Ginisang Munggo with Chicharon.

Rainy days reminds of days back home where Mama loves to cook anything Soupy.

and anything that is made with vegetables. 

She made me love vegetable.

There's so many Filipino Vegetable dishes I wish I could make anytime I want.

It's just so hard to find the ingredient sometimes.

So when I get a chance to buy them I make sure I make them right away and don't pass the opportunity.

Mung beans or we call it munggo in the Philippines is mainly cultivated in India and Southeast Asia.

It's also cultivated in hot, dry regions in Southern Europe and Southern America.

It is used as an ingredient in Savory or sweet dishes.

I love it in sweet dishes too!

..And this one is called "Malunggay" or scientifically known as Moringa.

It's a popular backyard plant in the Philippines.

It is once known as a poor man's vegetable but is not garnering international attention as a 

"Superfood" because of its proven nutritional value and uses.

Living here in the U.S I get so excited when I see vegetables like this that is so rare to find.

The owner of the Filipino store grow this herself in her backyard so It was a perfect timing that when I went to grab some few things at her store, She have this. 

So I had to grab some. :)

Ingredients:

• 1 Cup dried munggo (Mung beans) washed and drained
• 1 Tbsp. Vegetable oil
• Salt
• 7 Cups water
• 1 Tbsp. medium onion, peeled and minced
• 3 Cloves garlic, peeled and minced
• 1 Large Tomato, chopped
• 1 Bunch of fresh Malunggay or Spinach
• 2 Cups Chicharon (Pork Skins)
• 1 Tbsp Fish Sauce
• Salt and pepper to taste.

Directions:

• In a pot over medium heat, combine mung beans, water and 2 Tsp of salt.
• Bring to a boil, skimming off froth that accumulates and any beans that float on top. Lower heat, cover and cook for about  1 hour or until beans are softened and skins have burst.
• In another pot over medium heat. heat oil. Add onions and garlic cook until tender.
• Add tomatoes and cook, mashing with the back of a spoon for about 3-5 minutes or until softened.
• Add fish sauce and continue to cook for about 1-2 minutes.
• Add cooked mung bean including liquid. Bring to a boil. Add Chicharon and continue to cook for about 3-5 minutes,
• Season with salt and pepper to taste.
• Add Malunggay or Spinach, Turn off heat and cover pot for about 2 minutes or until its cooked.

Serve with Rice.

Enjoy!

xo