What’s good with a country with more than 81 provinces is that there are at least 81 different cuisines to try and choose from, if you think you had tried all of the Filipino dishes well you have to verify that by going on each of these provinces. A couple of years ago I thought I had completed cooking all the Filipino dishes but I haven’t, I barely scratched the surface. While Ilocano, Bicolano, Ilonggo and Pampanga cuisine is popular in Manila it’s a different affair in the Visayan and Mindanao region.
Moving focus on another Philippine region changes drastically on how things are prepared, take our post today for example, munggo in the Northern part of the country is cooked with just water or stock with pork, prawns and/or chicharon but in Central Visayas its different, monggo is cooked with coconut milk, malunggay leaves and anchovies.
It’s a nice twist to the common munggo dish I grew up with, I love the creamy touch which actually removes the need for pork as it gives a really nice flavour to the dish. Like the Northern counterpart, this is best enjoyed with any fried fish or meat and a good serving of freshly cooked rice.
- In a pot sauté onion for 2 minutes, add the garlic and tomato then sauté until tomatoes are soft.
- Add mung beans, dried anchovies, water and coconut milk. Bring to a boil and simmer in low heat for 45 mins to 1 hour until the beans are really soft and mushy. Add more water if needed.
- Pour coconut cream simmer for 5 more minutes then season with fish sauce and pepper. Serve