English Patis
Hi there! I'm linking your post to a reference to ginisang munggo in my post at http://luto-lutuan.blogspot.com/...lot-
lights.html
Thank you and keep cooking!
Tita Celia,
This is the perfect recipe for my Ginisang Munggo with shrimp, no pork fat tonight but a little veggies and seafood is healthier I would say but pork fat is much tastier! Keep you posted! : )
Yeah in manchester! Not a student though, working I'm afraid!
Thanks I'm glad some one else likes the 'comics'
@Sha: Whereabouts are you now? You're right you can always experiment. You can put in flaked kippers or smoked mackerels.
@Stel: Oh so dandelions are really edible. I was doubting because they just grow out on the side of the roads. It's like eating a talahib or a makahiya. 
@Sachiko: hello my dear. Of course you can omit bagoong. But it's still best to have something stinky like patis.
Why oh why did I choose to visit your site at this ungodly hour? Reading your posts and seeing these photos ,I'm hungry!!!
Do you think it's okay if I don't put bagoong in it?
chef celia! have had dandelion wine--homemade-- hehe still alive...haven't made munggo guisado in a long time and this pic makes me crave it so...i use watercress for the greens. one of the 3 kids loves it too + husby...drool drool drool.
Celia I showed yr page to my sis, she said, we never had shrimps on our munggo havent we? I said NO but we can always expirement. Kupya ko recipe mo.Ewan ko kailan 
@Sha: So you had your fill of munggo ha?
@Owzy-o: Are you a student in Manchester? Thanks for dropping by. Btw, your 'comics' in your collective blog is quite funny.
@Miche: Promise I will bloghop your way and see what I can do to help. Goodluck!
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Thanks Miche
ok ok just had 3 servings of my munggo we had smoked peppered mackarel to go with it. sarap lalo na nag snow dito!
Wow! fab looking food on here!
whew munggo tom, our euro husbands will just have to eat it been a long time nakakain ng munggo i keep stirring mine so it wont separate then spinach at the end.
Dandelion is edible!
hello purplegirl, yes yes - pork chops or fried fish is my fav as well with this. :-p
not me. i've never done any straining. in fact, i like the mung beans not mushy at all but cooked enough nonetheless.
munggo soup is also a staple in my kitchen. love it with fried fish or porkchops. you're making me hungry...
@Karen: My grandma and my nanay do the straining everytime. But you know me of the TV generation, I have to learn to cut steps and improvise. 
@Santos: Dandelions! Thats a good idea. Although are we really supposed to eat that? We might just drop dead after eating it ya know...
@Sonia: yep that's what I do, cover and let boil then take off the cover, immediately whip out a sandok in nanoseconds and scoop the husks at the top and sides. Repeat. Thanks for the terminologies sometimes I get lazy to google them esp. when I was woozy from sleepiness. BTW, haven't seen/read you for a while. How are things?
Hi Celia
I think you call the meat "bean" and the skin perhaps would be the chaff or husk. I boil my mung beans and the husk generally collects on the surface where you can just spoon it out with a ladle. Not as much hassle as when you have to strain it.
Sonia
ahhh, i don't know what i'm salivating over more--this or the guinness cooked beef!
instead of spinach, we add loads of chysanthemum or dandelion leaves. the slight bitterness just seems to make the munggo sweeter.
The pics seems to emit the aroma of ginisang munggo! I've been meaning to cook this the old way, but I can't find chives yet. And you said it, we strain it using the bicse (biskay ata in Tagalog?), so as not to lose too much of the flesh.
Sarap Celia! Mmmmm...
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