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Ginataang Munggo Guisado (Photo by Astig Vegan)

My friends and I shot this episode months ago in the Philippines and I had almost forgotten about it. Both the journey back to the states and the community quarantine preoccupied my mind. While finding a better way of easing into my new normal, I find myself spending more time in the kitchen and sharing moments on social media. One of these moments was an Instagram live where I showed people how to make Ginataang Mungggo GuisadoGinataang Mungggo Guisado or Mung Bean Stew in Coconut Milk. The live post got many views and people seemed to enjoy it, but after 24 hours, it disappeared and some people wondered where it went. After seeing their enthusiastic response, I realized I have to start working on this episode already.

Those who were asking for the recipe said they have grown intrigued about the coconut milk. Some of them have never heard about incorporating it in this dish. But they weren’t the only ones. I also didn’t know about this version when I was growing up. I only got to try it after my husband and I went to visit his relatives in the southern part of the Philippines, in Ozamiz City, Mindanao. Hence, I’m guessing that this coconut milk version is probably a southern regional delicacy.

Upon our arrival in Ozamiz, my husband’s relatives prepared a spread for us with vegan options. One of these vegan dishes was the Ginataang Munggo Guisado. After one bite, I instantly fell in love and never wanted to go back to my old version. Certainly, the coconut milk lends a nice richness that balances with the nutty flavor of the mung beans and earthy flavors of ginger. As a result, the coconut milk transcends this mung bean soup to another level of comfort.

I have to thank our Tita Irene who cooked and introduced this dish to us. She was a professional caterer and a very sweet lady who taught me many things during our visit. For instance, she showed me how she would carve ornate garnishes for her catering orders. Also, she took me to a nearby palengke or public market and showed me where she gets her ingredients. Above all, she taught me how to make Ginataang Munggo Guisado. From all the things she has shown me, I couldn’t wait to apply what I have learned as soon I return to Manila.

Few days after that trip, my husband got an alarming phone call. Tita Irene suffered a massive heart attack and passed away. My husband and I felt devastated. Seems like we were just there with her and we couldn’t believe that she’s suddenly now gone. After making some arrangements, my husband flew back to attend the funeral but I had to sadly stay to attend a commitment I couldn’t retreat from. Until now, we miss her dearly and I thought of dedicating this recipe and episode to her.

Ingredients

· 2 cups mung beans

· Cooking oil

· 3-4 cloves of garlic, peeled, crushed, and minced

· 2 medium or 1 large onions, peeled and chopped

· 2 tomatoes, chopped (optional)

· One knob ginger, sliced

· 1 eggplant, sliced

· Few pinches of salt

· 3 cups water

· ½ cup thinly sliced bittermelon (optional)

· 2 cups fried tofu cubes

· 1 bunch malunggy/moringga leaves, woody stems removed (spinach or kale are good alternatives)

· 15 ounces coconut cream or "kakang gata"

· Fried beancurd sheets upon serving (optional)

Instructions

1. In a pot, add mung beans and fill up with water enough to cover the beans. Put to a boil and lower down to a simmer. Cook for 45 minutes or until the beans have turned soft and mushy. Add more water if needed. Alternatively, you can use a pressure cooker and cook for 30 minutes.

2. Using a separate pot, add oil and saute garlic, onions, and ginger over medium heat until the onions have turned soft and translucent.

3. Add the squash, eggplant, and few pinches of salt. Mix well.

4. Pour water and cover the pot. Simmer until the eggplants and squash have softened (if you would like a mushier squash, cook the squash first for 5-7 minutes before adding the eggplants).

5. Mix in the softened mung beans, bittermelon, tofu, moringga, and tomatoes.

6. Pour the coconut cream and mix well.

7. Simmer for 5-7 minutes and adjust seasoning to taste. Add more salt and make it extra savory if you're going to eat this dish with rice. You can also add a couple tablespoons of soy sauce.

8. Put to a boil then turn off heat.

9. Serve hot and top with fried beancurd sheets (optional) and rice on the side.

Notes

If you're using canned coconut cream instead of freshly-pressed, you can add the coconut cream during any stage of your cooking. Canned coconut creams do not form curds like freshly-pressed so no need to wait toward the end of your cooking to pour it. On the downside, canned ones are not as flavorful as fresh.

Here’s the video version of this recipe.

I hope I made Tita Irene proud. She was very generous in teaching me her ways in the kitchen and I am paying it forward so you could enjoy and hopefully share it with your loved ones too. May this recipe celebrate her life and legacy.

First published in: http://www.astigvegan.com/ginataang-munggo-guisado-recipe/

Chef Richgail Enriquez

RG Enriquez at astigvegan.com discovers ways to show that Filipino food can be vegan, healthy, and delicious without losing its soul. Born and raised in the Philippines, RG veganizes the Filipino food of her childhood. She has appeared on the television show, "Adobo Nation" and given demonstrations and talks at "Savor Filipino", "Taste of South Lake”, “Barrio Fiesta”, Pitzer College, and Cal-State East Bay.

More articles from Chef Richgail Enriquez

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The Happy Home Cook: Vegan Ginataang Munggo Guisado

Ingredients

Instructions

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