How To Cook Ginataang Monggo | How To Cook Mung Bean Soup | Ginataang Monggo Recipe

INGREDIENTS:

• 4 cloves garlic, minced
• 1 medium onion, sliced
• 5 spring onion leaves, sliced small
• 1/4 kg mung beans (Monggo)
• 1/8 kg fresh clams
• 1/8 kg shrimps, sauteed
• 3 cups fresh coconut milk
• 3 Tbsp cooking oil
• 7-8 cups water
• a dash of salt
• a dash of msg / seasoning mix (optional)

PROCEDURE:

1. In a pot, on a medium heat, put the mung beans, add enough water (about 4-5 cups) to soften it, then bring to a boil until done.
2. Remove from heat, crush the mung beans using a ladle. Set aside.
3. In a large cooking pan, pour cooking oil, saute the shrimps slightly and add a dash of salt.
4. Set aside.
5. On the same pan, saute garlic, then onion.
6. Add in the crushed mung beans, and add about 3 cups of water. Stir.
7. On a medium heat, simmer for 5 minutes. Stir once in a while.
8. Season with salt, msg according to preferred taste.
9. Add the clams, simmer for 3 minutes.
10. Add the shrimps, pour in the coconut milk. Stir. Simmer for 2 minutes.
11. Add the spring onion leaves.
12. Remove from heat.
13. Transfer to a serving bowl.
14. Serve, share, and enjoy!


Here's the video:

Mango Float Recipe

INGREDIENTS:

• 2 packs graham crackers
• 1 pack crushed graham (optional)
• 4 pcs. ripe mangoes,sliced
• 2 packs all-purpose cream, chilled
• condensed milk

PROCEDURE:

1. FILLING: In a mixing bowl, combine chilled cream, and condensed milk. Mix it using an electric mixer to double the size. Add the mango slices by mixing it with a ladle. Set aside.
2. Lay graham crackers in a rectangular pan.
3. Pour cream mixture on top of the crackers.
4. Repeat process up to the desired thickness.
5. Put crushed graham on the final layer of the cream.
6. Chill for atleast an hour.
7. Serve, share, and enjoy!

Buko Pandan Salad Recipe

INGREDIENTS: 

• 1 1/2 cups young coconut meat strips
• 1 cup ripe mango, sliced (optional)
• 1 pack (24g) unflavored  green gelatin, cooked according to package instructions and cut into 1/2 inch cubes
• 1/2 cup tapioca pearls, cooked (optional)
• 1 cup coconut gel (nata de coco), (optional)
• 1 can (390g) condensed milk
• 1 can (558g) evaporated milk
• 1 pack (250mL) all-purpose cream
• 1/2 teaspoon pandan extract

PROCEDURE:

1. In a large bowl, put the coconut strips first.
2. Add the gelatin slices, coconut gel, mango, tapioca pearls and the rest of the ingredients. Mix well.
3. Refrigerate for atleast 1 hour.
4. Transfer to cups or bowls.
5. Serve chilled. Share and enjoy!