Mungo Guisado or Filipino Mung Bean Stew is a classic comfort dish, it’s one of my favorites. Mung beans in case you didn’t know are the beans that produce bean sprouts. That crunchy sprout commonly used in many types of Asian Cuisine.
In many Mungo Guisado recipes including the one my grandmothers used they would soak the dried mung beans, in Tagalog its called Mungo beans, in water for hours. My recipe doesn’t call for soaking the beans; skipping the soaking step in my opinion makes my recipe much easier as you don’t have to plan on making the dish hours ahead.
I love mungo guisado on cold rainy days. Eaten with freshly steamed white rice makes it a filling and comforting meal. I use bok choi, Chinese cabbage, in my recipe; but you can use any type of leafy greens such as spinach, bitter melon leaves, kale, or mustard greens.
Here’s my recipe, hope you love it as much as I do!
2 Cups Dried Mung Beans – available in the Asian markets
2 Tbs. Vegetable oil
1 Large onion chopped
1 Tbs minced garlic
1 Cup tomatoes diced
6+ Cups Water
2 – 3 Tbs Patis – Fish Sauce – adjust to suit your taste
1 Lb. Shrimp shelled and deveined
1 Large Bunch of Bok Choi or other leafy greens roughly chopped
Heat oil in large pot
Sauté onions until they start to turn translucent
Add Garlic until it starts to brown
Add Tomatoes and cook until they start to soften
Add dried mungo beans
Add at least 6 cups water and stir well
Bring to a boil then reduce heat and cover pot
Cook for at least an hour or until the beans are softened to your liking – you may have to add more water if the mixture is too thick – add water 1 cup at a time until you get the desired consistency
Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking or leave it at 2-3 tbs and let everyone add more later if they prefer
Cook another 8 minutes or so until shrimp is cooked, they are pink
Binagoongang Manok or Chicken Sautéed in Shrimp Paste is a specialty from the Philippine province of Pampanga. It was originally made with small cubes of pork and called Binagoongang Baboy but the simple recipe has been adapted to include chicken or even just veggies.
I think it’s a great way to use up that jar of Bagoong or shimp paste that usually ends up shoved in the back of my refrigerator. I usually only use bagoong when having Kare Kare. So many times the bagoong gets too old and dehydrated. Recently I learned how to make Binagoongang Manok and it takes care of the open jar of bagoong sitting in the back of my fridge.
When I make Binagoongang Manok I use cubes of chicken, onions, garlic, tomatoes, and string beans. And I add fresh spicy chili peppers like jalapenos. You can also add cubes of eggplant if you like.
I love this simple dish because the bagoong gives it a sweet and salty taste and the jalapenos give it that pop of spicy heat. It’s the perfect comfort food and a perfect example of good old Filipino home cooking! Served over hot steamed white rice, it’s delish!
If you’re wondering where you can buy shrimp paste it’s available at any Asian market. It’s sold in a jar, buy the one that’s already been sauteed like the Kamayan brand or something similar.
Here’s my recipe! I hope you like it!
*This post contains affiliate links
Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.
We are always looking for egg, dairy & nut free recipes for my grandson Jett. He has many allergies making finding treats he can have a problem.
Here is a recipe I found from Sweet Little Bluebird, it’s called Crazy Cake. It uses no eggs, dairy, or nuts. She mixes and bakes it in an 8″ square pan, really easy! She has adapted the recipe to make different flavor cakes.
I used the basic chocolate cake recipe, but made cupcakes instead. Obviously I had to mix it in a bowl to make cupcakes, but the steps are the same, I just had an extra item to wash. The recipe will make a dozen cupcakes. You can frost the cupcake with Oh She Glows‘ 2 ingredient fudge frosting that’s also dairy free.
When making this cake it’s important to strictly follow the directions. Ingredients must be added exactly as described for it to work. I don’t know how it works, but incredibly it does. The cupcakes turned out moist and yummy!
Here’s the recipe!
Pre-heat oven to 350 degrees
Dry Ingredients: 1 1/2 cups all-purpose flour
3 tbsp. unsweetened cocoa powder
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla extract
5 tbsp. vegetable oil
1 cup water
Directions: You must follow them exactly 1. Place the 5 dry ingredients in a bowl.
2. Mix them well.
3. Make 3 indentations in the four mixture. 2 small, 1 large.
4. Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.
5. Pour the water over all of it.
6. Mix until smooth.
7. Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean. (I use a toothpick to test for doneness)
Cool completely. Frost cooled cupcakes if you like. Click here for Oh She Glows’ 2 ingredient chocolate fudge frosting.
I make these cupcakes specially for Jett, but the family loves them too! To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.
We eat rice with almost every meal. Of course we do, we’re basically an Asian family in Hawaii and rice is an island staple. That’s why we always have cooked rice in the rice cooker! But even rice in the rice cooker gets old and dry after one day, so what do you do with left over day old rice? Why make Garlic Fried Rice of course!
Garlic Fried Rice is a popular breakfast starch in the Philippines and Hawaii. Yes, we have rice for breakfast. When we say “rice” we mean that somewhat sticky medium grain rice that’s steamed in a rice cooker; not long grain parboiled rice like “Uncle Ben’s” or any other type of long grain rice.
I grew up eating Garlic Fried Rice only we called in “Sinangag” which is the Tagalog word for fried day old rice. I know my mother and grandmother made it to avoid wasting day old rice; there is no greater waste in the eyes of Filipinos that wasting rice. But in my house Garlic Fried Rice isn’t limited to breakfast nor do we only use left over rice to make it. I sometimes make extra rice so that I can have some to turn into Garlic Fried Rice the next day for dinner.
The reason you must use day old rice is because fresh steamed rice is too sticky and if it’s really fresh somewhat damp. Garlic Fried Rice calls for dry cooked rice, hence it should be a day old. I’ve tried making it with fresh steamed rice, that did not go well.
The basic ingredients for Garlic Fried Rice is day old rice, minced fresh garlic or garlic powder, salt and pepper. But in our family we use soy sauce instead of salt.
You can add anything to the basic recipe depending on what you have in the fridge that you also want to get rid of. I usually add chopped green onions, eggs, peas, diced carrots, and minced cooked meats or shrimp.
To make Garlic Fried Rice you simply stir fry everything in a pan or wok with a bit of oil. If you’re adding minced or chopped ingredients you toss them in last and stir it into the rice just long enough for them to heat up. When I add an egg or two I usually toss it in last and scramble it in the pan while stirring it with the rice.
You can serve Garlic Fried Rice with fried eggs and breakfast meats for breakfast or as a side dish with lunch or dinner. If you have enough “stuff” to stir in Garlic Fried Rice makes a filling meal on its own. Really it’s a very versatile dish and very quick and easy to make!
Chop Suey literally means assorted pieces. It’s become a staple of Chinese overseas cuisine consisting of meat, seafood, poultry, or eggs, quickly cooked with vegetables such as cabbage, celery, beans, sprouts, in a starch-thickened sauce. In short what many of us call stir-fry.
When we have parties, fiestas or other events we always order Chop Suey from the local Chinese restaurant or we cook it at home. We will be making some for our town fiesta this coming May 15, 2016.
The combination of vegetables and meat/seafood is perfect and the taste is fantastic. Most of my family is vegetarian so we make this with just veggies. I make it for my grandmother and she loves it. But for now I will give you my version of Chop Suey with Pork. You’re definitely gonna love this!
1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. corn starch
salt and pepper, to taste
1 to 1-1/2 cup chicken broth or water
2 tbsp. oyster sauce
2 tbsp. corn starch
1/2 tsp. sugar
3 stalks celery, cut diagonally into 1 inch long
15 to 20 pcs. snow peas, trimmed
1/4 cup vegetable oil
3 cloves garlic, minced
1/2 cup chopped red bell pepper
1-1/2 cup baby carrots, halved
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained
1 onion, chopped
Cut the pork into thin strips.
Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper. Add the meat and marinate for 10 to 15 minutes then set aside.
In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar. Set aside.
Heat oil in a pan or wok over medium heat. Fry pork for about 3 to 5 minutes.
Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.
Remove immediately from heat after heated through.