How to Recipe Delicious Ginisang Monggo with Crispy Bagnet

Without fail cooking ultimate Ginisang Monggo with Crispy Bagnet easy, yummy, practical.

Good Evening every body, at this time you get present recipe Ginisang Monggo with Crispy Bagnet with 10 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Ginisang Monggo with Crispy Bagnet.

Ingredients all Ginisang Monggo with Crispy Bagnet

1. Prepare 1 lb : Bagnet, sliced.

2. Needed 3 cups : vegetable oil.

3. Prepare 1 1/2 cup : Monggo beans(Mung beans).

4. Prepare 2 : garlic cloves, minced.

5. Needed 1 : small onion, diced.

6. Prepare 3 : tomatoes, sliced.

7. Prepare 3 tbsp : fermented fish sauce.

8. Prepare 1 : pork broth cube.

9. Needed 2 handful : malunggay leaves.

10. Needed : water.

If all ingredients Ginisang Monggo with Crispy Bagnet it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Ginisang Monggo with Crispy Bagnet

1. In a pot, add enough water to cover the beans by 2-inches. Add the monggo beans and bring to a boil over high heat. Cover and cook until beans are tender..

2. When the beans are softening and skins have burst, transfer to a bowl. Mash the beans with the back of the spoon until softened. Set aside. (chopped the half into small pieces, sliced the other half for toppings).

3. Over a high heat, add 3 cups of oil. Gently add the bagnet. Pan-fry one side until crispy golden brown..

4. Turn over and fry the opposite side using the same amount of time. Remove and set aside..

5. In a pot over medium heat add 1 tbsp oil. Saute garlic, onion and tomato until all are soft and aromatic..

6. Add the chopped reserved crispy bagnet. Saute for 1 minute..

7. Pour on the mashed monggo beans. Add 2 cups of water, mix. Cover and bring to a boil..

8. Lower the heat, add fermented fish sauce, malunggay leaves and pork broth cube. Cover and simmer for 2 to 3 minutes..

9. Transfer to a serving bowl and top with sliced reserved crispy bagnet. Serve with steamed rice. Enjoy!.

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