Good day/evening fellow Hivers!! 🥰

Let's have some "Mung Beans with Chicharon” for lunch!

Our neighbor went on a vacation in her hometown and returned just the other day. She gave us some pasalubong (souvenir), chicharon (crispy pork rind cracklings) and sugar-coated peanuts. It was all delish.

But, since we are trying to have a healthy lifestyle, we did not eat the chicharon like we used to consume it (as a snack). Instead, to make it a bit healthier, I decided to cook mung bean because it is so good when you top it with some crispy chicharon.
So, here's how it turned out.

Mung Beans with Chicharon

INGREDIENTS:

• Mung Bean/Mongo
• Pork Chicharon
• Tofu
• Squash
• Lady Finger
• Onion
• Tomato
• Ginger
• Salt
• Magic Sarap Seasoning
• Coconut Milk
• Ground Black Pepper
• Canola Oil

PREPARATION and COOKING:

Soak the mung bean overnight.
Strain the water from the soaked mung bean.
Boil some water in a pot or pan. When it starts to boil pour in the soaked mung bean and cook until soft and mashed.


While cooking the mung bean, let's prepare some of the ingredients.

Shred the leaves of moringa and malabar spinach from their stem. Wash the leaves thoroughly and then set aside.
Wash and peel squash and then cut it into small cubes.
Wash and cut the crown of the lady finger.
Wash and cut the tomato into small pieces.
Peel and wash and then cut the onion into small pieces.
Peel and wash ginger, cut, and mash. Then set aside.

When the mung bean is already cooked and mashed, remove it from the stove or cooker.

Prepare another pan or cooker. Heat some canola oil. Fry the tofu until all of them are cooked. Then let it cool down. After cooling down, cut them into small pieces and set aside.

In the same pan, sauté onion, ginger, and tomato until aromatic. Then add the cooked mung bean and let it simmer for a few minutes.




Add the lady finger, continue to simmer, and add a pinch of salt and Maggi Magic Sarap to taste.

A little later add the squash, then add the coconut milk. Stir to combine, then add ground black pepper to make it more flavorful. Cover the pan and allow it to simmer until the veggies are cooked.

Then add the Malabar spinach and the moringa leaves. Continue cooking until the leaves withered.

Add the tofu.. stir slowly to combine.

Turn off the heat and it's done. Scoop some mongo to a clean and dry bowl. Top it with some crispy chicharon. And here's a very delicious mung bean for our lunch.

We also shared a bowl of mung beans with two of our neighbors; the one who gave us the chicharon and the other one who gave us Max.

It's a happy thing to share. That would be all for today and happy eating everyone. Thank you so much for stopping by and God bless! 🙏💖