By Rachelle and Amylene of Top 10 Carinderia Dishes*
Mongo is a mixture of mongo, and vegetables like alugbati and squash. Actually, mongo is any dish that has mongo as a base ingredient. There are so many ways of cooking mongo dishes that it’s like in every carinderia, there’s a different dish of mongo. There’s the mongo with squash, the plain mongo with chopped pork, there’s the mongo with pinakas which is a dried fish, and many others. In Marilou’s Eatery, mongo is mixed with chopped banana pith and tomatoes. In Lalaine’s Eatery, they have the mongo with sardines, langka, coconut milk and camote tops. Below is a recipe courtesy of Manong Totong, our dorm staff.
MONGO KAG BABOY
½ salmon mongo
½ clove garlic
2 onion bulbs
¼ kilo pork
3 pieces tomatoes
5 cups water
1 tsp salt
1. Boil the water.
2. Put the mongo and let it simmer until it is cooked.
3. Add salt.
4. Set aside.
5. Sauté garlic, onion, and tomatoes in a separate pan.
6. Transfer the sautéed ingredients in the pan where the mongo is.
7. Let it simmer for 2 minutes.
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.