Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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 Munggo (Monggo)
Sauteed mung beans with spinach. This simple and healthy dish is perfect to have during rainy or cold weather. Serve it with rice and fried fish on side.
Instructions
- In a pan, put-in the water and bring to a boil
- Put-in the Mung beans and simmer until becomes soft (about 35 to 50 minutes)
- On a separate pan, sauté the garlic,onion, and tomato
- Add the pork. Cook for 5 mins
- Put-in the beef cube and fish sauce. Simmer for 10 mins or until the meat is tender. Note: If necessary, you may add water to help make the meat tender but make sure to add more time to simmer
- Add in the shrimp. Stir and then cook for 2 minutes.
- Pour in the cooked Mung beans. Stir and then simmer for 10 minutes
- Add the spinach and pork rinds (chicharon)
- Sprinkle the ground black pepper
- Serve hot
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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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