This dish can be made with all of the ingredients listed or just a few vegetables. It's good either way. My sister taught me to make food with lots of color so there's different health benefits in every bite and the dish is pretty.

Monggo was not one of my favourite dishes growing up. I didn't like the way it tasted, and I didn't like the mushy, gritty texture it left in my mouth. To be fair, I hated all legumes back then, so my dislike for monggo made perfect sense. Anyway, this bias lingered for years, and it wasn't until well into my adulthood that things started to change. Slowly, surely, beans made their way back into my diet. I even accepted them in my chili (but will leave them out if given a choice 😉). And so nowadays, my mom's monggo is one of the home-cooked meals I look forward to most. This is my take on that dish. Unlike my mom's, I used cherry tomatoes and added them closer to the end of cooking, because I like seeing them in there. I also added coconut cream, to give the final stew a little extra richness. And, because I shared this dish with my cousin who has a shellfish allergy, I left out the shrimp that would otherwise go in. Feel free to add them. Whichever you choose, it'll be delicious.

One of my favorite Filipino dishes. ❤️❤️❤️

My hubby’s favorite dish!🥰😋

A Filipino favourite, Ginisang (meaning sauté in garlic and onions) Monggo, but in our home we make it soupy. :) wk8 #madethis

I needed a quick, healthy, and hearty lunch that I can cook while working. Few ingredients for a full meal!

We all should must make once in week these beans and lentils.these are great source of protein and carbs also full of magnesium.lets make today yellow mung beans

I love this soup. It's my version of the Filipino soup some may know. 100% vegan. It's healthy and delicious and definitely makes your home smell yummy!

Been living for 3 years here in Italy, so we used ingredients that are here in cooking our country's dishes..

'Ginisang Munggo' is a standard home-cooked dish of the Philippines. It's delicious even without meat.The older the fish sauce, the saltier it gets, to be careful not to add too much. Generally, the soup is topped with a bitter green like bitter melon greens, but spinach or mulūkhīya are also tasty. Recipe by Hoink