Re: [CnD] question about cooking a bean

[Dani Pagador via Cookinginthedark]

On 2/8/18, Dani Pagador <pocketfulofs...@gmail.com> wrote:
> Hi, Jamie.
> This is a go-to dish in Filipino households. My Mom makes this
> frequently, and we eat it with rice and a splash of Sriracha. She
> substitutes bacon for the pork sometimes (my favorite), and leaves off
> the prawns if she doesn't have any on hand. You can sub soy sauce for
> the patis if you don't want to buy something you'll hardly use. You
> can also leave off the chicharon if you don't like them.
>
> Mongo Guisado
>
> Ingredients:
>
> 4 cups water
> 1 1/4 cups green mongo (mung) beans
> 2 tbsp oil
> 1/2 small onion, chopped
> 3-4 cloves garlic, chopped
> 1/2 cup diced pork
> 1 cup small prawns, peeled, heads discarded
> 2 tbsp patis (fish sauce)
> Salt and pepper to taste
> 100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground
> Mongo Guisado Cooking Instructions
> Soak the (mongo)mung beans in about 2 cups water for 4 hours.
> Bring the same water to the boil and simmer beans until tender and
> most of the water has been absorbed, about 20 to 30 mins. Set aside.
> Heat oil in a casserole and sauté onion and garlic until soft and
> fragrant. Add diced pork and sauté until brown.
> Stir in mung beans and 2 cups fresh water. Bring to boil and simmer
> over medium heat until pork is fully cooked (add more water if
> necessary).
> Add the prawns and cook until they turn orange in color, about 1 to 2 mins.
> Season with patis, salt and pepper.
> Add the chicharon. Heat through; pour into serving bowls, and serve with
> rice.
>
>
>
> On 2/8/18, Jamie Prater via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> Hi, has anybody ever cooked mung beans and if so, how and what did you
>> season them with and what else was in them?  I have read where you could
>> sprout them for salad but this sounds way too complicated, so any other
>> ideas would be most helpful.  Thanks and have a blessed day.
>>
>>
>>
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>
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