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Monggo with Chicharon


There are so many ways of making a delicious bowl of Monggo Soup. Often a perfect partner of fried or grilled fish and meat, ginisang monggo is a staple in Pinoy gastronomy especially on Fridays.


As the recipe varies from household to household, it's just simple cooking - a mix and match of monggo beans plus leafy vegetables and sliced veggies plus the subak or meat/seafood add-ins. 



Be it pork slices, grilled pata, shrimps, dried seafood, left-over lechon, baby shrimps called kalkag and so many more.

And how about CHICHARON? Now, let's cook...



Ingredients
  • 1 cup monggo, soaked in water before cooking
  • A pack of your favorite CHICHARON (better if with "laman")
  • Leafy vegetables  (Malunggay/moringa, Kamote tops, alugbati, lupo, etc)
  • More vegetables (Langka, kalabasa cubes, sayote, papaya or eggplant slices, shredded ubad (banana trunk pith))
  • Water
  • Salt, to taste ( broth cubes or patis - optional)

How to Cook MONGGO SOUP WITH CHICHARON
  1. Boil monggo beans until the beans soft.
  2. Add the hard vegetables (langka, papaya,etc) then boil until soft.
  3. Mix-in the chicharon and adjust the flavor.
  4. Add the softer vegetables like egg plant then the leafy vegetables.
  5. Make final flavor adjustments before serving the dish with rice.


This dish needs no measurement at all as you can just make use of what's available and make adjustments along the way. 



As with the chicharon, I used some left over Zubuchon chicharon. I placed one pack during the actual cooking to which I should have used only half. The other half would have been great as topping or garnish as it still has its crunch in every bite. Nonetheless, I can try this one next time. Enjoy!


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