Recipe: Filipino Mongo Guisado

January 27, 2010

This is home cooking I learned from my mom. It's a simple filling mung bean stew. I like to eat this with rice, but it's perfectly fine on its own too. It's also a pretty healthy meal in one pot.

Mongo Guisado
Serves 6

  • 1.5 lb spinach or pepper leaves
  • 1 1/2 cup dried mung beans
  • 1 cubed up pork cutlet, or diced bacon (leave this out if you're vegetarian)
  • 1 diced onion
  • 1 tbsp vegetable oil
  • 6 cups water
  • 2 tbsp fish sauce or more to taste
  • Optional: any kind of seafood: white fish, prawns, mussels, clams. I didn't use any this time.
  1. Soak the mung beans in water for 2 hours.
  2. Saute the onion in vegetable oil. Add the pork or bacon if you are using it, and fry until browned.
  3. Add the mung beans and water. Boil, covered, for 40 minutes (or until the beans are tender, and start to expand to fill the pot). Add extra water if it starts to get low.
  4. Just before the stew is done, add the fish sauce and spinach. Cook until the spinach is wilted. This is also the time to add any kind of seafood. 
  5. See, didn't I tell you it was simple?
Note: If you don't soak the mung beans before hand, you can just boil the pot longer. Also, if you're curious what mung beans are... leave them soaked in a little water long enough and you'll end up with bean sprouts :)

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