Ginisang Monggo with Crispy Bagnet
Ginisang Monggo with Crispy Bagnet

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, ginisang monggo with crispy bagnet. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

HOW TO COOK GINISANG MUNGGO WITH CHICKEN BREAST Simple and easy way to cook GINISANG MONGGO WITH BAGNET from Vigan, Ilocos Sur! Ginisang Munggo or Monggo are sauteed mung beans.

Ginisang Monggo with Crispy Bagnet is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Ginisang Monggo with Crispy Bagnet is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have ginisang monggo with crispy bagnet using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Ginisang Monggo with Crispy Bagnet:
  1. Get 1 lb Bagnet, sliced
  2. Get 3 cups vegetable oil
  3. Take 1 1/2 cup Monggo beans(Mung beans)
  4. Make ready 2 garlic cloves, minced
  5. Take 1 small onion, diced
  6. Make ready 3 tomatoes, sliced
  7. Take 3 tbsp fermented fish sauce
  8. Get 1 pork broth cube
  9. Prepare 2 handful malunggay leaves
  10. Make ready water

Heat oil in a pan and saute garlic, onion and ginger. And since monggo is a kind of dried bean, you need to soak monggo in water to soften them because seeds absorb water. Ginisang munggo is a Filipino savory mung bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis (fish sauce).

Instructions to make Ginisang Monggo with Crispy Bagnet:
  1. In a pot, add enough water to cover the beans by 2-inches. Add the monggo beans and bring to a boil over high heat. Cover and cook until beans are tender.
  2. When the beans are softening and skins have burst, transfer to a bowl. Mash the beans with the back of the spoon until softened. Set aside. (chopped the half into small pieces, sliced the other half for toppings)
  3. Over a high heat, add 3 cups of oil. Gently add the bagnet. Pan-fry one side until crispy golden brown.
  4. Turn over and fry the opposite side using the same amount of time. Remove and set aside.
  5. In a pot over medium heat add 1 tbsp oil. Saute garlic, onion and tomato until all are soft and aromatic.
  6. Add the chopped reserved crispy bagnet. Saute for 1 minute.
  7. Pour on the mashed monggo beans. Add 2 cups of water, mix. Cover and bring to a boil.
  8. Lower the heat, add fermented fish sauce, malunggay leaves and pork broth cube. Cover and simmer for 2 to 3 minutes.
  9. Transfer to a serving bowl and top with sliced reserved crispy bagnet. Serve with steamed rice. Enjoy!

It is cooked with pork, tinapa (smoked fish), daing (dried fish), or other seafood and meat. It is also commonly garnished with chicharon. Ginisang Munggo at Chicharon is a delicious mung bean stew flavored with pork cracklings. Tips on How to Make Ginisang Munggo at Chicharon. No need to presoak the mung beans, they Hi Leanne, love your ginisang monggo with chicharon.

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