Ginisang Munggo

This is a soup I love to serve to omnis. It took me weeks to get the taste to how I like it.

Ingredients:

1 cup munggo

10 cloves of garlic (5 crushed, 5 minced)

5-6 cups water

vegan bouillion cube

4 native tomatoes

1 kilo gluten, sliced into 5mm thick strips

1 bunch malunggay

1 onion, minced

2 1/2 tablespoons olive oil

calamansi – optional

Directions:

In a covered medium pot, boil water, 5 pieces of crushed garlic, and munggo for 1 hour or until the skin comes off the munggo. Add the vegan bouillon cube.

In another pot, saute minced onion (till it sweats)  then add the minced garlic (till it browns lightly), and then, the tomatoes, in olive oil.

When the tomatoes become tender, add the gluten. Stir fry until the gluten absorbs the flavors of the previous ingredients. Add more olive oil if needed. Set aside until the munggo is ready.

Add the munggo soup to the stir-fry mixture. Allow the soup to boil again.

Add the malunggay leaves.

Serve immediately. Squeeze a bit of calamansi juice, if desired.

Is it the real thing?

Nope, but between this and Bodhi’s take on this dish, Veggie Boutique’s version is a lot closer to authentic Pinoy pork barbecue in texture and in taste.  It’s cheaper too. Php50 for 4 sticks.

Veggie Boutique

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Nonie Fernando

(632) 8961215
(63) 9176311421

(Don’t get me wrong, I love Bodhi! I just like Veggie Boutique’s version of Pinoy style barbecue better)