• Ginisang Monggo with Shrimp

    By Jeri Mobley-Arias

    Monggo; a beautiful, FIlipino stew made with mung beans, fish sauce, shrimp, and lots of love. Thick, creamy, hearty, and one of my favorites!

    • Sharing this recipe takes me back to my younger years. I vividly remember coming home from school and the house would smell of a fresh pot of monggo. My sister and I would go ladle after ladle, scarfing down the creamy stew and always have a ramekin of fish sauce and side of rice within arm’s reach.

      Monggo will always remind me of my momma, my childhood, and home.

      What are mung beans?

      Mung beans belong to the legume plant family and are highly nutritious. They are a variety of mung beans that range in color–green and even black– and when deshelled while raw, are yellow in color. Mung beans are quite small in size; small like tiny confetti.

      Mung beans are commonly used in Asian (Indian, Chinese, Filipino, Korean) cusisine and has many uses:

      • Mung bean starch used to make noodles and jelly;
      • Mung bean batter used to make crepes;
      • Plant-Based Protein with the surge in the plant-based movement and demand for more bean protein options, mung bean is commonly used in meat alternatives.

      Once cooked, mung beans are creamy texture + has a vegetal and slightly sweet taste. Cooking mung beans takes less time compared to larger beans and can be soaked prior to cooking or this step can be skipped and simply go straight to cooking.

      Variations of Ginisang Monggo

      There are a few ways to make monggo; some recipes call for the use of pork, chicken or shrimp. Mung beans yeild a thick–think stew-like–and creamy texture. Some recipes that prefer a thicker texture call for blending half of the beans once cooked.

      Traditionally, malunggay leaves (also known as morinaga) and ampalaya (or bitter melon, bitter gourd) are used in this stew, however, spinach can also be used in place of the aformentioned.

      My mom will sometimes use malunggay leaves and ampalaya and other times,just spinach. This recipe calls for spinach, but if you can get your hands on malunggay, I suggest you try it!

      The Holy Trinity

      Filipino cooking typically starts with sautéeing ginger, garlic, and onion in oil, also referred to as The Holy Trinity. The smell that exudes from this mixture when cooking is delightful–and growing up, we knew that once the house bloomed of this delicious smell, we were in for something good to eat.

      The Holy Trinity varies, in that pork belly or bagoong (fermented shrimp or krill paste) can be used. For this recipe, I’m sautéeing ginger, garlic, and onion.

      Sides and toppings–the best part!
      • If you know me, then you know that I love condiments. My love for dips runs deep and when it comes to Ginisang Monggo, I always have bagoong with calamansi (Filipino lime) on the side, ready for dipping;
      • Chicharon (pork rinds) is also a great topping that can be smashed in your hand and sprinkled on top;
      • Steamed rice is served alongside.
      More delicious Filipino eats:

      We hope you love this family recipe!

  • Have we connected on social media, yet?
    Follow me on:
  • Ginisang Monggo with Shrimp

    By Jeri Mobley-Arias

    Monggo; a beautiful, FIlipino stew made with mung beans, fish sauce, shrimp, and lots of love. Thick, creamy, hearty, and one of my favorites!

    • Total Time:
      1 hour 20 minutes
    • Servings:
      4-5

    Ingredients

    • 1½ cup mung bean, soaked for one hour
    • 2 tablespoons ghee or avocado oil
    • 1 cup sliced onion
    • 2 tablespoons garlic, minced
    • 1 tablespoon ginger, sliced
    • 2 tablespoons fish sauce
    • 1 pound 16/20 count shrimp, deveined and shelled, tails on
    • 1 bunch spinach with stems, remove 1 inch from bottom

    To Serve

    • steamed rice
    • chicharon (optional)

    Dipping Sauce (optional)

    • 1 teaspoon bagoong
    • ½ tablespoon calamansi juice

    Instructions

    1. Check for any debris, discolored or dark beans and discard. Soak mung beans for one hour. Drain water, rinse and add to a dutch oven.
    2. Fill with water until water line is two inches above beans. Bring to a boil. Reduce to a simmer and cook covered for one hour or until beans have split. If more water is needed, add 1 cup at a time. You’ll notice the skin of the bean with float to the top. Once cooked, the consistently should be slightly thick.
    3. Turn off heat and leave beans covered.
    4. In a dutch oven, sauté ginger for 1 minute over medium heat. Add garlic and cook for 1 minute or until fragrant. Add onions and cook until translucent. Be careful not to brown the mixture, and lower heat if needed.
    5. Add shrimp and cook for 1 minute, then add fish sauce and cook until shrimp are no longer translucent.
    6. Remove shrimp and leave sauté mixture in the dutch oven. Set shrimp aside for later use.
    7. Add mung beans, 3 cups of water and kosher salt. Bring to a boil then lower heat to medium cover, and cook for 15 minutes. Turn off heat and add kosher salt to adjust taste if necessary.
    8. Add spinach and shrimp, mix to combine. Spinach will slowly cook in the munggo.
    9. Serve hot with steamed rice and dipping sauce.

    Dipping Sauce

    • Add bagoong and calamansi juice to a ramekin and stir to combine.
    • Dip spoon into dipping sauce and drizzle over Ginisang Monggo. Repeat with each or every few bites.
  • Comments

  • Related Recipes