Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
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.
Monggo Guisado with Dilis and Malunggay (Mung Bean Stew with Dried Anchovies)
Monggo Guisado with Dilis and Malunggay — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Boil 5 cups of water in a cooking pot. Add the mung beans and continue to boil for 35 to 40 minutes until the mung beans expand a little and become soft (Note: add more water if needed). Set aside.
- Bring to a simmer the cooking oil in a separate cooking pot.
- Saute the garlic and onion. Add the tomato and continue to saute for 2 minutes.
- Put-in the dried anchovies. Stir.
- Add the boiled mung beans. Stir. And continue to saute for 2 minutes.
- Pour 1 to 2 cups of water. Let boil. Turn the heat between low and medium and continue to cook for 5 to 8 minutes.
- Add-in the malunggay leaves. Stir.
- Pour-in fish sauce and put some ground black pepper. Stir and cook for 1 to 2 minutes more.
- Transfer to a serving bowl. Serve.
Kitchen Tools We Recommend
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Pro Tips & Troubleshooting
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
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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