Friday Special: Summon the fam with Ginisang Munggo topped with crispy Bangus bits
No-meat Friday is a custom passed to us by our lolos and lolas. This tradition originated from a Catholic Lenten practice during the Spanish era when we refrain from eating meat as a form of sacrifice or penitence. Most of us carried this through even on regular Fridays.
Out of all the vegetable “ulam” we could possibly opt for, we choose the savory Ginisang Munggo as a substitute for meat. But why is that? It’s because of its practicability. Ginisang Munggo is affordable, easy to prepare, and certainly appetizing.
This beloved Filipino Friday dish is a mixture of mung beans, garlic, onions, tomatoes, and patis or fish sauce. It is cooked with Tinapang Bangus or other seafood giving that distinguished salty taste. Every spoonful of this mung bean soup is plainly satisfying and healthy.
Give your family more reasons to make it to Friday night dinner. Serve them this delectable classic with a dash of crispy Bangus Tinapa flakes.
Ginisang Monggo with Crispy Bangus Tinapa Flakes
Ingredients
2 cups Sarangani Bay Deboned Smoked Milkfish, skin removed and flaked
1/2 cup cooking oil for frying
1 cup green mongo, soaked in water
4-5 cups water
1 tbsp minced garlic
1/2 cup diced onions
1 cup diced tomatoes
2 tbsp patis
1 cup malunggay leaves
Procedure
1. Cook monggo in water until soft. Set aside.
2. Heat cooking oil in a pan. Fry half of the smoked fish until lightly brown and crisp. Drain from oil. Set aside.
3. In a saucepan, heat remaining cooking oil from frying. Saute garlic, onions, and tomatoes until soft. Add remaining half of the smoked fish and cook for 5 minutes. Stir in cooked monggo together with its liquid. Allow to boil for 10 minutes.
4. Season with patis. Add malunggay leaves and cook for 2 minutes. Remove from heat.
5. Ladle into bowls and top with crisp fried smoked fish. Serve hot. Makes 4-6 servings.
