Creamy or soupy, munggo (mung bean) is definitely Pinoy soul food. Cold rainy days and we just love it with fried fish. Summertime and it is still munggo that we crave for. There are also many ways to enjoy it as it could be paired with just about anything – from fried bangus (milkfish) or tilapia and tuyo (dried salted fish) to adobong manok at baboy. You may also add in hibi (dried shrimps), use pata (pork leg) for a flavorful broth or just plain monggo soup sprinkled with chicharon pork cracklings. And just like sinigang na baboy, the veggies I include in it depends on what’s available. Back home, talbos ng ampalaya (bitter gourd tendrils) is a runaway favorite, even dahon ng malunggay (moringa leaves). In Beijing, I can only play around with talong, sitaw and ampalaya (string beans, eggplant and bitter gourd).
Mix it with home-made chicharon. . .
Top it with fried daing bought from a tiangge (flea market) at the Worker’s Stadium that tastes exactly like it’s from Manila.
As A likes it, creamy with Chinese chorizo. Oh well I never tried that before until now and it turned out surprisingly delicious!