Main Dish
Ginisang Monggo with Rice and Egg
About this dish
A hearty Filipino comfort classic, ginataang monggo (sautéed mung beans) becomes a glorious, purple-tinted stew of earth and smoke, singed garlic, and tender beans. Nestled over steamy rice and crowned with a soft-cooked egg, this dish tastes like a warm hug from Lola's kitchen.
Ingredients
UK and US measurements are both included for every recipe.
raw mung beans
grain1 cup (200 g)
Imperial measurement: 1 cup
garlic
spice6 cloves, minced
red onion
vegetable1 medium, chopped
tomatoes
vegetable2 medium, chopped
fish sauce (patis)
seasoning2 tablespoons
water
liquid6 cups (1.4 liters)
Imperial measurement: 6 cups
cooking oil (canola or vegetable)
fat3 tablespoons
eggs
protein4 large
cooked rice, for serving
grain4 cups
ground black pepper
spice1/4 teaspoon
salt, to taste
seasoningto taste
Method
Rinse and soak beans
5 minsRinse the mung beans under cold water until clear. Soak them in water for at least 30 minutes, or while you prep the aromatics.
Sauté aromatics
5 minsIn a large pot, heat the oil over medium heat. Add garlic and sauté until golden (about 1-2 minutes). Add onion and cook until soft, then stir in tomatoes and cook until they break down.
Simmer mung beans
30 minsDrain the soaked beans and add them to the pot. Add the water, fish sauce, and black pepper. Bring to a boil, then lower the heat, cover, and simmer until beans are tender and have broken down (about 30-40 minutes). Stir occasionally and add more water if too thick.
Cook eggs
10 minsWhile beans cook, bring a small pot of water to a gentle simmer. Carefully lower the eggs and cook for 6 minutes for soft-boiled or 8 for medium. Remove and place in ice water; peel when cool.
Finish and serve
5 minsWhen the stew is creamy, adjust seasoning with salt if needed. Serve bowls of hot rice topped with the monggo and a halved egg.
Equipment
- Large pot
- Small pot
- Frying pan for eggs
- Colander
- Rice cooker
Nutrition facts
Tips
- Don’t rush the simmer: letting monggo break down slowly builds that velvety texture that better spouses.
- If you find fish sauce intimidating, start with 1 tablespoon, you can always splash more after simmering.
- For an extra layer of comfort, sauté sliced chorizo or pork belly with the aromatics in step 2.
- Using tomatoes that are ripe and heavy for their size adds best bright acidity.
Serving suggestions
- Serve this monggo with warm steamed rice and maybe a side of fried garlic or crunchy chicharon for an extra nostalgic meal. A drizzle of vinegar would also be lovely for tang and freshness.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.