Focused recipe
Ginisang Monggo with Kalabasa
Thick mung bean stew with calabaza squash, malunggay, spinach, dried shrimp, and crispy pork rinds. A satisfying and nutritious Filipino comfort food perfect with rice.
Filipino Updated 7/26/2025
Ingredients
Measured from the catalog payload.
- 14 ounces mung bean
- 1 lb calabaza squash cubed
- 1/4 cup salted dried shrimp
- 1 cup malunggay leaf
- 2 cups spinach
- 2 tomato diced
- 1 onion chopped
- 4 cloves garlic chopped
- 1 cup pork rinds
- 8 grams maggi magic sarap
- 3 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 1 1/2 quarts water
- 3 tablespoons cooking oil
Instructions
10 cooking steps
- Soak the mung beans in ½ quart water overnight.
- Heat 3 tablespoons of cooking oil in a deep cooking pot.
- Sauté the garlic until it starts to brown. Add the onion and tomato. Continue sautéing until softened.
- Add the dried shrimp and soaked mung beans. Stir well.
- Pour in the fish sauce and 1 quart of water. Cover and simmer until the mung beans are completely soft and the soup develops a thick consistency. Note: Add more water as needed.
- Add the calabaza squash. Cover and continue cooking until the squash is tender.
- Add the malunggay leaves and spinach. Cook for 1 minute.
- Season with ground black pepper and Maggi Magic Sarap. Stir well.
- Top with crispy chicharon.
- Serve hot with fried pork belly and steamed rice.
Catalog details
Useful for browsing and sync.
Main Course, Vegetable ginisang monggo, monggo recipe Public recipe Revision 1