GINISANG MUNGGO oil from tinapa 3 tbsp. minced garlic 2 pcs. red onion sliced ¼ cup ginger julienne 5-6 pcs. tomatoes sliced 500g munggo (parboiled) water salt and pepper to taste fish sauce chicken broth cube 2kg pork liempo salt and pepper water ½ cup pounded garlic, skin on bay leaves The following music was used for this media project: Music: Morning Stroll by Steven OBrien Free download: https://filmmusic.io/song/10523-morning-stroll License (CC BY 4.0): https://filmmusic.io/standard-license

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It's Friday and ano nga ba ang perfect na ulam today?

Of course, it's Ginisang Munggo Day.

Kaya ngayon, lutuin natin yan pero partneran natin ng paborito natin pinapartner, Crispy Liempo.

Alam ko ang sasabihin nyo.

Sa amin po, pritong isda, well pwedeng-pwede naman ang pritong isda.

Pero dito sa amin, hinahanap-hanap namin ang liempo.

So let's start cooking.

So first, unahin muna natin gawin yung Crispy Liempo kasi yan ang medyo matrabahong gawin.

So unah, napakadali niya, right?

Medyo matagal lang yung proseso.

Pakuluan mo muna yung liempo.

Meron ako ditong tubig, ayan.

And then lagyan mo ng pounded garlic with the skin on

because the flavors, it's really there on the skin of the garlic, the aroma.

You put it a bit of salt and then you put it bay leaves.

Pakuluan mo lang yan for around 20 to 30 minutes or until the liempo is fork tender.

Pagka lumamig yan, ayan.

As you can see, you remove the liquid.

And then you just pat dry it or you just air dry the liempo.

When it's a bit dry, season it with some salt

and then after seasoning it with salt, you just deep fry it until it's golden brown.

You may also cook it on the air fryer if you want it less oily.

It's really fancy, right?

As you can see, it's golden brown and nice and crisp.

It's perfect as a partner with your mung bean.

How easy is that, right?

If you crave for grilled fried liempo, there it is.

You just deep fry it.

Now next, let's start with the mung bean.

I already tenderize the mung bean here.

This is the one that we boiled earlier.

And now, I will sauté it already.

So let me promote my product.

So I have here a smoke mackerel or it's like smoked mackerel.

It's in a bottle.

So if you don't want to buy it on the market when it's in a bottle,

you may buy this bottle.

It's available here in our shop.

And I will use the oil for sautéing our mung bean.

So I will put the oil there.

I'm going to use 2 bottles today.

This one that I just sautéed, it has...

As you can see, right?

It has pickles because I want it to have pickles.

So I'm putting pickles on it.

Then there is laurel.

There are also carrots.

So just remove the laurel, carrots and pickles.

I'm going to use 2 bottles.

It's up to you if you want to use this.

You may also use the ordinary tinapa that you can buy from the market.

No problem at all.

You know me, I'm not pushy, right?

I don't force myself.

The choice is always yours.

Because the best choice is your choice.

You are the only one who knows what is the best for yourself and for your family.

I don't really care about that.

So there.

You just remove those bay leaves.

And then, you just slice it like that.

But this one because...

I can already say the secret.

Because we are pressure cooking this.

That's why you can see that its seeds are very soft but it's still smoke.

We still smoke this.

Okay.

So there.

I just cook it a bit.

And then, let's start the stir-fry.

Of course, I have here my onions.

Just going to cut this.

I am already heating my oil.

You can always use ordinary oil.

If what you are using is the tinapa from the market, you may just use ordinary oil.

And I also have ginger.

I'm going to thinly slice the ginger.

If you are not putting ginger on your stir-fry mung bean, it's so fine.

But here in our house, we are really putting ginger on our stir-fry mung bean.

We have our own way of cooking our favorite dishes.

And there's nothing wrong, nothing right.

At the end of the day, what's important is where we are happy.

Where we are happy on our seasonings.

Okay.

Let's put the garlic first.

Put the garlic there.

I will put all of that already.

There's still something included on that, just let it be.

And then I have here tomatoes.

I'm also going to slice my tomatoes.

There it is.

Oh my! If you can smell it, the smoky aroma coming from the oil.

Okay.

Now, let's put the onions.

Actually, let's put all of the things that we are gonna saute.

So there it is.

Seal.

Saute it.

Season with soy sauce.

And I will also put my smoked fish.

My mom, her favorite thing to put here is Smoked Galunggong from the market.

Okay.

So once you smell that your saute or your sauté is aromatic.

You may put the mung bean already.

So we have soften this mung bean already.

This is just half kilo of mung bean.

You may add more, well it depends on you.

Just like me, we have here...

You may also do this.

You can have a mung bean that you boil the day before

and then you just store it in the fridge.

I will just put this together because it's a waste.

You may also have a lot of mung bean.

It just depends on you.

Like my mom, she wants more soup.

Me, we want more mung bean.

It just depends on your type, right?

Depending on your liking.

So you can adjust it from 500 grams to 1 kilo, like this.

And then you just put water.

I will just add more water.

Okay.

Now, let's just bring this to a simmer and let's do final seasoning.

It's just that easy.

Just for the truth, okay?

Oh my! You may laugh at me.

I'm really not good at cooking stir-fried mung bean.

I have no idea on how to do the right process, I just ask my mom.

So there it is, right?

That gave me the idea that I need to show the recipe video

because not everyone, not all people is know how to cook this.

So there it is, right?

Let's cook it and we're cooking it.

I will cover it first so that it would boil quickly.

Okay now.

So there, you can see that our mung bean is already tender.

So again, it just depends on you if you want more soup

or if you want more mung bean.

Me, I want this much mung bean for it's levels.

So I'm going to do final seasoning.

I'm going to put one piece of broth cube.

You may also add it so that the soup would taste good.

Season it with some salt.

And a little bit of ground black pepper.

Just for that smoky flavor.

Just a bit.

Actually, even if there's none anymore because you already put tinapa.

And then let's just taste it.

Some people, they want their mung bean to be soggy.

While for others, they want it to have a bite.

It would just depend on you.

It's delicious.

A bit of soy sauce.

Mmm...

A bit more.

So there, it's already okay.

And here is our pork.

It's already fried.

Okay, the seasoning is already perfect and here is our crispy pork.

So you can see how crispy it is.

Mmm...

Let's chop it.

There it is, right?

It's style is really to be like Chicharon.

So crisp and so tasty.

It's delicious, you can really taste the garlic.

It's salty.

And don't forget, okay?

You should soak it before you fry it.

Mmm...

Let's taste it already.

Oh wait, let me taste it.

You're gonna put this first, right?

Bitter gourd leaves.

Mmm...

And then you turn off the flame.

Okay, let's taste it already.

So there.

And then you put this crispy pork on top.

So it's like that.

So there.

I soak it already.

The bitter gourd first.

It's so delicious.

But you know, this is really for a dish.

So it's delicious if you soak it on rice.

And then of course, with the crispy pork.

Mmm...

It's so good.

With a dish like this, it's really...

Thank God, it's a Friday.

So what are you waiting for?

Even if it's not Friday, just make it already.

Just cook this already.

You sauté it with crispy pork or it can also be fish or whatever you want to partner.

I'm going to see you all soon.