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The simple and unassuming “mongo guisado” is a favorite Filipino household dish due to its richness in nutrients and inexpensive ingredients. This favorite Filipino dish is given a make-over with a lot of nutritious spinach leaves (the kids love this) and garnished with a lot of crispy, crackling “chicharon” bits.

Makes: 6 serving
Preparation time: 10 mins + 4 hours soaking
Cooking time: 30-40 mins

• 4 cups water
• 1 1/4 cups green mongo (mung) beans
• 2 tbsp oil
• 1/2 small onion, chopped
• 3-4 cloves garlic, chopped
• 1/2 cup diced pork
• 1 cup small prawns, peeled, heads discarded

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Kangkong or river spinach contains beta carotene, Vitamin A, Iron, phosphorus and thiamin. Here’s a tip on buying kangkong, make sure you choose those with large, unblemished leaves that are deep green color.

• 1 bundle of kangkong
• 1 egg (beaten)
• 1 cup cold water
• ½ teaspoon salt (asin)
• ¼ teaspoon pepper (paminta)
• 1 ½ cup cornstarch
• ½ cup all-purpose flour
• cooking oil

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Rellenong Talong can be translated as “Stuffed Eggplant Omelette” or popularly knows as Tortang Talong (Eggplant Omellete).

Estimated cooking time: 40 minutes

• ½ Kilo Ground Lean Pork
• ½ onion, chopped
• 6 cloves garlic, minced
• 2 tablespoons vegetable oil or olive oil
• 2 eggs
• 1 teaspoon salt
• ½ cup vegetable oil for frying
• 1 pc. Tomato Chopped to garnish

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Lumpiang Ubod Recipe is a specialty of Silay, Negros Occidental.

Lumpia Wrapper:

• 2 eggs
• 3 oz/75 g cornflour
• ½ pint/250 ml water
• peanut oil

Filling:

• 2 tbsp. oil
• 1 garlic clove, crushed
• 1 small onion, thinly sliced
• 4 oz/100 g parboiled lean pork, diced
• 2 oz/50 g ham, shredded
• 4 tbsp. peeled chopped prawn
• 2 oz/50 g cooked chickpeas
• 8 oz/200 g ubod (coconut palm hearts), shredded
• 6 oz/150 g French beans, shelled
• 1 carrot, shredded
• 12 oz/300 g cabbage, shredded
• 12 sprigs onions
• salt and pepper
• 12 crisp lettuce leaves
• 12 lumpia wrappers

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