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Ginisang Monggo Na May Hipon

Mung Beans with Prawns

What is Ginisang Monggo

Ginisang Monggo is usually eaten on a friday and according to “this custom stems from the Philippines’ predominantly Catholic population, which refrains from eating meat during Friday every Lenten season. Catholics typically abstain from meat as a form of sacrifice, and monggo was a favorite substitute.” They also said that “This theory dates back to the time of the Spanish occupation when Filipinos were taught by Spanish friars that it was forbidden to eat meat during Friday. Pork, especially, was avoided.”

Monggo has evolved since then and now there are many variations to this dish, including with meat. 

Monngo was an inexpensive ingredient and a nutritious one too! I love making this dish for the family especially during the cold season. It’s versatile as I can make it with chicken, pork, seafood or as a vegetarian dish. 

This recipe is made with prawns and with malungay or moringa, my mum brought some dried malungay from the Philippines. I think it’s from her neighbour’s plant haha!!I hope you will enjoy this recipe.

Swap it and Common Qs?

Protein – you can use prawns or fish. We commonly use tinapa or smoked fish. In the UK you can use smoked mackerel, you can buy this from your local supermarkets.

Tomatoes or No Tomatoes – truth be told, I run out of tomatoes when I made this, I realised when I was editing that I didn’t have it. If you want to add tomatoes, you can and if you don’t have any, it’s not a big deal. It’s really up to you! HAHA!

Fish sauce or Soy Sauce – It’s up to you which you prefer. You can use any of these to give the dish more of a rounder flavours.



220g mung beans
200g – 300g disheveled prawns
200g malungay (moringa) or spinach
1 onion
1 thumb size ginger
4 garlic cloves
200g tomatoes (optional)
1 litre water
1 teaspoon salt
1 tablespoon fish sauce or soy sauce
¼ teaspoon ground black pepper



In a large pot, add mung beans and water, making sure that the mung beans are all submerged. Bring it to a boil and simmer until most of the water has evaporated and the beans are soft. Take the beans off the pot and into a container and leave it on the side for later.


Using the same pot, heat some oil, add onions and ginger. Cook for a minute, then add prawns and garlic. Cook the prawns until it turns red and then take it off the pot into a bowl. Leave it on the side for later.


Next, add the boiled monngo back into the pot, add water until you cover the beans. Season with salt, fish sauce and black pepper. Give it a good mix and bring it to a boil on high heat. Once it’s boiling turn the heat down to medium, taste your monggo, add more fish sauce or salt to your taste. Then add the prawns and malungay (moringa) and simmer it for 10 minutes or until the prawns and malungay is cooked.


Now it’s ready to eat! It’s best eaten hot with some rice.

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