Level Up Your Monggo By Adding Coconut Milk

Monggo is one of Filipino's well-loved dishes. Households would cook this at least once a week because of it's easy and cheap preparation. But same dishes served again and again may be nakakasawa or tiring. Monggo or mung bean is part of the legume family which is largely cultivated around East and Sout East Asia. It is a small green bean that is soaked and cooked commonly with pork or smoked fish called tinapa. Malunggay leaves are commonly added for an extra green. Monggo sprouts called togue are also a common vegetable that is cooked in the Philippines.