Roasted Munggo with Laing

 When we were young, my grandma would prepare and feed us with ginisang munggo. We would literally get fed up with it since we would usually have it for breakfast then for lunch then dinner. And then the following day. Well, we have plenty of  it since mung beans thrive in Kalinga Province.

 Munggo or mung bean in Kalinga and Ilokano term is "balatong." It is one of the favorites among Pinoys because it is the best alternative for pork meat. Trivia has it that mung beans and pork meat taste a bit similar.

Aside from ginisang munggo with kamote tops, my grandma would also mix it with ginataang laing. 

Here's what you need:

roasted munggo

 laing/ taro leaves

1 cup coconut milk
1 sliced ginger

4 minced cloves garlic

Salt to taste

sili

Instructions:

1. Sauté garlic and ginger, then add coconut milk,the roasted munngo and salt to taste. 

2. Bring to a boil.

3. Stir occasionally, until coconut milk becomes thick and oily. 

4. Add laing. 

5. Cook until dish is done.

6. Serve with hot sili.