March 26, 2011



Ginataang Monggo Ingredients:

1/4 cup monggo
5 cups (approx.) water
1 cup fresh, canned or frozen corn kernels
1 can or 1 pkg. coconut milk
1/2 to 3/4 cups white sugar
1 tsp. vanilla extract (optional)

Ginataang Monggo Procedures:

  • Toast the monggo in a wok or heavy skillet until brown.
  • Cool and roll in rolling pin to cut them in halves.
  • Add the toasted monggo with the rice so they will cook together.
  • They’re kind of tough so you will need to cook the lugaw a bit longer.
  • Add the rest of the ingredients and you have ginataang munggo or what Kapampangans call Lelut Balatung and Lelut Mais for the other.

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One response to "GINATAANG MONGGO"
Xavier Pena said:
June 26, 2011

I was just wondering when you will have some dishes of seafoods like mussels, halaan, tulya. these kind of shells. Also how about some recipes on shrimps

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