Original Filipino Recipe

<img src="sinugaok.gif" alt="Sinugaok or ginataang munggo Recipe " />

Munggo or balatong are tagalog terms for mung bean.
Munggo beans are rich in vitamins A, B, C, E, and K. which play a very important role in having a healthy vision, it also helps in bone development and strengthens the body's immune system. Munggo is also good as anti-oxidant.

Ginataang munggo or Sinugaok as we call it in tagalog is a Filipino dish made of sticky rice or glutinous rice and fried munggo or mung bean. A very delicious food which I grew up eating and I'll never forget those times. It also reminds me of my mother when she's still with us. When I was young, my mother used serve it very often for snacks or as dessert when we have dinner at home with friends and relatives. Those were the days that fulfill my childhood memories. Less worries, people were not always in a hurry, unlike these days when the whole family rarely gather because of the preoccupations in life. So sad, my kids won't experience purity of life anymore, life without computers and high-tech electronics that's giving them significant change in attitude and behavior.

Back to our recipe, This recipe has a variant which is ginataang mais wherein munggo will be replaced by mais or corn kernel.Unlike munggo, mais shouldn't be fried, the whole kernel corn in can is ready to add in the recipe when malagkit ir tender. Both variants are delicious and has their own unique and yummy tastes. Both munggo and mais are nutritious see the nutritional details here: munggo and mais.

Ingredients in making Ginataang Munggo:

1/2 kg malagkit (glutinous rice)
1/4 kg white sugar
100 g. of munggo
1 liter coconut milk
1 liter water

Procedure:

On a pan, fry munggo until it becomes black.
On a casserole, Boil the malagkit in 1 liter of water.
While boiling the malagkit, on a bilao (winnowing basket), smash the munggo. You don't need to fine it but just make a piece of munggo devided in to two parts.
Winnow (itahip) the smashed munggo on a winnowing basket to remove the munggo's skin but It's is not necessary to peel the munggo.
Add the smashed munggo in the casserole then boilfor 20 minutes.
Add the coconut milk and sugar then cover.
Boil for another 20 minutes then remove from heat.