Now presenting… Ginisang Munggo! The humble mung bean is believed to be cultivated in the Indian subcontinent with records dating back 1500 BC. It is now widely available all around the world! Here at musang we take a classic take on the dish by cooking it up with guisado and mushroom stock to keep as a great healthy and nutritious dish, with the option of adding fried pork belly. The beans get cooked with onions, garlic, tomato, and as well as bay leaves. This get stewed ‘til the beans expand and they are juust right. We then plate it up with fresh moringa (malunggay) leaves and pickled ampalaya aka bitter melon. 💚 Philippines being a more catholic nation and to observe Good Friday, Munggo would be featured in plenty local eateries and carinderias as well as homes of families during Fridays to avoid eating meat! Growing up, my family would always have munggo on fridays, usually paired with fried or smoked fish served over steamed rice. Then if we have some left overs on the wee...