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A Big O’l Bowl of Beans

December 3, 2011

You guys seriously rock.

The amount of responses i got on my previous post was overwhelming and its plain to see that we are a nation that is absolutely obsessed with our food. I read all of your comments and definitely tried to reply to all of them, you’ve taught me a lot over the pass few days, since each time i didn’t know a dish i researched its origins and how its made. What i found most fantastic was that people were proud to talk and divulge information on obscure dishes from their provinces that they would have a hard time to find elsewhere. This is exactly what i wanted; to solidify my belief that there is so much more to Filipino food than what the world knows or that even lots of pinoys know! Not only that i find it so great that not one recipe is the same; every family has its own recipe and their own techiniques; fine with me, as long as it tastes good and no short cuts are taken! (shortcuts include: broth cubes, msg, knorr, etc.). So I perused the whole list familiarised myself with all the entries and just started compiling a list so that i can try to announce what the definite top 5 most popular and loved dishes are. But before im able to complete that long tedious process (im going to cheat), im going to just pick my favourites from your favourites!

Enter Beans.

Beans are the warm fuzzy mink fur coats of vegetables. There is something about their oval shape and mushy interiors that make them so endearing to humans. One observation i’ve made is that as kids we love beans, we are constantly eating them, but then as we grow up, we lose sight of them. Call it the loss of innocence, the discovery of newer more exciting ingredients (chickpeas wooaahhh) or put it down to simple boredom. To be brutally honest, beans, just like many other childhood affections are usually burried as we get “smarter”, stronger, “better” and faster (thank you Kanye West for ruining those 4 words for me…). We seem to think that we outgrow these effects and become adults, but let me tell you, when you are completely gut wrenched, bent over and miserable the first thing you do is regress back to the fetal position on a hard, cold, tiled bathroom floor.

Enter Beans. Again.

In every region of the world you will find one bean dish that is known to all the locals and that brings back smiles long shelved and memories far replaced. France has the cassoulet, a hearty viking worthy stew with rendered pork fat and bacon bits (a personal favourite), mexico and most of south america have different versions of chilli con carne, a protein packed spiced up firecracker of a dish, South Africa has the Isophu a corn and bean soup, also known as a bowl of uummph in my language, our neighbours the Chinese use different beans in most of their desserts and what do we have in the Philippines? Well if you haven’t figured it out yet, no amount of additional litterary prowess is going to help. So without much further a due, i give you:

Munggo Guisado

Marinate some sukiyaki cut pork in some soy sauce, vinegar, chopped garlic, calamansi juice and chili flakes (just enough to cover it). Boil a cup of mung beans with 3 cups of water, let absorb. When half cooked add a kamote. When all is cooked through with a little liquid left, take off the fire. In a frying pan, fry off your pork in peanut oil, when caramelized add half a white onion, 2 quartered tomatoes, 3 crushed garlic cloves and some finely chopped ginger.

When your tomatoes are mushy and your onions see through, add some of your mung beans, enough to have a balanced mix, season and add in ampalaya tops until wilted. Plate, garnish with calamansi and season with salt, pepper and fish sauce and enjoy.

This with a glass of white wine, is better than any vice you can come up with. Unbutton that shirt. you’ll need the space.


74 Comments leave one →
  1. chloe tan permalink
    December 3, 2011 3:18 pm

    looks absolutely delish! cant wait to try this one soon.. 🙂

  2. December 3, 2011 3:34 pm

    Yummy!! Love the new intro!! Naked kids? <33

  3. December 3, 2011 3:38 pm

    I love mong beans! I will try this for sure! ❤

  4. December 3, 2011 4:16 pm

    That’s one of our family’s favorites in Filipino food!
    As for our own version, we use malunggay leaves which we pick fresh from our backyard 😀 My dad also puts sotanghon and ours has more soup 🙂 very delish and healthy. and of course, very Filipino! 🙂

    PS. Love the new intro!!! ❤

  5. AC Reyes permalink
    December 3, 2011 4:24 pm

    Munggo guisado with a twist. 😉 Nice one chef erwan! 😀 btw, clap clap for your new intro! 😉

  6. December 3, 2011 11:37 pm

    looks good! my mom always puts anchovies in her monggo.

  7. December 4, 2011 2:56 am

    Sad that I cannot load the picture, but this is such an interesting new twist to the guisadong monggo. 🙂

  8. December 4, 2011 8:20 am

    i like it,, specially u marinate the chix first …cant wait to try this 🙂

    • December 4, 2011 10:51 am

      Yup marinades always help build flavour. I didn’t use chicken though, but pork.

      • December 4, 2011 10:58 pm

        ohh sorry,,,, im not really for pork ,coz ive just started as a semi- vegetarian so im looking for pork substitute instead ,,,, any suggestion for that ???

      • December 5, 2011 4:47 am

        Hahaha what’s a semi-vegeterian?

      • December 5, 2011 7:11 am

        eating meat occasionally ,,,,

      • December 5, 2011 7:16 am

        Why would you want to do that? Meat isn’t unhealthy. 🙂

      • December 5, 2011 7:40 am

        I want to lose weight for ,,my internship next year, im actually one of the fat kid inside and out 🙂

      • December 5, 2011 7:44 am

        Meat isn’t the cause of weight gain, there are very heatlhy cuts of lean pork, lean beef, lean chicken, fish, etc. (Go for less than 8%fat) Instead of giving up meat, your first step should be to remove completely any sugars, sodas, creams, anything too starchy. Also reduce your carbs, no white rice, white bread, corn etc (stick to multigrain and brown- but in a minimal dose only). Then reduce you’re fat intake (oils, butter, heavy dairy…)

        You won’t get anywhere if you reduce meat and still eat sugars and white carbs.

        Trust me 🙂

      • December 5, 2011 7:47 am

        You want to try an experiment? Write down what you ate during the whole day, at the end of the day. Then send it to me. And I’ll tell you where you need to reduce 🙂 let’s do it for a week. Game?

    • December 5, 2011 7:52 am

      thank you,, merci, salamat for that info, very appreciate that, 🙂 and i trust you,

      • December 5, 2011 8:04 am

        game,, wait
        for breakky 1-1/2 cup of brown rice then egg, sausage, hotdogs,bacon
        for lunch i usually eat at the fast food coz no time to cook usually KFC and mcdo (thats the nearest chains in our school)
        for dinner 1-2 cups of b.rice then typical filipino food like adobo(chix or pork)
        sometimes im on with easy cooking food like french fries (when the helpers is out) and beef ,, my mom didn’t know about what you just replied to me earlier the leans etc,,
        desserts,, usually crepe and ice creams

      • December 5, 2011 8:22 am

        Perfect. Now let’s do this everyday.

        The first problem I see, is that there is a very high fat content in all the food you mentioned and you have a big lack of veggies and fruits.

        Breakfast, you don’t need egg+rice+meats to function. I start my day with either a nice bowl of unsweetened oats or just 2 scrambled eggs, follow this up with a banana.

        For lunch, prepare it in the morning, before heading to school, have some chopped cucumbers with onions and canned tuna or some brown rice with nice vegetables. If you really have to eat out, don’t go to fast foods. Try and find some soups or veggies in little canteens 🙂

        For dinner, you shouldn’t be eating rice. Eat some veggies again or just a nice big salad. If you’re not sure about lean meats, then just stick to chicken breast or fish as your main proteins. And most importantly nothing should be deep fried or drenched in oil. Grill or steam when possible.

        And each time you feel like having dessert, eat some apples instead.

        Its hard,very hard and you’ll want to give up. But once you see results, you’ll be so proud of yourself.

    • December 5, 2011 8:50 am

      thank you very much for your time ,i dont waste time now i go supermarket and follow your suggestions 🙂 thank you again 🙂 by the way good luck to you at the awards nuffnang ill be praying for u 🙂

      • December 6, 2011 11:10 am

        good eve hope u’r online ,,, 🙂
        as i promise
        i start my day with 2 loaf wheat bread and scrambled eggs

        lunch,, 1/2 cup of rice (wasn’t able to find a brown rice at any canteens near my school,,so i decided to have it half) then ampalaya guisado.

        dinner, some broccoli (steamed) and saute’ baguio beans (in vegetable oil,,, i guess that this is more healthier than the normal one?)

        dessert,, fresh ripe mangoes

        i hope this is good for me as a beginner…:)

      • December 6, 2011 11:20 am


        That’s not bad.
        Why 2 pieces of wheat bread, surely one is enough?
        Lunch you could of just eaten the ampalaya guisado.
        Dinner and dessert sound perfect 🙂

        You see unless you are extremely active in endurance sports, you don’t really need carbs (even wheat or brown). However if you run a lot, go ahead. The trick is giving your body what it needs so that it turn it into fuel. If you eat something it won’t use, it’ll just be stored as fat.

        Hope this helps.

      • December 7, 2011 11:41 am


        i’m really looking forward to run, maybe i’ll start next week(coz this week is our exam) how many hours should i run (for beginner)?

        for today(12.07.11)

        breakfast, nice bowl of oats with 1tsp coco sugar (is it ok , than a refined?) and a banana.

        lunch, just 2 oat cookies and mango-yoghurt shake. (had a limited time, so i ate while walking and rush to my next subject)

        dinner,, saute’ cabbage(no rice:)). dessert, banana

      • December 7, 2011 3:59 pm

        That’s perfect! You could even eat some more for dinner and lunch. Just make sure its good stuff. Don’t under eat either 🙂

        Running is a maintenance sport, meaning it won’t really make you lose weight drastically but it’ll help you stay healthy. Unless, you do short burst sprints like 2min sprints/2mins jog that’s 1 set, do as many as you can for an hour 🙂 on those days you do these runs, you can eat wheat bread and brown rice.

        You’re doing good!

      • December 8, 2011 11:48 am

        thank you for saying that.
        I’m happy that i reached my 3rd day of healthy diet 🙂 .

        breakfast, bowl of salad.

        lunch, a chicken sandwich (i ate carbo,, just like u said i could eat wheat bread, if i do exercise (i had 2hr. PE class)),

        dinner,, mixed saute’ veggies and a nice slice of pork tenderloin(is it same as skinless chicken breast?)

        dessert, pear

        hope this is ok, (i ate pork at dinner).

      • December 12, 2011 2:23 pm

        thats perfect. pork tenderloin actually has more fat percentage. the best cut of pork is usually the shoulder or the leg. i just dont agree with the salad at brekkie. Your breakfast should be heavy and nutritional, not just salad haha!

      • December 12, 2011 2:23 pm

        i mean hearty

  9. januaree permalink
    December 4, 2011 10:40 am

    looks yummy new twist for monggo guisado!but you sliced the calamansi in the wrong side just saying=))

    • December 4, 2011 10:54 am

      Haha for me there is no real side, since I’m only using it to extract all the juices. But yes I know most citrus should be cut in a certain way. Very crucial in oranges and lemons. But with calamansi I find that either works fine 🙂

  10. Mariella permalink
    December 4, 2011 12:37 pm

    Hello, fatkid. Was linked here via a travel blog! Good luck on the nuffnang awards! Shame, I wasn’t able to vote.

    Carrying over from your previous post, Monggo Guisado is seventh on my list, edged out narrowly by my sixth choice, Pork Binagoongan, but beating my eighth pick, Sinigang Anything (too hard to choose, why bother?) handily.

    I quite like your take on this loveliest of lovelies. The calamansi was a surprise! In my houselhold, monggo is cooked with a healthy portion of stewed tomatoes (skins off), julienned sun-dried tomatoes (the tartness of which perfectly tempers the patis), and when we can source it, served with thinly-sliced chashu pork, Japanese style (otherwise, ground meat has to suffice). Heaven in a soup bowl!

    On lazy, rainy Sundays such as today, nothing, and I mean nothing beats it. I’m sure you know.

    • December 5, 2011 7:18 am

      Siningang anything, i cannot agree more with this statement. The bitterness of tamarind is so refreshing and an unexpected flavour. Yup i actually used chashu pork here i like its consistency, just make sure not to use too much of it 🙂

      • Mariella permalink
        December 6, 2011 3:45 pm

        Chashu, fatkid? Now… I. Am. Officially. Envious. I meant chashu on monggo as a topping of sorts, ramen-style though.

        “Not to use too much of it” is always a battle that chashu wins, I am afraid. Tut tut. 😀

        As for sinigang, tamarind is just the business; cooked with lots and lots of gabi? Instant love.

        Cheerios! Keep stirring!

      • December 7, 2011 1:17 am

        Gabi is to my mouth and stomach what diamonds are to most girls

  11. December 5, 2011 4:44 am

    Wow…ginisang munggo on a whole new level!!!! Im not a fan of monggo, but this one looks YUM-OH!! 😀

  12. Dana permalink
    December 5, 2011 6:32 am

    I love mung beans! The fat kid in me many many years ago used to eat whole pot of it 😄 i love how my mum cooks it but i shall try your recipe…will try very hard not to eat the entire pot this time…hehe…thanks for featuring one of my all time fave Filo food

  13. December 5, 2011 2:55 pm

    feelin hungry now when i see your munggo guisado.. i miss it!

  14. December 6, 2011 7:58 am

    looks perfect. I’ll try this one, for sure i could have an extra rice with this..o_0 thanks sir Erwan.. can’t wait for your next menu..

    • December 6, 2011 11:21 am

      no need to call me sir! I get enough of that at work haha

      • December 7, 2011 1:15 am

        haha.. okay, FatKid..o_0 great advice on trexcy..

  15. December 7, 2011 12:49 pm

    I want to try that but I can’t find ampalaya leaves or even malunggay leaves here in Dubai. Can you suggest any kind of green leafy veggies for this recipe?

  16. December 7, 2011 4:31 pm

    looks delish man! will give it at try but i hate ampalaya leaves so much haha! I just wanna share this cuz, i’ve learned so much from you bud and in fact i’ve lost 10lbs (and counting) already in 3 months all my hard work from working out, dieting and playing rugby paid off! and its because of u, reading this kind of stuffs like your tips on cooking, healthy recipes, post workout meals! and also u’ve gave us motivation on how to loose weight, have an active lifestlye! all the best for u bro keep it up, keep on inspiring others and good luck on the naffnang awards!

  17. December 9, 2011 4:39 am

    Grouplove! Nice. 🙂

  18. grace permalink
    December 9, 2011 6:41 am

    I love monggo guisado, one of my favorite. I’ll wait to try this one. By the way i love your new intro.

  19. grace permalink
    December 9, 2011 6:44 am

    I love monggo guisado, one of my favorite. I can’t wait to try this one. By the way i love your new intro.

  20. trisha permalink
    December 11, 2011 8:11 am

    wow! looks so yummy. btw what are you using to edit your video?

  21. December 12, 2011 5:30 pm

    partner it with dried fish fried rice! woohoo! drool!

  22. December 13, 2011 12:22 am

    Ever tried making munggo with “gata” (coconut milk) ? It’s even yummier I swear!
    I think we do this a lot in the Visayas region.

  23. Veronica Briones permalink
    December 15, 2011 1:01 am

    Salivating while watching this video! I love it!!! This will be my dinner tomorrow night! More videos of yummy foods s’il vous plait! Merci.

    Me love your blog long time.

  24. December 15, 2011 12:37 pm

    Your version of munggo looks delish!!!! I love munggo…I’ll try this one day 🙂

  25. December 23, 2011 9:32 am

    la version plus elegant!!!

  26. shi permalink
    December 26, 2011 12:18 pm

    finally saw your page. love it! specially the monggo. I love monggo!. Imma try this one and let my family judge it. haha.

  27. Dutch permalink
    January 3, 2012 4:51 pm

    Hi, I’m a filipino expat from Dubai, UAE. I came across your blog when i googled “how to cook munggo, filipino style” and i have been back reading your blog for the past two hours. I can’t wait to try some of your dishes. Im gonna share your blog with my friends here. Happy new year! Cheers!!

  28. January 4, 2012 1:50 pm

    Oh, wow. I love love love monggo and your dish looks absolutely delicious. I can’t cook (or am scared silly) but this one makes me want to try it out myself. 🙂

  29. January 12, 2012 11:07 pm

    A kamote? Wow, nice twist to this recipe. My dad puts ampalaya instead of the leaves. It’s because his diabetic and he thought it’d be better to put the fruit rather than the leaves. is that true?

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