Deliciously Nutritious: Exploring the Flavorful World of Mongo Recipes
Mongo, also known as mung beans, is a staple ingredient in many Asian cuisines. With its mild flavor and versatility, it’s no wonder that mongo has become a favorite among chefs and home cooks alike. Whether you’re looking to add some protein-packed punch to your meals or simply want to try something new, mongo recipes are the perfect place to start.
From hearty stews and soups to stir-fries and salads, mongo can be used in a variety of dishes to add texture, flavor, and nutrition. And with its high fiber and protein content, it’s a great ingredient to incorporate into your diet.
In this article, we’ll explore 20 flavorful mongo recipes that will inspire you to get creative in the kitchen. From classic Filipino dishes like adobo and pancit to innovative twists on traditional recipes, these mongo dishes are sure to satisfy any appetite.
Mongo Guisado with Pork and Shrimp
A flavorful and aromatic dish from the Philippines, Mongo Guisado is a hearty stew made with pork, shrimp, and vegetables in a savory broth. This recipe is a twist on the classic dish, adding juicy pork and succulent shrimp for added texture.
Ingredients:
– 1 pound pork shoulder or butt, cut into bite-sized pieces
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mongo (jackfruit) seeds
– 1 cup water
– 1 tablespoon fish sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add pork and cook until browned, about 5 minutes.
2. Add shrimp and cook until pink, about 3-4 minutes.
3. Add onion, garlic, mongo seeds, water, fish sauce, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes or until the pork is tender.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Ginisang Mongo with Ampalaya and Egg
This classic Filipino recipe combines the humble mungbean with the bitter taste of ampalaya (bitter melon) and the richness of an egg. The result is a flavorful and nutritious dish that’s perfect for breakfast or as a snack.
Ingredients:
– 1 cup cooked mungbeans
– 2 medium-sized ampalayas, chopped
– 1 egg, beaten
– Salt and pepper to taste
– Cooking oil or butter
Instructions:
1. Heat oil in a pan over medium heat.
2. Add the chopped ampalaya and sauté until tender, about 3-4 minutes.
3. Add the cooked mungbeans and stir well to combine with the ampalaya.
4. Pour in the beaten egg and stir constantly until the eggs are fully cooked and scrambled.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Mongo Soup with Malunggay and Coconut Milk
A creamy and nutritious soup that combines the earthy flavor of mung beans, the nutty taste of malunggay leaves, and the richness of coconut milk.
Ingredients:
– 1 cup dried mung beans
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups malunggay leaves (Malaysian moringa)
– 1 can coconut milk
– Salt and pepper to taste
Instructions:
1. Rinse the mung beans and soak them in water for at least 4 hours or overnight.
2. Drain and rinse the mung beans, then sauté them in oil with onion and garlic until the mung beans are tender.
3. Add malunggay leaves and stir well.
4. Pour in coconut milk and season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the soup has thickened slightly.
Cooking Time: 30-40 minutes
Crispy Mongo Lumpia with Sweet Chili Sauce
This Filipino-inspired snack combines crispy spring rolls with a sweet and tangy chili sauce, perfect for game day or as a quick appetizer.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section)
– 1/2 cup cooked chicken, shredded
– 1/4 cup chopped scallions
– 1/4 cup grated carrot
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Sweet Chili Sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine chicken, scallions, carrot, soy sauce, and sesame oil.
3. Lay a spring roll wrapper on a flat surface. Place about 1 tablespoon of the filling mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Brush the tops of the lumpia with a little water and place on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until crispy and golden brown.
7. Serve warm with Sweet Chili Sauce.
Cooking Time: 15 minutes
Mongo and Tofu Stir-Fry with Garlic
A flavorful and savory stir-fry that combines the bold flavors of Mongolian beef with the creaminess of tofu and the pungency of garlic.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 1 block firm tofu, cut into small cubes
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. In a medium bowl, whisk together soy sauce, oyster sauce (if using), and sesame oil. Add beef strips and marinate for at least 15 minutes.
2. Heat 1 tablespoon of oil in a large skillet or wok over high heat.
3. Remove beef from marinade, letting excess liquid drip off. Cook beef for 3-4 minutes per side, or until cooked to desired level of doneness. Transfer to a plate and set aside.
4. In the same skillet, add remaining 1 tablespoon oil. Add tofu cubes and cook for 2-3 minutes, or until lightly browned.
5. Add garlic and stir-fry for an additional minute, or until fragrant.
6. Return beef to the skillet and stir-fry for another minute, combining with tofu and garlic.
7. Season with salt and pepper to taste. Garnish with chopped scallions.
Cooking Time: 15 minutes
Mongo Salad with Tomatoes and Onions
This refreshing salad combines the flavors of juicy tomatoes, caramelized onions, and sweet Mongo beans for a healthy and satisfying meal.
Ingredients:
– 1 cup cooked Mongo beans (canned or fresh)
– 2 large tomatoes, diced
– 1 medium onion, thinly sliced and caramelized
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked Mongo beans, diced tomatoes, and caramelized onions.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 15 minutes
Mongo with Dried Fish and Chili Leaves
This traditional African dish is a flavorful blend of protein-rich dried fish, spicy chili leaves, and creamy mongo (peanut stew). This recipe serves 4-6 people.
Ingredients:
– 250g dried fish (such as tilapia or mackerel)
– 2 cups mongo paste
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1/2 cup chili leaves (dried or fresh)
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Soak the dried fish in water for at least 30 minutes. Drain and cut into small pieces.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic; sauté until softened.
3. Add the mongo paste, cumin, salt, and pepper. Stir well to combine.
4. Add the dried fish, chili leaves, and enough water to cover the mixture. Bring to a boil, then reduce heat and simmer for 30 minutes or until the flavors have melded together.
Cooking Time: 45-50 minutes
Mongo and Coconut Milk Stew
This creamy stew combines the sweetness of mango with the richness of coconut milk, perfect for a comforting and flavorful meal.
Ingredients:
– 1 ripe mango, diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook until the onion is translucent.
2. Add diced mango, canned tomatoes, coconut milk, cumin, salt, and pepper. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 15-20 minutes or until the flavors have melded together and the stew has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Spicy Mongo with Long Beans and Shrimp Paste
This spicy stir-fry combines the flavors of long beans, shrimp paste, and chili peppers to create a mouth-numbingly delicious dish. A staple in Southeast Asian cuisine, this recipe is sure to please.
Ingredients:
– 1 cup long beans, sliced into 2-inch pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon shrimp paste
– 1 teaspoon grated ginger
– 1/4 teaspoon red chili flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the long beans and cook until they start to soften, about 2 minutes.
4. Add the shrimp paste, ginger, and chili flakes. Stir-fry for 1 minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Mongo and Ground Pork Adobo
A classic Filipino dish that combines the earthy flavor of mongo (also known as mung beans) with the richness of ground pork, all wrapped up in a savory adobo sauce.
Ingredients:
– 1 cup mongo
– 1 pound ground pork
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vinegar
– 1 teaspoon black pepper
– Salt to taste
Instructions:
1. Rinse the mongo and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. In a large pan, heat the oil over medium-high heat. Add the chopped onion and cook until softened.
3. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
4. Add the garlic, soy sauce, vinegar, black pepper, and salt. Stir well to combine.
5. Add the mongo and stir to combine with the adobo mixture.
6. Bring to a simmer and let cook for 20-25 minutes or until the mongo is tender.
Cooking Time: 30-40 minutes
Mongo Pancit with Vegetables and Chicken
This Filipino-inspired dish is a flavorful fusion of stir-fried noodles, chicken, and mixed vegetables, all cooked in a savory sauce. Enjoy the perfect blend of textures and tastes in this easy-to-make recipe.
Ingredients:
– 1 package of mongo pancit (stir-fry noodles)
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, snap peas, onions)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cook the mongo pancit according to package instructions. Drain and set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
3. Add chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
4. Add remaining 1 tablespoon of vegetable oil, garlic, and mixed vegetables to the pan. Stir-fry until vegetables are tender-crisp, about 3-4 minutes.
5. Add cooked chicken back into the pan, along with soy sauce and oyster sauce (if using). Stir-fry for an additional minute.
6. Combine cooked noodles with the vegetable and chicken mixture. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Mongo and Squash Soup with Ginger
A comforting and flavorful soup that combines the sweetness of butternut squash, the creaminess of mongo, and the warmth of ginger.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can (14 oz) of mongo
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, combine the roasted squash, mongo, ginger, and broth. Bring to a simmer over medium heat.
5. Reduce heat to low and let soup simmer for 15-20 minutes.
6. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
7. Stir in the heavy cream or half-and-half.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Garlic Fried Mongo with Crispy Pork Belly
Experience the harmonious blend of tender mung beans and crispy pork belly, elevated by the pungency of garlic.
Ingredients:
– 1 cup mung beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup vegetable oil
– 1/2 cup pork belly, cut into small pieces
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the mung beans and cook, stirring frequently, until they are tender and lightly browned (about 5 minutes).
3. Add the minced garlic and stir-fry for an additional minute.
4. In a separate pan, heat 1 tablespoon of vegetable oil over high heat. Add the pork belly pieces and cook, stirring occasionally, until crispy and golden (about 3-4 minutes).
5. Combine the cooked mung beans and pork belly in the wok or skillet with the remaining soy sauce and sesame oil. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: Approximately 15-20 minutes.
Mongo and Eggplant Curry
This flavorful curry is a perfect blend of spices, textures, and colors. With the creamy richness of coconut milk and the slight crunch of Mongo, this dish is sure to please.
Ingredients:
– 1 medium eggplant, diced
– 1 cup Mongo (or similar vegetable), diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili flakes
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they start to caramelize, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and chili flakes. Cook for 1 minute.
4. Add diced eggplant and Mongo. Stir well to combine.
5. Pour in coconut milk and stir to coat the vegetables.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the flavors have melded together and the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
9. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Mongo with Tinapa and Mustard Greens
This recipe combines the creamy richness of mongo with the tangy flavors of tinapa (smoked fish) and mustard greens for a unique and delicious Filipino-inspired dish.
Ingredients:
– 1 cup mongo
– 1/2 cup tinapa, flaked
– 1 bunch mustard greens, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a pan over medium heat. Add the garlic and sauté until fragrant.
2. Add the mongo and cook until it starts to break apart, about 3 minutes.
3. Add the tinapa and stir well to combine.
4. Add the mustard greens and stir until wilted.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Mongo and Sweet Potato Stew
A hearty and comforting stew that combines the sweetness of sweet potatoes with the savory flavor of mussels.
Ingredients:
– 1 pound mussels, scrubbed and debearded
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the sweet potatoes, thyme, paprika, salt, and pepper. Cook for an additional 2-3 minutes.
4. Add the mussels and chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until the mussels are tender.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Mongo with Chicharon and Green Mango
A sweet and savory fusion of flavors, this recipe brings together the crunch of chicharrón, the juiciness of ripe mango, and the freshness of green mango.
Ingredients:
– 2 ripe mangos, diced
– 1 cup chicharrón (fried pork rinds)
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a medium bowl, combine the diced mango and juice of lime.
2. Add the chopped cilantro and stir well.
3. In a separate bowl, crumble the chicharrón into small pieces.
4. Add the crumbled chicharrón to the mango mixture and toss gently to combine.
5. Season with salt to taste.
Cooking Time: 10 minutes
Mongo and Leek Soup with Turmeric
This vibrant soup combines the earthy sweetness of mongo beans with the pungency of leeks, all tied together by the warmth of turmeric. A perfect blend for a cozy evening meal.
Ingredients:
– 1 cup dried mongo beans, soaked overnight and drained
– 2 medium leeks, white and light green parts only, chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the chopped leeks and cook until they are tender and lightly browned, about 10 minutes.
3. Add the soaked mongo beans, turmeric, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the beans are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Mongo and Crab Meat in Coconut Broth
Savor the rich flavors of coconut broth combined with succulent mongo and crab meat in this quick and easy recipe.
Ingredients:
– 1 lb mongo (or substitute with chicken or shrimp)
– 1/2 cup coconut milk
– 1/4 cup coconut water
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the mongo, curry powder, salt, and pepper. Cook until the mongo is browned.
4. Pour in the coconut milk and water. Stir to combine.
5. Bring the mixture to a simmer and let cook for 10-12 minutes or until the mongo is cooked through.
6. Stir in the crab meat and cook for an additional 2-3 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-18 minutes
Mongo and Spinach with Fried Garlic Topping
This hearty dish combines the earthy flavors of spinach and mongo with a crispy fried garlic topping, perfect for a satisfying meal.
Ingredients:
– 1 bunch fresh spinach, chopped
– 250g mongo, cooked and diced
– 2 cloves garlic, minced
– 1/4 cup vegetable oil
– Salt to taste
Instructions:
1. Preheat the oven to 200°C (400°F).
2. In a pan, heat 2 tablespoons of vegetable oil over medium heat.
3. Add the minced garlic and fry until golden brown (about 5 minutes). Drain on paper towels.
4. In a separate pan, sauté the chopped spinach with a pinch of salt until wilted.
5. Combine the cooked mongo and wilted spinach in a bowl.
6. Top with the fried garlic flakes and serve hot.
Cooking Time: 15-20 minutes
Summary
Get ready to explore the flavors of Mongo! This collection of 20 mouthwatering recipes showcases the versatility of this humble vegetable. From classic dishes like Mongo Guisado with Pork and Shrimp to innovative creations like Garlic Fried Mongo with Crispy Pork Belly, there’s something for every palate. Discover new ways to enjoy mongo in soups, stir-fries, salads, and even as a main course. With a range of flavors from sweet and sour to spicy and savory, these recipes will have you cooking up a storm in no time!
Leave a Reply