This post does not mean I had this for my birthday. This is for Thess, who surprised me with her request for me to post my recipe for munggo guisado. (She herself is an awesome cook! I doubt that I can compare! Her cooking prowess is so evident in her blog.)
For the animal protein, you may substitute shrimps or combine pork with shrimps, or add shredded tinapa (smoked herring). I love adding roughly crumbled (if big) pieces of chicharon as topping for ginisang munggo. I got the idea from my medical school where I got free board and lodging and the kusinera was another Ilokana. If you know how to make good chicharon, they're better (I have not had any luck with my experimentations.)
mung beans, 1 cup, washed and soaked in tepid water for 30 minutes prior to boiling
1 tbsp cooking oil
3 cloves garlic, crushed
1 small onion, sliced
1 cup pork (sliced thinly about 2 inches long by 1 inch wide)
2 tbsp patis (optional)
3 medium tomatoes, sliced
1 cup broth (or more; may use water; add acoording to the consistency you want)
salt and pepper to taste
dash of dried basil leaves
2 cups spinach leaves (or amount depends on how much you want)
Boil mung beans for 30 minutes on moderately-low heat. Check from time to time to ensure it does not get dry. Stir occasionally.
When almost ready, sautee the garlic, onion, then pork for about 2 minutes, then add tomatoes and sautee for about 1 minute. Add patis (and tinapa, if using) and let simmer for about 10 seconds.
Add mongo and broth. Cover and simmer (you may lower the heat some more) for about 5 minutes. If you are using shrimp, you may add at this point.
Add the basil, stir and adjust the taste with salt and pepper. Turn off the heat and add the spinach, stirring it in.
Place in bowl. Top with chicharon, if desired.
Serve with rice.
Hubby has never had the interest to try this, as is always the case with veggie-based dishes.