Simply Bakings

BEST Talong Paksiw

Lainey — Thu, 08 Oct 2026 06:09:38 +0000

This easy talong paksiw is a tangy and savory Filipino dish made with eggplant, vinegar, tomatoes, and mild chilies. It's perfect for anyone looking for an affordable plant-based meal. Happy cooking!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

This talong paksiw recipe is naturally vegetarian and dairy-free. It's affordable, quick to prepare, and the ingredients are easy to find. It's one of the simple and customizable Filipino recipes that you can make in a few minutes.

The eggplant becomes flavorful as it absorbs the tangy sauce. It provides fiber to support healthy digestion. It makes your lunch or dinner with steamed rice healthier!

The Story Behind Talong Paksiw

Paksiw is a well-loved cooking method in the Philippines. It uses vinegar to create a tangy and savory dish. Filipinos usually use fish when making the dish. But this version offers an easy plant-based alternative.

Where Talong Paksiw Comes From

The dish likely started in Filipino home kitchens as an affordable veggie version. No one person is known for creating it.

When is this Dish Typically Enjoyed?

It can be enjoyed all year, anytime! People have it for a simple family lunch or dinner with steamed rice. It's perfect during cool or rainy days.

Ingredients

Listed below are all the ingredients you will need:

eggplant
water
onion
garlic
tomatoes
siling haba
vinegar
soy sauce
salt
sugar
mushroom seasoning
cooking oil
bell pepper

See the recipe card for quantities.

Instructions

Prepare the Ingredients

First, cut the eggplants into medium to large pieces. Next, slice the onion, tomatoes, and bell pepper.

Then, crush the garlic.

Cook the Eggplant

After that, place the eggplant in a pan and pour in the water.

Next, add the onion, garlic, tomatoes, and siling haba. Then, season with salt.

Simmer

Now, turn the heat to medium and cover the pan.

Let it cook for 5–7 minutes, or until the eggplant starts to soften.

Add the Seasonings

Next, pour in the vinegar and soy sauce.

Then, add the sugar, mushroom seasoning, cooking oil, and sliced bell pepper.

At this point, do not stir immediately. Instead, let the mixture simmer for 1–2 minutes to cook off the raw vinegar taste.

Finish Cooking

After that, gently mix everything together. Cook for another minute, or until the eggplant is fully tender.

Lastly, turn off the heat and serve hot with warm rice.

Substitutions & Variations

Ingredient Swap
If you have no Filipino eggplant, Japanese eggplant works for the recipe, too!
Variation
Cut it into thick pieces so it does not fall apart.
Mistake to Avoid
Don't stir the dish immediately after adding the vinegar. Let it simmer uncovered for 1-2 minutes to remove the sharp vinegar taste.

Storage Tip

Store leftovers in an airtight container in the refrigerator for up to three days. It can also be frozen for up to one month.

FAQs

What does paksiw mean?

It's a Filipino cooking method that uses vinegar as one of the main ingredients. The vinegar gives the dish its signature tangy flavor.

Do I need to fry the eggplant first?

No. The eggplant cooks directly in the water and seasonings. This keeps the recipe simple and uses less oil.

Can I make Talong Paksiw less sour?

Yes. Reduce the vinegar slightly or add a little more sugar. You can also add more water to soften the sour flavor.

Best Talong Paksiw

This is tangy, savory, and comforting with tender eggplant, tomatoes, garlic, and mild chilies. It is a quick vegan Filipino dish that pairs perfectly with warm steamed rice.

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 7

Cook Time 12

Total Time 19

Servings -4 servings

Calories 329kcal

Author Lainey

Ingredients

3-4 medium eggplants cut into 2–3-inch pieces
½ cup water
1 small onion sliced
3 cloves garlic crushed
2 medium tomatoes sliced
3 siling haba
¼ cup vinegar
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon sugar
pinch of mushroom seasoning
1 tablespoon cooking oil
1 medium bell pepper sliced

Instructions

Prepare the Ingredients

First, cut the eggplants into medium to large pieces. Next, slice the onion, tomatoes, and bell pepper.
Then, crush the garlic.

Cook the Eggplant

After that, place the eggplant in a pan and pour in the water.
Next, add the onion, garlic, tomatoes, and siling haba. Then, season with salt.

Simmer

Now, turn the heat to medium and cover the pan.
Let it cook for 5–7 minutes, or until the eggplant starts to soften.

Add the Seasonings

Next, pour in the vinegar and soy sauce.
Then, add the sugar, mushroom seasoning, cooking oil, and sliced bell pepper.
At this point, do not stir immediately. Instead, let the mixture simmer for 1–2 minutes to cook off the raw vinegar taste.

Finish Cooking

After that, gently mix everything together. Cook for another minute, or until the eggplant is fully tender.
Lastly, turn off the heat and serve hot with warm rice.

Video

Nutrition

You Might Also Like:

Recipes for Every Moment

Need a quick dinner after a busy day? Talong Paksiw can turn simple vegetables into a warm meal in less than 20 minutes.

The post BEST Talong Paksiw appeared first on Simply Bakings.

BEST Spicy Balsamic Tofu with Green Peas

Lainey — Thu, 01 Oct 2026 04:45:25 +0000

Spicy lovers will enjoy this savory, tangy, and spicy balsamic tofu with green peas recipe. No long meal prep needed—just crispy cubes of tofu and vegetables in a few minutes!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

This spicy balsamic tofu with green beans recipe is both vegan and vegetarian. The veggies are easy to find, and the steps are simple to follow. Plus, it only takes a few minutes to prepare this dish.

Tofu is made from soy beans that provide plant-based protein and calcium. Green peas have vitamins and fiber. Together, they make the dish healthy, filling, and satisfying.

What I like most about this easy meal is that I can adjust the spice. I personally love spicy food. But if you like it mild, just put in a few chilies or add red pepper, snap peas, fresh ginger, sesame seeds, or other herbs for extra flavour. Cook the vegetables until crisp-tender so they stay fresh and slightly crunchy.

Ingredients

Listed below are all the ingredients you will need:

tofu
oil
garlic
onion
siling labuyo (chili)
green peas
soy sauce
balsamic vinegar
brown sugar
salt
black pepper
water

See the recipe card for quantities.

Instructions

Prepare and Fry the Tofu

Pat the tofu very dry with a clean cloth or paper towels. Then cut it into even cubes.

Heat oil in a pan over medium heat. After that, add the tofu in a single layer.

Cook until golden and crispy on all sides, then remove and set aside.

Cook the Aromatics

Next, add a little more oil if needed. Add the garlic, onion, and siling labuyo.

Then cook until fragrant and the onion starts to soften.

Add the green peas and stir for about 1 minute. Cook just until they are heated through.

Make the Balsamic Sauce

Next, add the soy sauce, balsamic vinegar, and brown sugar.

Season with salt and black pepper, then stir until the sauce is well combined.

Coat the Tofu

Return the crispy tofu to the pan and toss gently in the sauce.

Cook for a few minutes until the sauce thickens and coats each piece.

Add up to ¼ cup water if you want more sauce. Stir gently and cook until everything is hot and well coated.

Serve

Lastly, turn off the heat and serve the tofu warm.

Pair it with steamed white rice for an easy and filling meal.

Substitutions & Variations

Ingredient Swap
Use edamame, broccoli, or chopped green beans if you don't have green peas.
Variation
Swap the vinegar for a small bowl of rice vinegar and add a little extra sweetener for a different flavor. Adjust the chili based on your spice preference and add more sugar if you prefer a sweeter balance.
Mistake to Avoid
Don't add wet tofu to hot olive oil. Pat it dry before frying to avoid oil splatters.
Don't overcrowd the pan to keep the tofu crispy.

Storage Tip

Refrigerate leftovers in an airtight container for up to 3 days. You can also freeze the cooked tofu for up to 1 month.

FAQs

Can I make the dish less sweet?

Yes! You can add a little sugar at first. After tasting the sauce, add more if needed. The soy sauce, balsamic vinegar, and sugar create a simple marinade.

How do I make the tofu crispy?

Pat the tofu very dry before cooking. Use paper towels on a cutting board to remove extra moisture. Fry it in a single layer and avoid overcrowding the pan. Let each side turn golden before flipping.

Can I bake the tofu instead of frying it?

Yes, you can! Place parchment paper on a baking sheet. Lightly brush it with extra virgin olive oil. Then arrange the tofu.

What toppings can I add to balsamic tofu?

Try sesame seeds, chopped herbs, or sliced green onions for extra texture and flavour. If you are not following a vegan diet, you can also add a little cheese before serving. For a fully vegan meal, use dairy-free cheese or simply leave it out.

BEST Spicy Balsamic Tofu with Green Peas

Savory, tangy, and slightly sweet, this dish is full of bold flavor. Crispy tofu is coated in a spicy balsamic sauce with green peas for a quick and satisfying plant-based meal.

Course Main Course, Side Dish

Cuisine Fusion (Asian-Filipino)

Prep Time 5

Cook Time 10

Total Time 15

Servings -3 servings

Calories 305kcal

Author Lainey

Ingredients

1 block firm tofu drained and cubed
oil for frying
3 cloves garlic minced
1 small onion sliced
2-3 siling labuyo (chili) chopped
1 cup green peas pre-cooked
2 tablespoons soy sauce
1-1.5 tablespoons balsamic vinegar
1-2 tablespoons brown sugar
salt and black pepper to taste
¼ cup water optional, to adjust sauce

Instructions

Fry the Tofu

Pat the tofu very dry with a clean cloth or paper towels. Then cut it into even cubes.
Heat oil in a pan over medium heat. After that, add the tofu in a single layer.
Cook until golden and crispy on all sides, then remove and set aside.

Cook the Aromatics

Next, add a little more oil if needed. Add the garlic, onion, and siling labuyo.
Then cook until fragrant and the onion starts to soften.
Add the green peas and stir for about 1 minute. Cook just until they are heated through.

Make the Balsamic Sauce

Next, add the soy sauce, balsamic vinegar, and brown sugar.
Season with salt and black pepper, then stir until the sauce is well combined.

Coat the Tofu

Return the crispy tofu to the pan and toss gently in the sauce.
Cook for a few minutes until the sauce thickens and coats each piece.
Add up to ¼ cup water if you want more sauce. Stir gently and cook until everything is hot and well coated.

Serve

Lastly, turn off the heat and serve the tofu warm.
Pair it with steamed white rice for a filling meal.

Video

Nutrition

You Might Also Like:

Recipes for Every Moment

Only 15 minutes to turn simple ingredients into a flavorful dinner? Spicy balsamic tofu with green peas is the perfect dish. It gives you bold sauce and crispy tofu in one satisfying meal!

The post BEST Spicy Balsamic Tofu with Green Peas appeared first on Simply Bakings.

How to Make Chili Garlic for Siomai

Lainey — Thu, 24 Sep 2026 05:29:32 +0000

Siomai lovers will love to make this familiar chili garlic sauce at home. It's easy to make, and you will only need a few spices and seasonings!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

This chili garlic oil recipe is beginner-friendly and healthy. The ingredients are easy to find since they are pantry ingredients. With just some spices, neutral oil, and low heat, you get your chili garlic oil. No complicated steps are necessary, too. In no time, you have a spicy, flavorful condiment for your meal.

Read on to learn how to make chili garlic for siomai at home. You can use it in most of your rice, soup, noodle dishes, and stir-fries. No wonder this will become your favorite homemade sauce!

The Story Behind Chili Garlic

Both the sauce and siomai have Chinese roots. Filipinos almost always serve them as a pair. It has become a favorite street food in the Philippines.

Where Chili Garlic for Siomai Comes From

Chili and garlic condiments have long been used in Asian cuisines. Different versions may include aromatic spices like star anise. But no one person is credited with creating it.

When is this Dish Typically Enjoyed?

Filipinos enjoy siomai with chili garlic all year! Street food carts usually have siomai and chili garlic ready for serving at night. Others have it at family gatherings and parties.

This sauce can be enjoyed with other dishes, too! You can keep the jar in the fridge for any time you need some.

Ingredients

Listed below are all the ingredients you will need:

oil
garlic
red and green chilies
soy sauce
tomato paste
salt
brown sugar
water

See the recipe card for quantities.

Instructions

Cook the Garlic and Chilies

Heat the oil in a pan over medium heat. Then, add the garlic and chilies.

Cook for 3–5 minutes until fragrant.

Add the Seasonings

Next, add the soy sauce, tomato paste, salt, and brown sugar to the pan.

Then, stir well and cook for about 1 minute.

Simmer the Chili Garlic

Pour in enough water to cover the mixture, then bring it to a boil.

Lower the heat and simmer, stirring occasionally, until thick and the oil starts to separate.

Finish and Serve

Finally, taste and adjust the salt, sugar, or chilies as needed.

Let it cool, then transfer to a clean airtight container and refrigerate.

Substitutions & Variations

Ingredient Swap
If no fresh chilis are available, use dried ones. Labuyo also works.
Variation
For a slightly tangy sauce, add a splash of vinegar near the end of cooking. You can also add bay leaves for extra aroma.
Mistake to Avoid
Make sure not to cook the garlic over high heat. They turn bitter when burned quickly.
Homemade garlic mixtures containing oil and water should not be stored at room temperature.

Storage Tip

Transfer the cooled-down dish into a clean, airtight container and refrigerate it promptly. Use it within about 5 to 7 days for the best quality and safety. Make sure to always use a clean, dry spoon when serving.
For longer storage, freeze small portions for up to 2 to 3 months. The texture may soften slightly after thawing, but the flavor should still work well in cooked dishes. Thaw it in the refrigerator before using.

FAQs

Is chili garlic sauce very spicy?

It can be a bit much. But if you prefer it milder, just use a few chilis or peppers. You can also reduce the chili flakes if using them.

Why does the mixture need to simmer?

It helps the flavors come together. It also reduces the water and makes the sauce have a thicker consistency. Keep the stove on its lowest setting if the mixture starts cooking too quickly.

Can I use chili garlic for dishes aside from siomai?

Yes, of course! Use it for noodles, soups, dumplings, veggies, or stir-fries. You can also mix a small amount into your dipping sauces for extra heat.

Can I use a food processor or blender for the chilies?

Yes, a food processor makes it easy to finely chop ingredients. You can also pulse them briefly in a blender. But avoid turning them into a smooth paste.

How to Make Chili Garlic for Siomai

Spicy, savory, garlicky, and slightly sweet. It is an easy homemade condiment that pairs perfectly with siomai, dumplings, rice, noodles, soups, and more.

Course Condiment, Sauce

Cuisine Fusion (Asian-Filipino)

Prep Time 10

Cook Time 20

Total Time 30

Servings -8 servings

Calories 223kcal

Author Lainey

Ingredients

½ cup oil
1 cup garlic minced
½ cup red and green chilies minced
1 tablespoon soy sauce
1 tablespoon tomato paste
1 tablespoon salt adjust to taste
2 tablespoons brown sugar
water enough to cover the mixture

Instructions

Cook the Garlic and Chilies

Heat the oil in a pan over medium heat.
Then add the garlic and chilies, and cook for 3–5 minutes until fragrant.

Add the Seasonings

Add the soy sauce, tomato paste, salt, and brown sugar.
Stir well and cook for about 1 minute.

Simmer the Chili Garlic

Pour in enough water to cover the mixture, then bring it to a boil.
Lower the heat and simmer, stirring occasionally, until the oil starts to separate and the mixture thickens to a creamy consistency.

Finish and Serve

Taste and adjust the salt and sugar as needed.
Transfer to a bowl or glass container. Let it cool and refrigerate.

Video

Notes

Stir regularly to prevent burning.
Adjust the spice level by adding more or fewer chilies.
Pairs well with siomai, soups, or any dish needing a spicy kick.

Nutrition

You Might Also Like:

Recipes for Every Moment

Got cravings for siomai or noodles? Prepare your perfect sauce with this homemade chili garlic. With simple pantry staples, you get the savory kick you need to enjoy your meal!

The post How to Make Chili Garlic for Siomai appeared first on Simply Bakings.

BEST Ginataang Papaya

Lainey — Thu, 17 Sep 2026 08:05:40 +0000

Ginataang papaya is a healthy, creamy, and heartwarming Filipino dish. It's made of green papaya slices with coconut cream, chili, and seasonings. It can be cooked in just a few minutes and can be enjoyed any time of the year!

My vegan binakol and lentil soup recipes are also must-try Filipino veggie dishes!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

This ginataang papaya recipe is a beginner-friendly vegan dish that uses simple ingredients. It is pleasantly creamy, healthy, and packed with fiber and vitamin C. It's also good for overall wellness and digestion.

The Story Behind Ginataang Papaya

Green papaya and coconut milk are popular ingredients in the Philippines. Filipinos love creating "ginataan" or coconut milk dishes. This ginataang papaya recipe showcases both traditions in one simple, hearty dish.

Where Ginataang Papaya Comes From

It was first created in the Philippines. Filipinos combined their love for coconut milk and green papaya to make this dish. Some versions use chicken or fish sauce for extra flavor.

When is this Dish Typically Enjoyed?

This savory meal can be enjoyed any time of the year. People mostly have it during rainy days and cold evenings. You can have it next to hot rice at lunch or dinner.

Ingredients

Listed below are all the ingredients you will need:

oil
garlic
onion
tomatoes
green papaya
water
coconut cream
chilis
salt
mushroom seasoning
black pepper

See the recipe card for quantities.

Instructions

Sauté the Aromatics

Heat the oil in a pan over medium heat. Then, add the garlic, onion, and tomatoes.

Cook until fragrant and the onion becomes translucent.

Cook the Green Papaya

Add the sliced green papaya and sauté for 2 minutes.

Cover the pan and let the papaya soften slightly. Then, pour in the water and cover again.

Simmer until the papaya is tender, adding more water if needed.

Season the Dish

Add salt, mushroom seasoning, and black pepper.

Stir gently and taste the sauce. Then, adjust the seasoning as needed.

Add the Coconut Cream

Pour in the coconut cream and simmer gently for about 2 minutes while stirring carefully.

Do not let the coconut cream boil.

Finish and Serve

Add the chilis. Then, turn off the heat.

Serve warm with steamed rice and enjoy!

Substitutions & Variations

Ingredient Swap
Replace coconut cream with full-fat coconut cream.
Variation
For a mild dish, skip using chilis.
You may add malunggay leaves to this dish if desired.
Mistake to Avoid
Avoid using ripe papaya. It's too soft and sweet when cooked.

Storage Tip

Store this dish in an airtight container. Then, refrigerate for up to 3 days or put in the freezer for 1 month. Just reheat it gently before eating again.

FAQs

Is this recipe spicy?

Yes, it's mildly spicy. If you're not fond of spicy dishes, you can remove them completely. If you love spicy, feel free to add a bit more chili!

How do I know when the papaya is cooked?

It should be tender when pierced with a fork. But make sure it's not mushy. While it cooks, check it from time to time.

Can I use ripe papaya?

You shouldn't! Ripe ones are too soft and sweet for the dish. Firm green papaya is the best choice.

What can I add for more flavor?

Add chicken for a heartier dish. A little fish sauce also adds a savory flavor. For more greens, stir in malunggay leaves near the end of cooking.

BEST Ginataang Papaya

A creamy, savory, and comforting dish made with tender green papaya simmered in coconut cream, tomatoes, and aromatics. It is a quick vegan Filipino dish that pairs perfectly with steamed rice.

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 202kcal

Author Lainey

Ingredients

1 tablespoon oil
3 cloves of garlic minced
1 small onion chopped
2 tomatoes sliced
1 medium green papaya peeled, seeded, and thinly sliced
1 cup water
½ cup coconut cream
3 chilis
salt to taste
mushroom seasoning to taste, optional
black pepper to taste

Instructions

Sauté the Aromatics

Heat the oil in a pan over medium heat.
Add the garlic, onion, and tomatoes.
Cook until fragrant and the onion becomes translucent.

Cook the Green Papaya

Add the sliced green papaya and sauté for 2 minutes.
Cover the pan and let the papaya soften slightly.
Pour in the water and cover again.
Simmer until the papaya is tender, adding more water if needed.

Season the Dish

Add salt, mushroom seasoning, and black pepper.
Stir gently and taste the sauce.
Adjust the seasoning as needed.

Add the Coconut Cream

Pour in the coconut cream.
Simmer gently for about 2 minutes while stirring carefully.
Do not let the coconut cream boil too strongly.

Finish and Serve

Add the chilis. Then, turn off the heat.
Serve warm with steamed rice.

Video

Notes

Use green papaya for the best texture.
Do not overcook after adding coconut cream to prevent curdling.

Nutrition

You Might Also Like:

Recipes for Every Moment

Want to go meat-free for dinner? In 25 minutes, you can have this ginataang papaya. It will add warmth and satisfaction to your mealtime!

The post BEST Ginataang Papaya appeared first on Simply Bakings.

Classic Monggo With Kalabasa

Lainey — Thu, 10 Sep 2026 08:34:18 +0000

Making monggo with kalabasa is every beginner cook's dream come true! No complicated steps—just vegetables like squash, mung beans, and some seasonings. In less than an hour, you get a creamy broth that pairs perfectly with rice. Having this with your family is like sharing a warm hug!

Try my vegan bagoong and jackfruit humba next time.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

This bowl of warm monggo with kalabasa soup is very healthy, comforting, and easy to cook. The ingredients are easy to find at the market and affordable. Beginner cooks and families will enjoy this filling and flavorful meal.

It has mung beans that provide plant-based protein and fiber. It also has squash that contains beta-carotene, while malunggay adds helpful vitamins and minerals.

The Story Behind Monggo With Kalabasa

This comforting dish proves the Filipinos' love for turning local ingredients into a filling meal. Households love adding in any leafy greens and veggies available around them. Others make this dish in a different way, but it always warms the stomach the same way.

Where Monggo With Kalabasa Comes From

The recipe is a classic dish in the Philippines. Filipino foods like this are usually rich in creamy soups, simple ingredients, and warm flavors. This savory dish most likely developed in home kitchens where families usually use ginisang monggo and vegetables together.

When is this Dish Typically Enjoyed?

It's usually served for lunch or dinner all year. No special occasion is needed. You can enjoy it anytime at home during rainy days.

Ingredients

Listed below are all the ingredients you will need:

cooking oil
garlic
onion
mung beans
water
eggplant
green chilies
squash
salt
mushroom seasoning
black pepper
malunggay leaves

See the recipe card for quantities.

Instructions

Sauté the Aromatics

Heat the cooking oil in a pot over medium heat. Then, add the garlic and cook until fragrant.

Next, add the onion and sauté until soft and translucent.

Cook the Mung Beans

After that, add the soaked and drained mung beans. Then, stir and cook for about 2 minutes.

Next, pour in 2 cups of water and bring to a boil.

Then, lower the heat and simmer for 25 to 30 minutes, or until the mung beans are soft.

Check the pot occasionally and add more water as needed to prevent the beans from drying out.

Build the Stew Base

Add the remaining 2 cups of water once the mung beans are soft and bring the mixture back to a gentle boil.

Then, lightly mash some of the beans with the back of a spoon to thicken the stew.

Add the Vegetables

Add the squash and cook for 5 to 7 minutes, or until nearly tender. Then add the eggplant and green chilies.

Cover the pot and cook for another 2 to 3 minutes.

Season the Stew

Add the salt, mushroom seasoning, and black pepper.

Then, stir well and adjust the seasoning as needed.

Add the Malunggay and Serve

Turn off the heat. Then, add the malunggay leaves and stir gently.

Let the residual heat cook the leaves until they are wilted and bright green.

Serve the monggo with kalabasa hot with steamed rice. Enjoy!

Substitutions & Variations

Ingredient Swap
If you don't have malunggay, fresh spinach works, too.
Variation
For a creamier and richer dish, add a little coconut milk.
Mistake to Avoid
Don't overcook the squash. It should be soft but not mushy. Cook the beans first, then add the squash after that.

Storage Tip

After letting it cool, put the dish in an airtight container. Refrigerate for up to 4 days or freeze for 2 months. Reheat with a splash of water before consuming again.

FAQs

How do I make the monggo stew thicker?

Just lightly mash some of the softened mung beans with the back of a spoon. You can also simmer the stew uncovered for a few extra minutes.

Do I need to soak the mung beans?

Yes, soaking is recommended. But you don't have to do it. It helps the mung beans cook faster and more evenly. You can soak them for 4 hours or overnight.

Can I use canned mung beans?

Yes, you can. But the texture may be different. Drain and rinse them before adding them to the pot. Add them with the squash because canned mung beans are already cooked.

Classic Monggo With Kalabasa

It's a hearty Filipino mung bean stew with sweet squash, tender eggplant, and fresh malunggay leaves. It is a comforting, affordable, and plant-based meal that pairs perfectly with steamed rice.

Course Main Course, Side Dish, Soup

Cuisine Filipino

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 228kcal

Author Lainey

Ingredients

1 tablespoon cooking oil
2 cloves of garlic minced
1 medium onion sliced
1 cup mung beans soaked and drained
4 cups water divided
¼ kilogram squash cut into large cubes
1 medium eggplant cut into wedges
2 green chilies
1 tablespoon salt to taste
pinch of mushroom seasoning
freshly ground black pepper to taste
1 bunch malunggay leaves stems removed

Instructions

Sauté the Aromatics

Heat the cooking oil in a pot over medium heat.
Add the garlic and cook until fragrant.
Add the onion and sauté until soft and translucent.

Cook the Mung Beans

Add the soaked and drained mung beans.
Stir and cook for about 2 minutes.
Pour in 2 cups of water and bring to a boil.
Lower the heat and simmer for 25 to 30 minutes, or until the mung beans are soft.
Check the pot occasionally and add more water as needed to prevent the beans from drying out.

Build the Stew Base

Add the remaining 2 cups of water once the mung beans are soft.
Bring the mixture back to a gentle boil.
Lightly mash some of the beans with the back of a spoon to thicken the stew.

Add the Vegetables

Add the squash and cook for 5 to 7 minutes, or until nearly tender.
Add the eggplant and green chilies.
Cover the pot and cook for another 2 to 3 minutes.

Season the Stew

Add the salt, mushroom seasoning, and black pepper.
Stir well and adjust the seasoning as needed.

Add the Malunggay

Turn off the heat.
Add the malunggay leaves and stir gently.
Let the residual heat cook the leaves until they are wilted and bright green.

Serve

Serve the monggo with kalabasa hot with steamed rice. It tastes even better the next day as the flavors deepen.

Video

Notes

Soaking the mung beans helps them cook faster and more evenly.
Malunggay cooks very quickly. Always add it last.

Nutrition

You Might Also Like:

Recipes for Every Moment

Need a warm dinner on a rainy day? This monggo with kalabasa recipe will bring comfort to the dining table. You only need some vegetables and a few minutes to make it!

The post Classic Monggo With Kalabasa appeared first on Simply Bakings.