Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ginisang monggo with crispy bagnet. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ginisang Monggo with Crispy Bagnet is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Ginisang Monggo with Crispy Bagnet is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular 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 cook it.

The ingredients needed to make Ginisang Monggo with Crispy Bagnet:

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

Instructions 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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