Focused recipe
Monggo Pinakbet Recipe
Ginisang monggo and pinakbet combination
Filipino Updated 7/29/2023
Ingredients
Measured from the catalog payload.
- 12 ounces mung bean
- 1 knorr pork cube
- 3 tablespoons shrimp paste
- 12 string bean cut into 2 inch pieces
- 1 chinese eggplant sliced lengthwise
- 1 bitter melon cored and sliced
- 10 ounces calabaza squash cubed
- 8 pieces okra
- 2 tomato cubed
- 2 ginger crushed
- 5 cloves garlic chopped
- 1 onion chopped
- 3 cups water
- salt
- ground black pepper
Instructions
15 cooking steps
- Soak the mung beans in water overnight. Drain the water and set the mung beans aside.
- Heat 2 tablespoons of cooking oil in a pan. Saute half of the total amount of garlic, onion, and tomatoes. Once the onion and tomato soften, add the mung beans. Saute for 2 minutes.
- Pour the water into the pot. Let boil.
- Add the Knorr Pork Cube. Stir. Cover the pot and boil the mung beans using low to medium heat for 45 minutes. Note: Add water as needed. Set this aside.
- On a separate pan, sauté the remaining garlic, onion, and tomato. Add the ginger. Continue sautéing until the onion and tomato softens.
- Add the sliced pork. Saute until the color of the pork turns light brown.
- Pour ¾ cup water. Let it boil. Cover the pot and continue boiling the pork until the water evaporates completely.
- Add the shrimp paste. Saute for 1 minute.
- Add calabaza squash. Cook for 2 minutes.
- Add eggplant, bitter melon, okra, and string beans. Saute for 2 minutes.
- Add ½ cup water. Let it boil.
- Pour the cooked mung beans into the pot. Stir and continue cooking for 3 to minutes.
- Season with salt and ground black pepper.
- Transfer to a serving bowl. Serve with rice.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Vegetable ginisang monggo, pinakbet recipe Public recipe Revision 1