MONGGO LANGKA AT PECHAY RECIPE

Sharing to you my favorite way of preparing this mung beans dish. So simple, so good and so Ilonggo. I learned this from my father who is for me the best cook. He can whip whatever and it always turns really good.

Ingredients:

1 lb. pork ribs or neck bone

1 cup monggo (mung beans)

1/2 lb. langka (jack fruit) cut into bite size

1 handful baby pechay

1 stem tanglad (lemon grass) cut into 3

3-4 cloves garlic, minced

1 small onion, sliced thin

1 teaspoon fish sauce (optional)

salt and ground black pepper to taste

Cooking Direction:

Using a deep pot place rinsed mung beans, pork and lemon grass.

Pour around 5 cups of water and boil in medium heat for an hour or until mung beans and pork becomes soft.

Stir every 10 minutes or so to avoid mung beans from sticking the bottom of the pot.

Add more water if needed.

On a separate pan saute garlic and onion till caramelized.

Pour caramelized garlic and onion to the beans and pork pot.

Season with fish sauce, salt and ground pepper to taste.

Add slices of jack fruit, stir and simmer for 5 to 10 minutes or till jack fruit is fully cooked.

Add pechay leaves, cover for and simmer for 3-5 minutes.  

Serve hot with grilled or fried fish and lots of rice. Enjoy!