Ginisang Munggo With Malunggay Pods and Talong

The recipe is a remake of previous recipe sauteed munggo with ampalaya and pork fat.

malunggay mungo at talong

1 cup green munggo
4 malunggay pods, peeled and cut, about two inches long
4 talong, araw-araw variety, cut to quarters
1/2 cup pork fat, small cubes
2 onions, sliced
2 tomatoes, sliced
one thumb size ginger, sliced
1 clove garlic, minced
salt to taste

1) Wash munggo seeds and soak it in water for two hours or until swollen and soft. Drain and set aside.
2) Heat pork gently in a pan until some oil comes out. The oil will be used to saute the onions and garlic.
3) Saute onions and garlic in pork oil. Make a slow saute over a low heat until the onions are soft.
4) Add the swollen munggo. Fill with enough water just to soaked up the seeds.
5) Bring to boil for 15 minutes.
6) Add malunggay, eggplant, ginger and tomatoes. Continue boiling until the malunggay pods are soft. Do not overcook the pods. It will break apart and the inedible pod stick will mix to whole dish. Only the inner part of pod is edible.
7) Mix salt to taste.

The resulting dish was not a remake, its a total makeover. The bitter taste of ampalaya was gone and replaced by the yummy taste combination of maluggay and eggplant.

The araw-araw eggplant variety was brought home by her from Lemery, Batangas. Any eggplant variety can be used.

Again. Eating with the dish is slow. Malunggay pod is not edible, only the inner part with seeds. You need to hold it on one end and sip it like a soft drink.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.