Ms. Marge, who owns Pinoy Kitchenette, with her blog post: Ginataang Labong
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My post for today is a revised comfort dish, Sauteed Munggo (mung beans), which I mixed with Squash Blossoms and Okra (lady's fingers or gumbo).
- munggo beans (preferably soaked overnight to cut down on cooking time)
- squash blossoms
- okra (lady's fingers/gumbo)
- salt, pepper, garlic, onion
- chicken stock (or you may use vegetable stock or plain water)
- Soften the mung beans in boiling water, seasoned with salt and pepper. Once done, mash the beans then set aside.
- Saute onions and garlic in oil. Add the cooked beans, then pour liquid (either plain water, or chicken/vegetable stock) till you get the consistency that you want.
- Once it starts simmering, add the okra and squash blossoms. Let simmer till the veggies are cooked (it took mine about seven minutes). Season some more, if you want.
- Once you're satisfied, remove from heat. Best served hot, together with steamed rice (or a crusty bread).
This was actually the first time that I tried those squash blossoms (am afraid my mom isn't a fan, lol) and am glad I did! Am not sure if it's regularly added with mung beans (am assuming it's not, since normally it's the bitter gourd leaves that are mixed in with the sauteed mung beans) but I just couldn't resist trying out the combo. As for the okra, my eldest son said he'd only eat it if he can't "taste" the slime...lol. Well, of course he couldn't, in this dish. My youngest and I had no problems with it, so this is going to be another staple around here. :)
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