Monggo gisado w/ malunggay (sauteed mung beans with moringa leaves)


Moringa leaves (Malunggay) is said to be one of the most nutritious leaves out there. Philippines is lucky enough to have them almost everywhere and it’s sold at a very cheap price in the market. If you are fortunate enough, and your neighbor is growing one, you can just simply ask for it. Apparently, Moringa leaves is rich in calcium, Vitamin C, potassium, iron and gives other health ┬ábenefits. This Filipino dish is popular and one of the most basic ulam that you can see in a local canteen (turo turo) Also, it’s a very low budget recipe. But you have the option to make it fancier of course.


1 Small pack of mung beans (optional to consume the whole pack or not)

10 pesos worth of moringa (malunggay)

1/4 sliced pork

Left over fish or Daing/dried fish (shredded and cooked)

1 medium sized onion sliced

3-4 cloves of garlic crushed

1/4 cup of water

5 tbsp of soy sauce

5-8 tbsp of fish sauce

salt and pepper to taste


  • Soften the mung beans first by putting it in a bowl with water for around 2-3 hours. Make sure it’s not for too long, because it might be sprouted beans already.
  1. Saute Onions and Garlic with the pork
  2. Add the left over fish or the shredded dried fish/daing
  3. Season the pork with salt and pepper
  4. Add the soy sauce
  5. Drop the mung beans
  6. Add 1/4 cup of water bring to boil or until the mung beans are soft enough
  7. Add more water if needed, make sure the beans are a bit soaked in water and not too dry
  8. Add the moringga leaves (malunggay)
  9. Bring to boil or until everything is cooked and ready
  10. Season with Fish sauce according to preference.
  11. Best served with rice


PREPARATION TIME: 20-30 minutes

monggo gisado with malunggay leaves




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