October 29

Day 3: Ginisang Munggo v2.0



Yes. It is version 2.0.  

Here's why.

My mother is the first person who taught me how to cook Ginisang Munggo.  To prepare the munggo, wash munggo with salt and water first before boiling it.  

So that's what I did.

Until I became pregnant with our 1st child.  I could no longer enjoy this all-time favorite Friday dish because of gas and bloating after eating.  It's so weird that it's only me who have this experience.  My husband didn't have the uncomfortable feeling (I just thought.. either that or he's just being nice to me that time.. haha. * kisses to you, Bossing!:-* . ).  That's when we switched to eating lentils. 

Don't get me wrong, lentils taste good also.  But I missed the creamy and soupy, melts in your mouth munggo.

I have to do something.  I need to do something.  

Detective mode on.

The Culprit

I learned from one of my Facebook groups, Manila Vegans, that dried beans, in general, should be soaked for some time for easier cook time and to release "something" that is naturally present in all beans and legumes.

Soaking also helps beans and legumes to be more digestible. Because apparently, that "something" makes beans and legumes hard to digest. And that "something" brings gas or makes the person feel bloated after eating.


So I researched.

I found out that mung beans (munggo) and lentils are some of the beans that do not need soaking before cooking. But there are cases when people still experience bloating after eating these beans (you can imagine me raising my hand here and saying, "Present!").

So there are few resources online who also recommends soaking mung beans before cooking. One of the resources I found on mung beans is:


So, soak it is.

The Reunion

And so I soaked the mung beans. I washed beans with running water, removed some dirt and damaged beans.

Then soaked it overnight or at least 6 hours before cooking.

After soaking, I boiled mung beans until it's very tender. Then sautéed it with other ingredients as usual.

And then judgment came.

At first, I got a half tablespoon of munggo. Ate it and then observed. I usually have this sour after-taste before whenever I finish eating non-soaked mung beans.

Now, nothing.

Had a spoonful of munggo on my next. Nothing.

A smile on my face.

In my mind, let's see after I finish eating...

Guess what??? NO BLOATED FEELING!!!!!


And that's how munggo and I went back into each other's arms. Love it!

Version 2.0, Feature #1

My curiousness and probably love of eating (or probably cooking) lead me to explore new recipes and try new dishes. 

I have an app in my old phone called "How to Cook Everything".  It's one of the best app I've ever had, and I got it for free in one of iTunes promo.  It's a compilation of Mark Bittman's recipe and other information about cooking, food preparation, kitchen tools, tips and tricks.  It's a heaven app for me.

One of the new bean dishes I loved from that app is the "Chili Non Carne".  And as the name suggests, it has no meat ingredient.  


We'll probably cook that dish again in the future.

That recipe calls for dried pinto beans and putting in 1 whole onion while boiling.  It adds flavor to the beans.

Hmmm.... This might also work for munggo.

And it sure is.  So, that's one added new feature 🙂

Version 2.0, Feature #2

Another new feature to my all-time favorite dish is half of the cooked munggo is blended 🙂

I saw in many how-to-cook videos of various beans that they get 1/2 or 1/3 part of the dish, blend it and bring it back to the pot.  They said it adds thickness to the soup.

You should try doing this when you cook your next munggo.  It's a different gastronomic experience. 


  • Munggo, soaked overnight
  • Red onion, 1 whole outer skin removed
  • Red and white onion, chopped
  • Garlic, minced
  • Potatoes, diced
  • Carrot, diced
  • Turmeric
  • Coconut oil
  • 1/2 Tbsp. colored veggie paste
  • 1/2 Tbsp. green veggie paste


  1. Wash munggo. Remove damaged beans.
  2. Soak beans in water and leave it overnight. Or soak it at least 6 hours.
  3. Boil munggo in a pot. When munggo is just starting to boil, add 1 whole onion.
  4. Turn heat to low. Partly cover the pot.
  5. Skim the foam, if there's any. And cook munggo until it's very tender.
  6. Set boiled munggo aside. Drain water (others keep this for future use but I prefer discarding this).
  7. Discard onion.
  8. When the beans are ready, heat coconut oil in a separate pot.
  9. Add turmeric. Cook until it colors the oil. Do not brown it.
  10. Remove turmeric from the pot.
  11. Add garlic, cook until it's golden brown.
  12. Add onions, cook until it's translucent.
  13. Add potatoes and carrots. Cook until both veggies are half-cooked.
  14. Add munggo.
  15. Add water gradually to prevent the veggies from sticking to the pot.
  16. When all veggies are tender, get half or 1/3 of it.
  17. Pour it into the blender or food processor. Pulse until it's broken down into smaller pieces. You can also pureé this if you want. Add water 1 Tbsp at a time if it becomes too thick.
  18. Bring the blended munggo back to the pot.
  19. Turn heat to low.
  20. Add salt and pepper to taste. Simmer for a few minutes
  21. Add water if it is too thick for you. But every time you add water, make sure to bring it to a boil after adding water.
  22. Turn off heat.
  23. Add all veggie pastes.
  24. Serve hot with rice 🙂
  25. Enjoy!

Ginisang munggo, red and brown rice and chili paste.  Side dish is steamed tofu


  • ​It's almost a tradition for Filipinos to cook munggo on a Friday. I asked my mother about this but she also has no idea why Filipinos do this. Then I found this article. Hmmm.... it might be the reason...

    Read on

  • You would probably notice by now that I almost always have potatoes in our dishes. It's simply because our beautiful daughter loves potatoes. And if ever, for some weird reason, she didn't like the taste of our dish for the day, at least we can give her the potatoes. ^_^

About the author 

Jennilyn Cimatu

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