Recipe #22: MINATAMIS NA MUNGGO (Sweet Red Mung Beans)

This recipe brings back a lot of childhood memories in my hometown Malabon. The friendly sorbetero (ice cream vendor) would roam around the neighborhood enticing the kids for a daily afternoon treat of everyone’s favorite cold dessert.

Dirty ice cream maybe just a dime a dozen, but there’s nothing dirty in it. And in the town where I grew up, it was served with something extra special. Ice creams are smothered in Sweet Red Mung Beans or Minatamis na Mungo — a great topping more delectable than mallows, chocolate syrup, or sprinkles.

Minatamis na Mungo is one of my family’s favorite local delicacies. Aside from being a topping for ice cream, it’s also one of the ingredients in Halo-halo, a filling or palaman in breads and hopia, or even as a partner of suman. And guess what, it can also be eaten as it is!

If you like buying Minatamis na Mungo preserves in bottles, I’m telling you now that this one tastes a hundred times better. Adding it as a topping on ice cream may not be very common in other places in the country, but I’m sure you will also enjoy this yummy treat especially during the summer season.

The recipe below is my mother’s who loves local delicacies. Enjoy!

Ice Cream with Sweet Mung Beans (Munggo)

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Recipe #21: SINANGAG (Garlic Fried Rice)

I love rice, and I think any true-blooded Filipino (or Asian) cannot live without it. I love garlic too. Although I don’t like it in my breath, there’s something about its pungent flavor that makes it a must-have ingredient for many Filipino dishes.

Combining the two, you get Sinangag na Kanin or Garlic Fried Rice — a very simple, quick, and flavorful rice dish that can be partnered with any breakfast dish, such as tocino, tapa, longganisa, hotdog, daing, and/or fried egg.

Sinangag-Fried-Rice

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Recipe #20: GINISANG TOGUE (Bean Sprouts Stir Fry)

It’s the Lenten season, but I can barely feel the summer heat. Most of us are probably heading to the beach or making other plans on how to spend their summer vacation. Yet, there are still some people who consider observing the Holy Week in a more traditional way. My family is not Catholic, but I studied in a Catholic school from kindergarten to high school so I’m not completely ignorant on Catholic traditions.

Catholic or not, it doesn’t matter. I’m sure you’ll enjoy our recipe today. It’s called Bean Sprouts Stir Fry or in vernacular, Ginisang Togue. I like this with pork, hence the picture, but for those who will practice a no-meat diet during the season, or perhaps you’re a vegetarian, simply remove the meat from the list of ingredients. Besides, it has bean curd or tofu as a substitute. Either way, it’s equally satisfying as a main dish or a side.

Ginisang Togue / bean sprouts stir fry

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