Cooking Ginisang Munggo with Dried Shrimps Like A Pro

f13401b8ed2a8e98ec3d9113c7b7bfd6 Cooking Ginisang Munggo with Dried Shrimps Like A Pro

Ginisang Munggo is a common and typical dish in the Philippines. It is one of the simplest and easiest dish to make aside from the very cheap cost of cooking it. Ginisang Munggo plays  a big part at the Filipino culture in terms of foods and recipes.

As time and generations pass by, the good old ginisang munggo dish is now being mix-and-matched with other foods and spices for an added twist (or some might say for a change). Today at this post, you will learn how to cook ginisang munggo with dried shrimps like a pro.


– munggo or mung beans, boiled until soft and tender

– cooking oil

– pork, cut into small sizes

– garlic, crushed

– onions, chopped

– tomatoes, chopped

– dried shrimps

– fish sauce

– ground pepper

Cooking Procedure:

1. Boil the mung beans under medium to high heat for 30-45 minutes. When the beans of soft enough to be crushed by the ladle against the pot, set aside.

Cooking Tip: Do not throw away the mung bean’s soup. Use it as your base instead of hot water when cooking ginisang munggo.

2. Saute’ a portion of the crushed garlic together with the pork.

3. When the pork turns golden, set aside. Season with fish sauce.

4. Saute’ the rest of the garlic; then the onions.

5. Add in the dried shrimps; then the tomatoes.

Cooking Tip: In buying dried shrimps, make sure you choose the big ones to add texture in your meal.

6. When the tomatoes start to cook, put in the seasoned pork.

7. Add some of the mung beans’ soup unto the dish to prevent the mixture from drying up.

8. Slowly add the mung beans with its soup unto the dish.

9. Allow the dish to simmer under low to medium heat.

10. Season with pepper and fish sauce. Enjoy!

This Ginisang Munggo with Dried Shrimps recipe is cross-posted at www.CookingLikeAPro.Net. Verbal and written permissions from the chef are acquired upon posting this recipe.

 Cooking Ginisang Munggo with Dried Shrimps Like A Pro

© 2012, Ron Leyba. All rights reserved.