Ginisang Munggo Beans with Malunggay Leaves

Hello, how are you? The weather is rainy this week, so my father requested Ginisang Munggo for our lunch, which is perfect for the gloomy weather. Last time I cooked Ginisang Munggo, I added malunggay pods, but for now, I am going to add just the leaves. What food do you cook when the weather is rainy?

First, I add the mung beans into the pot I will use.

Then wash the mung beans twice.

Then, back to the stove, I added enough to fill up the mung bean with hot water.

When the mung bean starts to peel off, turn off the stove.

Back to the sink, I let the water run and let the skin of the mung bean wash off, and I did it a couple of times.

Back to the stove, I added 6 cups of hot water.

Let that mung bean boil.

In a hot pan, I add half a cup of water.

Then I added the meat and let it boil until almost all the water evaporated.

I added 1 tbsp of cooking oil.

Let the meat cook until brown and crispy.

Next, I added the garlic, red onion, and ginger and let them cook for about a minute.

Then I added the chopped tomatoes.

Cook it until the texture is soft and mushy.

Then I added 1 tablespoon of fish sauce and let the fish sauce seep into the tomatoes.

After that, I transfer it to the pot.

After transferring it, I mix it until well combined.

Then I added 1 chicken cube broth.

After that, I added about a half-teaspoon of ground pepper.

Then I added 6 green chilis.

Let it simmer until the texture thickens. It is up to you how thick you want it, then close the lid.

Then I added the malunggay leaves.

Let it cook for about a minute.

Plated and served perfectly when it is served hot.

Happy Eating!