Monghe

Take a culinary journey to the Rizal region with this unique and delicious Filipino dish! 👨‍🍳🇵🇭😍 #FilipinoCuisine #RizalFlavors #FoodieFinds
Monghe: a Rizal-region classic made with minced pork, eggs, cheese, powdered milk, Spam, and seasonings. Steamed, cooled, sliced, and pan-fried!

I’m excited to share with you one of my new favourite Filipino dishes, Monghe! This beloved dish from the Rizal region of the Philippines is a unique and delicious combination of minced pork, eggs, cheese, powdered milk, Spam, and seasonings. It’s a dish that’s steamed, cooled, sliced, and then pan-fried to crispy perfection.

I recently learned how to make Monghe from some friends here in New Zealand who grew up in the Rizal region. It’s amazing how Filipino cuisine can bring people together from all over the world! I’ve been searching for a consistent recipe for Monghe online, but it seems like there are many variations out there. So, I decided to share the recipe that my friends taught me.

Here’s how to make Monghe: start by mixing the minced pork, eggs, cheese, powdered milk, Spam, and seasonings in a bowl. Once everything is combined, wrap them in an aluminium foil similar to how you make embutido, transfer the mixture to a heat-resistant container and steam it until fully cooked. After steaming, let the Monghe cool down and then slice it into pieces.

Finally, lightly dip each slice on beaten eggs pan-fry the Monghe slices until they’re crispy on the outside. The result is a delicious and unique dish that’s sure to impress. Monghe is perfect as an appetizer, side dish, or even as a main course with some rice on the side.

While there may be many variations of Monghe out there, I can attest that this recipe is one you don’t want to miss. Give it a try and let me know what you think!

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Monghe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hours 10 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Monghe: a Rizal-region classic made with minced pork, eggs, cheese, powdered milk, Spam, and seasonings. Steamed, cooled, sliced, and pan-fried!

 


Ingredients

Units Scale

Monghe

To Pan Fry

  • 1/4 cup vegetable oil for frying
  • 2 eggs, beaten
  • oil

Others

  • water, for steaming

Instructions

  1. In a mixing bowl, combine all Monghe ingredients together. Mix well until all ingredients are fully incorporated.
  2. Grease a piece of aluminium foil with a little bit of oil. Spread a layer of the meat mixture on the foil, leaving about an inch of space on each side.
  3. Roll the foil tightly to form a log, tucking in the edges as you go. Twist the ends to seal the log.
  4. Place the log in a steamer and steam for 45 minutes.
  5. Once done, remove the log from the steamer and let it cool down to room temperature.
  6. Once cooled, remove the log from the foil and slice into 1/2 inch thick pieces.
  7. Dip each slice in beaten eggs to coat.
  8. Heat the oil in a non-stick frying pan over medium heat. Fry the slices until golden brown on both sides.
  9. Serve with your preferred dipping sauce and enjoy!

Notes

You can adjust the seasoning and the amount of Spam according to your preference. Also, you can use a different type of cheese or add other ingredients like chopped carrots or bell peppers to make it even more flavourful.

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8 Responses

  1. I am not familiar with monghe…but they look like a great snack or an appetizer.

  2. How interesting! I’ve never heard of this dish – or even anything similar – but the combination of flavours and textures as well as the cooking method is intriguing!






  3. Michelle says:

    Ooh, this looks like a savory meat-filled French toast! So much delicious umami flavor!






  4. This is a really interesting dish and preparation — definitely want to make it!

  5. This sounds really tasty, Raymund! I’ve definitely never heard of this dish, but I’d love to try it. Funny – Spam has a bit of a bad connotation in much of the US, but I’m guessing folks haven’t tried it like this!






    • Raymund says:

      I don’t know whats with the bad connotation, even here in NZ they seem not to like them but I dont see the point if you eat sausage or hotdogs its nothing different. In Philippines its like in Hawaii, it’s in our blood stream

  6. Hannah says:

    I finally found great vegan Spam, so I’d be very curious to try veganizing this dish! What a unique combination of flavors.

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