whats for lunch/dinner? mongo

My way of cooking mongo is to boil the mongo/munggo beans first until they are soft. Then I mash the monggo beans then set it aside. Then I saute garlic, tomatoes and onions, if I use ground beef I add this to my sauteed garlic and onion then add it to the beans. This is normal/usual way to cook mongo but one of my favorites is to add tinapa or smoked fish.

Hi se7enthbird, I can say you're lucky to have a wife that is very innovative. She doesn't waste anything!!! :)) Longanisa on monggo does sound really yummy. I would like to try that one time. Most of the time, our househelp uses malunggay leaves and put chicaron bits on top for texture. She also has another variation using this weird-shaped leaves found just on our backyard. I forgot how they are called but they look like fat butterflies. It's actually yummy as well and is somewhat sour.

wow! it really sounds interesting since i'm not good in cooking. our style of cooking mongo is we add up dried fish, with alugbate leaf, with water, and etc. i loved it though... :D

Oh, that seems to be a nice suggestion. I have not really tried adding longgonisa to mongo. I must say that I really love mongo because it is very nutritious. I love it with tinapa and malunggay leaves.

Hi 7thbrid,I had beef tapa this lunch. Yes, it's friday and we Filipinos used to have mong and pritong galunggong for lunch. This is usually observed during Holy Week when we need to abstain from eating meat that's why mongo and galungong became its substitiute. This made me crave for mongo and gg. maybe i can have these pair for lunch tomorrow.

..oh men! mongo(beans)!! i love that men, it's a healthy source of protien and carbs...mmmmhh!! just thinking of it i can smell the sauted garlic and onions, LOL! well about the style, i could say as our tradition at nothern luzon we use fermented fish for that taste while other people espl., in central luzon, use fish salt, now for the meaty part, we use pork leg, beef knuckle bones or sometimes fried milk fish...but mongo (beans)is ideal for lunch time not for suffer...it's eating time!!

I love to eat mongo, be it viand or mix in pan de mongo. They are two kinds I think the sticky and the native types. I really like to eat the sticky type s it makes any dishes palatable. Those things you mention i already taste it and they are good to aside form being rich sources of vitamin. The mongo is also good as condiments or mixture of sweets juices..I soak mongo in water for an hours before boiling then, I fry meat until they become golden brown, follow by different spices like garlic, onion etc.then put the mongo in boiling water after it becomes soft it is then t serve to taste. Then, add last the ampalaya leaves and also the chicharon. I also cook mongo lumpia it taste good too

hello seven, that's not good i completely forgot to eat mongo for tonight since i have been busy with other things and just doing mylot today. maybe i can eat again tomorrow, i just wanted to know, how long before the mongo goes rotten because i think my mom cooked it yesterday and i got pre-occupied with binagongani am the one who always eat good left overs

toge, it's one of my favorite. but your mongo recipe is something i have not tasted yet. i will try it tomorrow.

I never tried your mongo recipe with longganisa. I want to try it but there's no original longanisa here in my location. Well, maybe I will try it when I go back to Philippines.

Hi there se7enthbird! WOW! Mongo reminds me of the first dish i cooked when i was 18. So yummy! I've read on all of their responses and found out that there are lots lots way of cooking mongo. Here in Iloilo,my own way is to saute garlic, onion and tomatoes first. Then, the pork. On a separate pot, ill boil the mongo til tender and take off the cover (it will actually come out once the mongo is completely tender) I'll have it saute together with the pork then. Put water on it, boil til pork become tender. :) I'll put the squash by then and boil it for few minutes. Then lastly, i'll put the alogbate.:) yumyum! cant wait to cook it tomorrow for lunch!