Best 2 Philippine Mung Beans In Coconut Milk Recipes
Philippine Mung Beans in Coconut Milk, also known as "Ginataang Munggo" in Tagalog, is a classic and comforting Filipino dish that is enjoyed by many. This simple yet flavorful dish combines the nutty flavor of green or yellow split Mung Beans with the rich and creamy taste of coconut milk. A delicious combination of sweet and savory, it is often served with steamed rice for a complete and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
FREJON (BEANS IN COCONUT MILK)
A simple dish of cooked beans puréed with coconut milk, frejon is an ode to the coastal city of Lagos and its rich cultural diversity. Typically served with a seafood stew, it is accompanied here by a vibrant, chunky tomato sauce laced with the heat of habanero, the richness of red palm oil and a hit of umami from dried crayfish, which is optional but highly recommended. A garnish of garri (coarsely ground and dehydrated cassava) adds some necessary texture; lime zest and bright green herbs lends freshness.
Provided by Yewande Komolafe
Categories dinner, beans, main course, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Pick through the beans for rocks, bad grains or twigs. Transfer the beans to a large bowl and add cold water to cover by at least 2 inches. Allow to soak for 4 hours or up to 12 hours. Rinse the beans and transfer them to a large, heavy-bottomed pot. Add enough water to cover the beans by 2 inches.
- Wrap the thyme, bay leaf and half the onion in a piece of cheesecloth and tie it with twine. Add to the pot and bring the mixture to a boil over high heat. Reduce to low, partly cover with a lid and simmer until the beans are completely tender, about 1 1/2 hours. Season with salt and allow beans to cool slightly in the cooking liquid. Discard the bouquet garni.
- Strain the beans, discarding liquid, and transfer the beans to a food processor. Pour in 3/4 cup coconut milk and purée until smooth. Add more coconut milk for a smoother, thinner purée, if desired. Return the bean mixture to the pot, cover and keep warm on low heat, stirring occasionally to keep the bottom from scorching.
- Thinly slice the remaining onion. Heat the olive oil in a medium skillet over medium-high. Add the sliced onion and bell pepper, and sauté, stirring occasionally, until softened and just beginning to brown around the edges, 4 to 5 minutes. Add the garlic, habanero and dried crayfish powder, if using, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, tearing the tomatoes into large chunks as you add them.
- Add 1/4 cup water, bring to a simmer then reduce heat to low. Cook, stirring frequently, until sauce is slightly reduced and flavors meld together, about 6 minutes. Stir in the red palm oil and cook an additional 2 to 3 minutes. Remove from heat, discard the habanero, and season sauce to taste with salt.
- Combine the mint, cilantro, scallions and lime zest in a small bowl. Divide the bean purée among bowls, top with a healthy spoonful of the chunky tomato sauce and garnish with the herb and lime zest mixture. Sprinkle the garri on top, if using, and serve with lime wedges.
PHILIPPINE MUNG BEANS IN COCONUT MILK
I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.
Provided by Aunt Cookie
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
- While the beans are cooking, saute the onions in the oil with salt.
- When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
- Add the coconut milk and simmer for 5 more minutes.
- Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
- Remove from heat and serve (I like it with rice).
Tips:
- Use fresh mung beans. Dried mung beans can be used, but they will take longer to cook.
- Soak the mung beans overnight. This will help them cook more evenly.
- Rinse the mung beans thoroughly before cooking. This will remove any dirt or debris.
- Use a heavy-bottomed pot to cook the mung beans. This will help prevent them from sticking to the bottom of the pot.
- Add water or broth to the pot as needed. The mung beans should be covered with liquid at all times.
- Cook the mung beans until they are tender. This will take about 30 minutes for fresh mung beans and 45 minutes for dried mung beans.
- Add the coconut milk, sugar, and salt to the pot. Stir until the coconut milk is well combined.
- Bring the mixture to a boil, then reduce heat to low. Simmer for 15 minutes, or until the mung beans are heated through.
- Serve the mung beans hot or cold. They can be enjoyed on their own or with rice.
Conclusion:
This recipe for Philippine mung beans in coconut milk is a delicious and easy-to-make dish that is perfect for a weeknight meal. The mung beans are cooked in a creamy coconut milk sauce that is flavored with sugar and salt. The dish is simple to prepare and can be enjoyed by people of all ages. Whether you are looking for a hearty breakfast, a light lunch, or a satisfying dinner, this recipe is sure to please.
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