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.

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

A budget-friendly dish as it does not require a lot of ingredients. You can also remove the pork and just use dried or smoked fish, like dilis/anchovies, or tinapa to stretch your budget even more. That's why a lot of Filipino moms (or dads) have this on the menu during Fridays or later part of the week. And if you don't include pork (which can also be replaced by chicken), you can also serve this during the Holy Week.

Delicious and hearty! This can be a vegetarian dish by leaving out the pork. Substitute with mushrooms or your favorite ingredient to increase the umami flavor. Send a Cooksnap if you liked it! :)

Ganemo is another name for melinjo leaf, which is one type of vegetable that is often used in cooking area famous for its sea food. These leaves are a source of vitamin A, which can be relied upon.Although each region in Sulawesi and Maluku have the recipe and processing methods are different, but in essence is made ​​from the melinjo leaves cooked with vegetable and coconut milk.This time the recipe that I make comes from the province of North Maluku, with the addition of TETELAN meat as a variation. Tetelan is part of the beef that is actually a leftover meat attached to bone, tetelan has been exfoliated from the bones and cut into pieces. Meat is a mixture of meat, muscle, fat and so on.

My hubby’s favorite dish!🥰😋

I so much like this soup beacuse its very important to our body and blood 😍😍😍😍😍😍🍛🍛🍛

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.

#goldenapron#post 15An authentic desi mango curry made with moong dal made with my own recipe turn out to be a very delicious mouth watering dishes very tasty and quick and easy to make best to be serve with rice try this recipe once..

Mango rice is a famous south indian food which is made by using raw mango, steamed rice and some simple ingredients. It is absolutely delicious. It is very easy to make yet very tasty. One can make this simple tangy flavoured rice preparation by following some simple steps.#riceisthebest

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