Nut mango. Sweet Calabasa. Lush greenery. Chicharon on top. This Ginisan Mongo with Calabasa is a pleasant bowl that hits correctly every time.
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Updated: 7/30/25
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Mongo is one of the dishes I grew up eating almost every week. It’s affordable, stuffed and always satisfying. But throw some soft squash, some greens and top with crunchy Chicarons, now a special version. This is a dish that will make you come home when it’s rainy in the Philippines or wherever you are for now.
What is Ginisang Monggo with Kalabasa?
Ginisang Monggo with Kalabasa is a common Mung Bean stew in Philippine homes. The base starts with sauteed garlic, onions and tomatoes. The Munggo is simmered until tender and creamy, then added to lush greenery like Calabaza Schash, Malunggay and spinach, seasoned with fish sauce and magical salap. Topped with crispy pork skin, it’s a hearty, simple dish that’s as good as fried pork in itself.
Ingredients for Ginisang Monggo with Kalabasa
Mungen – Rustic legume Karabaza Squash – Sweet, tender squash salted dried shrimp (hive) – Deep horse flavor to add malunggay leaves – Nutritious leaf green spinach – Add fresh and coloured tomatoes – Acid and sweet taman – Aromatic and flavor base garlic – Fragrant aromatic aromatic aroma, and delicious richness Maggi Magic Sallap – Enhanced overall flavor fish sauce – Provides salty and ground black pepper – For gentle heat and spice water – For boiling and tendering mung bean cooking oil – For saute
How to Cook Ginisang Monggo on Kalabasa
Soak the Munggo – start by soaking the Mung bean in water overnight. This will cook faster and make it creamier. Fry the base – in a deep pan, heat the oil. Fry the garlic until golden and toss the onions and tomatoes. Cook until everything is soft and smells wonderful. Add dried shrimp and mungugo – add soaked mungugo and dried slurp. Mix well and combine the flavors together. Cook until thick – Pour fish sauce and water. Cover and simmer until the mungo is soft and the soup is thick. Add water if necessary. Cook Kalabasa – When Munggo is ready, add squash. Simmer until tender, but still unharmed. Add greenery and seasons – throw malungay and spinach. Let me cook it a little. Season with ground black pepper and Maggie Magic Sallop. Mix everything together and heat with chicharon on top.
The best way to enjoy
With the side of steamed rice and fried pork belly, that’s what I like most. Some people use it to dive and even go to tsuyo. And if you need an extra kick, drizzle the patiss a bit or squeeze the karamansi. If you’re trying to lighten it, you can eat this on its own.
Useful tips
Soak the mungogo overnight to shorten cooking times, improve the texture, and always add squash after the mango is soft, so that if the soup gets too thick it won’t turn into a mash.
What makes this dish stand out
What makes this dish pleasant and exciting is the rustic, sweet, flavorful, and crispy combo. Dried shrimp gives the soup a deep flavor, while calabasa brings a natural sweetness, and the greens keep it fresh. After that, Chicharong comes and the crunch above takes everything to the next level.
The proposed recipe
Caldereta – Rich and flavorful Filipino tender beef stew is simmered in tomato sauce that combines liver spread and peanut butter, stuffed with potatoes, carrots, peppers and olives to finish melted cheese for a creamy, deep flavor finish
Chicken Laber and Oyster Sauce Gravel – Chicken liver and gravel are simmered in a delicious blend of oyster sauce, soy sauce, garlic and onions until soft and flavorful.
Ginataang Kalabasa – A creamy Filipino stew made from soft squash (Kalabasa) and string beans gently boiled on coconut milk, with a creamy Filipino stew, garlic, ginger, onion, shrimp paste and fish sauce, giving it a tasty finish.
Kinamatisang Baboy – Gently simmered in juicy tomatoes, garlic, ginger, onion and bokchoy, a comfortable Filipino pork soup simmered softly until it’s soft and flavorful
Watch the cooking video
FAQ
Can I use other greens?
yes. Kankon or Pechey works if you don’t have malungay or spinach.
Is it okay to wash dried shrimp?
You can skip it, but it adds a lot of flavor. Balance using a fish sauce below Bagoong.
What should I do if my Munggo gets too thick after a while?
Munggo naturally thickens when you sit down, even in the heat. To loosen it, add a little hot water or soup when reheating. You can also stir in small knobs of butter or a splash of coconut milk to add richness and smoother texture.
Can I prepare this dish in advance?
yes. As the flavor continues to develop, the taste actually gets even better after a few hours. Gently reheat before covering. If it gets too thick, add water.
Is it okay to add meat to this dish?
absolutely. You can also add pork belly, tina pa flakes or remaining lecheon. Grill or stir-fry the meat separately, then mix it before mixing, or use it as a topping along with chicharon.
Try this ginissan mongol with Calabasa recipe and see how Mungo’s humble pot can turn into something truly special. It’s easy to make, has a big flavour and is perfect to share with your loved ones. Please let me know what that will happen for you. enjoy!
Did you make this? If you are taking photos, be sure to tag them on Instagram with @panlasanangpinoy or hashtag #panlasanangpinoy.
Ginisang Monggo with Kalabasa
Thick mumbine stew served with karabaza squash, malungai, spinach, dried shrimp and crunchy pork lind. Comfortable food from a nutritious Filipino who is perfectly satisfied with rice.
Instructions
Soak the mungu beans in ½ quart of water overnight.
14 oz Mungen, 1½ quart water
Heat 3 tablespoons of cooking oil in a deep cooking pot.
3 tablespoons of cooking oil
Fry until the garlic begins to brown. Add the onion and tomatoes. Continue frying until soft.
1 onion, Four cloves garlic, Two tomatoes
Add the dried shrimp and soaked mungu beans. Mix well.
¼ cup salted dried shrimp, 14 oz Mungen
Pour fish sauce and 1 quart of water. Cover and simmer until the mungen is completely soft and the soup develops thick consistency. Note: Add water if necessary.
3 tablespoons of fish sauce, 1½ quart water
Add Carabaza squash. Cover and continue cooking until the squash is soft.
1 pound of carabaza squash
Add the malungay leaves and spinach. Cook for 1 minute.
A glass of malung gay leaves, 2 cups of spinach
Season with ground black pepper and Maggie Magic Sallop. Mix well.
¼4 cups of ground black pepper, 8g Maggijal Magic Sarap
Top with crispy chicarons.
1 cup of pork
Heat the fried pork belly and steamed rice.
Nutritional information
calorie: 410kcal (twenty one%) carbohydrates: 60g (20%) protein: twenty threeg (46%) fat: 10g (15%) Saturated fat: 1g (5%) Polyunsaturated fat: 2g January Saturated Fat: 5g Trans Fat: 0.03g cholesterol: 4mg (1%) sodium: 828mg (35%) potassium: 1407mg (40%) fiber: 13g (52%) sugar: 8g (9%) Vitamin A: 9395iu (188%) Vitamin C: 116mg (141%) calcium: 332mg (33%) iron: 6mg (33%)
Did you make this?
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