on medium heat.

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After that, I added three chilis in.

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Next is I added the kangkong leaves and cook it for about 5 minutes. You can use malunggay leaves.

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Serve hot and plated!

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Happy eating!

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Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))

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