Hey everyone, it is Sophie, welcome to our recipe page. Today, we’re going to make a special dish, ginisang monggo with crispy bagnet. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Ginisang Monggo with Crispy Bagnet is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Ginisang Monggo with Crispy Bagnet is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook ginisang monggo with crispy bagnet using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Ginisang Monggo with Crispy Bagnet:

1. Make ready 1 lb Bagnet, sliced
2. Get 3 cups vegetable oil
3. Prepare 1 1/2 cup Monggo beans(Mung beans)
4. Make ready 2 garlic cloves, minced
5. Take 1 small onion, diced
6. Prepare 3 tomatoes, sliced
7. Prepare 3 tbsp fermented fish sauce
8. Prepare 1 pork broth cube
9. Take 2 handful malunggay leaves
10. Make ready water

Step by Step to make Ginisang Monggo with Crispy Bagnet:

1. In a pot, add enough water to cover the beans by 2-inches. Add the monggo beans and bring to a boil over high heat. Cover and cook until beans are tender.
2. When the beans are softening and skins have burst, transfer to a bowl. Mash the beans with the back of the spoon until softened. Set aside. (chopped the half into small pieces, sliced the other half for toppings)
3. Over a high heat, add 3 cups of oil. Gently add the bagnet. Pan-fry one side until crispy golden brown.
4. Turn over and fry the opposite side using the same amount of time. Remove and set aside.
5. In a pot over medium heat add 1 tbsp oil. Saute garlic, onion and tomato until all are soft and aromatic.
6. Add the chopped reserved crispy bagnet. Saute for 1 minute.
7. Pour on the mashed monggo beans. Add 2 cups of water, mix. Cover and bring to a boil.
8. Lower the heat, add fermented fish sauce, malunggay leaves and pork broth cube. Cover and simmer for 2 to 3 minutes.
9. Transfer to a serving bowl and top with sliced reserved crispy bagnet. Serve with steamed rice. Enjoy!

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