Pro Tips
**Chef's Tips & Troubleshooting:**
- Don't overcrowd the pan — cook in batches if needed so ingredients sear instead of steam.
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Ginisang Monggo with Kalabasa
Stir-fried monggo with squash sautéed with garlic, onions, and tomatoes in a classic Filipino preparation — a Filipino home-cooked favorite.
Instructions
- Rinse the dried mung beans thoroughly. Soak in water for at least 4 hours or overnight until they soften.
- Drain the beans and place them in a pot with enough water to cover by 2 inches. Get it to a boil, then simmer for 20 minutes.
- Add garlic, onion and Cook it until they soften and get fragrant.
- Mix together the sautéed aromatics with the simmering beans. Season it with shrimp paste to taste.
- Add the cubed kalabasa (squash) and simmer for 15 minutes until the beans are creamy and the squash is tender.
- Cut the sitaw into 2-inch pieces and add to the pot. Simmer for 5 more minutes.
- Flake the tinapa (smoked fish) and stir it into the soup. Adjust seasoning and Serve it while it's hot with rice.
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Pro Tips & Troubleshooting
- Don't overcrowd the pan — cook in batches if needed so ingredients sear instead of steam.
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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