Monggo Guisado is a favorite dish to complement a lot of meat and fish dishes. It is usually made with Dahon ng Ampalaya(leaves of bitter melon plant or Amargoso leaves), and you can add pork if you want.
During Lent, we do away with pork and make it with shrimp and Tinapa(salted, dried and smoked fish).
If you can't find ampalaya(bitter melon) leaves, a few slices of ampalaya will do. This gives the dish it's slight bitter taste.
For a thick and creamy Mongo Guisado, take half of the boiled mung bean and put in a Blender or Food Processor - or if you have a Hand Blender stick, you can puree directly on the pan. You only need about half of it pureed.
Just make sure you blend it slowly and the stove's burner is turned off.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Boil the monggo bean with 4 cups of water until soft and tripled in volume.
2 Take half of the mix and put in the blender to puree.
3 In a separate pan, saute the garlic and onion. Add in the pork, ampalaya, patis, the boiled and blended monggo, but leaving out the liquid. Saute in the pan for 3 minutes.
4 Add in the liquid from the boiled monggo, and the rest of the water. Bring to a boil. If it's a little too creamy, add more water to your preference.
5 Stir in the shrimp and tinapa, cook for another 2-3 minutes. Add salt and pepper to taste.
6 Serve with steamed white rice and enjoy!
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