MAINS · VEGAN
Ginisang Munggo
makes 6 servings~195 kcal/serving
| 100 g | mung beans (green) | 347 kcal |
| 10 g | alugbati leaves | 2 kcal |
| 1 | small red onion | 50 kcal |
| 3 cloves | garlic | 14 kcal |
| 6 tbsp | olive oil | 714 kcal |
| 6 tbsp | white miso | 35 kcal |
| 10 g | ginger | 8 kcal |
| total | ~1170 kcal |
- Boil the mung beans until soft. This takes about 40 mins. Drain water.
- Lightly stir-fry the garlic, onion in the olive oil on low-medium heat. Lower the heat to the lowest possible, and add the white miso.
- Add back the cooked mung beans into the aromatics. Add additional water and olive oil as desired (I prefer a creamier consistency, almost like hummus). Once it has reached the desired consistency, add in the alugbati and allow it to simmer on very low heat for another 5 minutes. Salt to taste.
- Serve with rice.
Note: Ingredient weights to be verified
Extra: Bake it like gratin! Layer this over rice on an oven-friendly dish and drizzle a bit of olive oil. It gets brown and crusty without cheese or breadcrumbs.