• Description

Vernacular Names: kamote

Parts utilized as vegetable and availability: leaves, enlarged roots

Cultivated/Foraged: planted

Habitat: lowland, upland, homegarden, garden, farm

Availability: harvestable 2 months after planting; all year round-leaves, once a year (enlarged roots); wet season

Other uses: chips, candies, snacks; feeds for pigs

Dishes:laswa, cooked with fish, ginataan, nilaga, fish soup, afridata, pochero, salad, cooked with mungbean, afritada, laswa, cooked with fish

Ginisang Monggo

(Sauteed Mungbean)
Iloilo

Ingredients

• ½ cup amaranth (kulitis, uray) shoots or seedlings (Amaranthus spinosus, A. viridis)
• ½ cup dry mungbean seeds (monggo)
• ½ cup alugbati leaves (Basella alba)
• ½ cup Saluyot or tagabang leaves (Chorcorus olitorius)
• ½ cup patola fruits (Luffa cylindrical or L. acutangula), peeled and sliced
• ½ cup lupo leaves (Alternanthera sessilis)
• ½ cup patani seeds (Phaseolus lunatus)
• 1 pc eggplant or talong fruits (Solanum melongena), quartered and cut into 5-cm long pieces
• 1 small pc camote root, cubed (Ipomoea batatas)
• Alternative greens (1/2 cup each, or 1 cup if there is only 1 species used):
o Ulasiman leaves (Portulaca oleraceae)
o Talinum shoots (Talinum triangulare)
o Passionfruit or masaprula shoots
o Ampalaya shoots (Momordica charantia)
o Chilli leaves (Solanum annuum var frutescens)
o Apat-apat leaves (Marsilea crenata)
o Erwad leaves (Bidens pilosa)
o Sapsapon young leaves (Crassocephalum crepidioides)
o Yayod young leaves (Lactuca indica)
• 3 pcs medium tomatoes or kamatis, sliced
• 1 pc shallots or sibuyas, chopped
• 2 tbp fish paste or bagoong
• Optional: 50-100 g hipon or shrimp, cleaned

Procedure

1. Sort through the dry mungbean seeds, discarding discolored or shriveled beans and any grit or dirt. Rinse in cold, running water until water runs clear. Drain well.
2. In a large pot, combine mungbeans and water. Over medium heat bring to a boil skimming froth that floats on top.
3. Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
4. Separate young leaves of alugbati, lupo, kulitis and tagabang (or other alternative greens), then set aside.
5. Add tomatoes into the pot of mungbean and mash mungbeans and tomatoes with the back of the spoon, until softened.
6. In another pot, heat oil over medium heat. Add onions and garlic and cook until tender and aromatic.
7. Add cooked mungbean, including the mungbean water, followed by cubed camote, patani seeds, talong and patola. Bring to a boil.
8. Add shrimps, if desired
9. Add fish sauce to taste and continue to cook for about 1 to 2 minutes.