Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ginisang monggo with crispy bagnet. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Ginisang Monggo with Crispy Bagnet is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Ginisang Monggo with Crispy Bagnet is something that I have loved my whole life. They’re nice and they look fantastic.
Ginisang Monggo is a simple and delicious Filipino dish. But, we will make it more flavourful. I fried the Bagnet to make it more.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Take 1 lb Bagnet, sliced
- Prepare 3 cups vegetable oil
- Get 1 1/2 cup Monggo beans(Mung beans)
- Make ready 2 garlic cloves, minced
- Make ready 1 small onion, diced
- Prepare 3 tomatoes, sliced
- Take 3 tbsp fermented fish sauce
- Make ready 1 pork broth cube
- Make ready 2 handful malunggay leaves
- Take water
It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis (fish sauce). 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.
Steps to make Ginisang Monggo with Crispy Bagnet:
- 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.
- 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)
- Over a high heat, add 3 cups of oil. Gently add the bagnet. Pan-fry one side until crispy golden brown.
- Turn over and fry the opposite side using the same amount of time. Remove and set aside.
- In a pot over medium heat add 1 tbsp oil. Saute garlic, onion and tomato until all are soft and aromatic.
- Add the chopped reserved crispy bagnet. Saute for 1 minute.
- Pour on the mashed monggo beans. Add 2 cups of water, mix. Cover and bring to a boil.
- Lower the heat, add fermented fish sauce, malunggay leaves and pork broth cube. Cover and simmer for 2 to 3 minutes.
- Transfer to a serving bowl and top with sliced reserved crispy bagnet. Serve with steamed rice. Enjoy!
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. I kind of tweaked it a little bit and went overboard with. This local bean dish is not only nutritious, it's also good and easy to whip up! Ginisang monggo is a delicious stew that is usually incorporated with pork to give its broth a meatier flavor.
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