Introduction
In the Philippines, Fridays are often synonymous with ginisang monggo. But this time, let’s cook it with a twist—Monggo with Kalabasa and Sotanghon! This hearty, vegetable-packed stew gets extra texture and comfort from sotanghon noodles and chicharon. And the best part? Leftovers can be turned into another dish: Tortang Monggo. Two recipes in one—simple, filling, and nutritious!
Monggo with Kalabasa and Sotanghon + Bonus Tortang Monggo
Ingredients
- For Monggo with Kalabasa and Sotanghon:
- 1 cup mung beans monggo, pre-boiled until soft
- 250 g pork belly seasoned lightly with salt
- 2 –3 cups kalabasa squash, cubed small
- 1 onion chopped
- 4 cloves garlic minced
- 2 –3 tomatoes chopped
- 1 pack sotanghon noodles cut into shorter strands
- 1 –2 pcs green chili optional
- 1 pack Maggi Magic Sarap or any all-in-one seasoning
- Fish sauce patis, to taste
- Black pepper to taste
- 1 cup crushed chicharon
- 1 –2 cups dahon ng ampalaya bitter melon leaves or malunggay
- For Tortang Monggo using leftover monggo mixture:
- 1 –2 cups leftover monggo with kalabasa
- 2 eggs
- 1 tbsp flour
- 2 tsp baking powder
- 1/4 cup sotanghon optional, chopped
- Salt and pepper to taste
- Cooking oil for frying
- For Vinegar Dipping Sauce Sawsawan:
- 1/2 cup vinegar
- 2 cloves garlic minced and smashed
- 1 onion minced
- 1 –2 tsp sugar
- 1 chili sliced (optional)
- Salt to taste
Instructions
Step 1: Prepare the Pork and Kalabasa
- In a pot, render pork belly until browned and fat is released.
- Add garlic, onion, and tomatoes. Sauté until tomatoes break down and release flavor.
- Stir in pre-boiled mung beans and cubed kalabasa.
- Pour in water and season with patis and Magic Sarap. Let simmer until kalabasa softens.
Step 2: Add Noodles and Chicharon
- Once kalabasa is tender, add sotanghon noodles. Simmer until noodles are cooked.
- Stir in crushed chicharon for added flavor and texture.
- Season with black pepper, adjust patis to taste.
- Add ampalaya leaves (or malunggay) last. Turn off heat immediately to preserve nutrients.
Step 3: Make Tortang Monggo (Bonus Recipe)
- In a bowl, combine leftover monggo with 2 eggs, flour, baking powder, salt, and pepper.
- Mix until sticky. Add chopped sotanghon if desired.
- Heat oil in a pan, spoon mixture, and flatten into patties.
- Fry until golden brown on both sides.
Step 4: Prepare the Dipping Sauce
- In a mortar and pestle or bowl, mash garlic, onion, sugar, chili, and salt.
- Add vinegar and mix well.
- Serve with tortang monggo as dipping sauce.
Cooking Notes
- Versatile Greens: You can use ampalaya leaves, malunggay, alugbati, pechay, or even cabbage—whatever’s available.
- Protein Options: Instead of pork, try tinapa, shrimp, or go full-vegetable for a healthy, budget-friendly meal.
- Batch Cooking Tip: Cook a big pot of monggo, divide into portions, and freeze. Just reheat and add fresh gulay when needed!
Serving Suggestion
Serve Monggo with Kalabasa and Sotanghon as the main dish with steamed rice. Pair it with Tortang Monggo + vinegar dipping sauce for a complete, protein-rich, and flavorful Filipino meal.
Simpol Tip
Don’t overcook the leafy greens—turn off the heat right after adding them to keep their nutrients and fresh flavor intact.
Two dishes, one pot of monggo. Try this today and see why Filipino Fridays won’t be complete without a bowl of munggo!
