AuthorBiteSizedWarm your soul with a comforting bowl of Ginisang Monggo Soup. This hearty Filipino dish offers a nourishing blend of flavors and textures, perfect for cozy evenings or festive gatherings.
Prepare a pot over high heat. Pour five cups of water and let it boil. Add in the monggo and let it cook. When done, let it cool.
Pour cooked monggo in a blender and blend until smooth.
In a saucepan with 1/8 cup water, fry pork cubes. Add oil once water has evaporated and cook pork until light brown. Set to one side of the pan.
Saute red onion, garlic, and chopped tomatoes in oil. Add patis. Mix all ingredients in the pan together until flavors are well incorporated.
Add blended monggo and mix well. Add in pork stock. Bring to a boil.
Sprinkle malunggay and dahon ng sili, then mix well.
In a bowl, mix cornstarch, flour, pepper, annato powder, fish sauce, and ½ cup water.
Add alamang and mix well.
In a pan with hot oil, scoop a spoonful of the alamang batter and flatten to desired shape. Deep fry until golden brown on both sides.
Blot excess oil and set aside until ready to serve with soup.
Ingredients
Directions
Prepare a pot over high heat. Pour five cups of water and let it boil. Add in the monggo and let it cook. When done, let it cool.
Pour cooked monggo in a blender and blend until smooth.
In a saucepan with 1/8 cup water, fry pork cubes. Add oil once water has evaporated and cook pork until light brown. Set to one side of the pan.
Saute red onion, garlic, and chopped tomatoes in oil. Add patis. Mix all ingredients in the pan together until flavors are well incorporated.
Add blended monggo and mix well. Add in pork stock. Bring to a boil.
Sprinkle malunggay and dahon ng sili, then mix well.
In a bowl, mix cornstarch, flour, pepper, annato powder, fish sauce, and ½ cup water.
Add alamang and mix well.
In a pan with hot oil, scoop a spoonful of the alamang batter and flatten to desired shape. Deep fry until golden brown on both sides.
Blot excess oil and set aside until ready to serve with soup.
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