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jkpescador
July 27th, 2005, 07:53 AM
Anyone have a good recipe or secret on how to get the mongo beans just right? I've read recipes but they only list the ingredients. They don't really tell you how to cook the bean and other ingredients just right.

1stwahine
July 27th, 2005, 08:23 AM
Anyone have a good recipe or secret on how to get the mongo beans just right? I've read recipes but they only list the ingredients. They don't really tell you how to cook the bean and other ingredients just right.

simple solution. there are two types of mungo beans. whole (green) and half/cleaned (yellow). I prefer the yellow. Put into pot and boil with water to consistency that you like. You can add more water if needed.

in a seperate pot.
fry belly pork in oil w/ garlic and 1-2 tbls. patis
add slices of one tomato
add slices of half onion
pepper and msg to taste.
note: when ever using patis no need to use salt!

when balatong is at the consistency that you want, pour into other pot with cooked pork. add more patis to your taste.
garans masarap! enjoy!

Auntie Lynn

pinakboy
July 27th, 2005, 09:05 AM
Anyone have a good recipe or secret on how to get the mongo beans just right? I've read recipes but they only list the ingredients. They don't really tell you how to cook the bean and other ingredients just right.


jk,

good thick balatong (mongo beans) can be made with 2 pots. dis is my technique. u may soak da mongo beans overnight and rinse dem out the next day before cooking. mongo beans come in a few varieties. the whole mongo bean with the green skin, the split mongo bean with the green shells, and or the whole yellow and or split yellow kine. it depends on your preference. for me i like both the split yellow and da split yellow with the green skins(for da extra vitamins and fiber). :rolleyes:

Pork or Chicken Balatong Recipe

Ingredients:

2 small bags of split yellow and green mungo beans
2 inch knob of fresh ginger root, crushed and sliced in half lengthwise
4-6 cloves of fresh garlic, crushed and minced fine. Separate in 2 batches.
1 round onion, peeled/chopped and minced fine
1 bunch ampalaya/paria or marunggay leaves. Ong choy can be used too or fresh spinach
1 whole tomato, cut and chopped fine or depends if u want big pieces.
3-4 Tbsp of patis/fish sauce/nuoc mam
Dash cracked fresh black pepper to taste
Dash MSG to taste (optional)
2-4 Tbsp Canola oil
2 bay laurel leaves

3-4 lb whole fryer chicken chopped up into 3x3 inch pieces or
2-3 lb of boneless pork butt shoulder cut into 2x2 inch strips crossgrain

2 cooking pots.

Instructions:

Add mongo beans to 1st pot and cover with water, bring to a boil. Simmer and skim off foam. Rinse if necessary and bring back to boil then simmer again. Add ginger and 1st batch of garlic. Add 1 bay leaf ripped in half. Continue to cook. Water will reduce as mongo gets thicker. Do not burn or your mongo will be ruined. Add patis and simmer to the thickness you want. Mongo will be thick and mushy. Remove from heat.

Simultaneously...

In the 2nd pot, heat and add oil. Add 2nd batch of garlic and brown. Do not burn the garlic or it will become bitter. Add 1 bay leaf ripped in half. Add chopped onions. Add chicken or pork and brown until juices run clear and browned. Add pepper and MSG. You may fry the pork and or chicken till crispy and dry.

When meat is fork tender and by taste, pour the 1st pots contents (mongo) into the 2nd pot(meat). Mix slowly until the mongo is incorporated all over the meat. Add pepper and more patis for saltiness. Your preference.

Saute chopped tomatoes in frying pan with a little oil til translucent. Add to 2nd pot and stir in. Some filipino dialect styles like their mongo thick or even watery to drink like a soup (sabaw). Some has tomato (kamatis) others don't.

Cut bunch of paria leaves or ong choy into desired size and add to 2nd pot (mongo/meat).
Continue to simmer Pork Balatong on low till leaves wilt. Remove from heat.

Serve hot with cold or hot steaming white rice!

Serves about 6-8 or a weeks supply! :D No foget take out bay leaves befo somebody choke! :eek:

You can even play with the taste and substitute patis with harm ha shrimp sauce and or use chili pepper leaves or saluyot leaves (jute).

My grandpa used to put dried ebi (shrimp) into the mongo while its simmering.

Was big time ono. You can also jus buy chinese crispy skin roast pork or lechon kawali (chicharon with meat) to add to da mongo if you lazy and no like deal with cooking chicken or pork. I do dis sometimes.

Well dea u go! Enjoy! :rolleyes:

I hungry now!!

pinakboy
July 27th, 2005, 09:06 AM
wow auntie u beat me!! lol :D

1stwahine
July 27th, 2005, 09:11 AM
wow auntie u beat me!! lol :D

theres no beating here...just variations. we ohana, we share, we give! have a great day. i hungry now

auntie lynn

cezanne
July 27th, 2005, 10:35 AM
Aww man I'm craving!

*calls mom*

adrian
July 27th, 2005, 10:50 AM
Okay, suddenly, I want to eat again (even after I ate a whole plate lunch from L&Ls).

To bad my Mom's out, so I can't call her to make me some before I get home.

Miulang
July 27th, 2005, 12:40 PM
Okay, suddenly, I want to eat again (even after I ate a whole plate lunch from L&Ls).

To bad my Mom's out, so I can't call her to make me some before I get home.
Eh Adrian: You know how to read, yeah? Who don't you surprise your mom and make her some balatong yourself! You might as well start learning how to cook. One of these days you're going to have to, or you're going to be eating L&L everyday, and that could get expensive, or find a wife. Easier to learn how to cook, I think! :eek: If Pinakboy can do it, so can you.

Miulang

kimo55
July 27th, 2005, 12:42 PM
To bad my Mom's out, so I can't call her to make me some before I get home.



grrrrrrrrr.

pinakboy
July 27th, 2005, 01:25 PM
Eh Adrian: You know how to read, yeah? Who don't you surprise your mom and make her some balatong yourself! You might as well start learning how to cook. One of these days you're going to have to, or you're going to be eating L&L everyday, and that could get expensive, or find a wife. Easier to learn how to cook, I think! :eek: If Pinakboy can do it, so can you.

Miulang

U can do it!! (in a rob sneider voice) :D

pinakboy
July 27th, 2005, 01:37 PM
http://photos23.flickr.com/29111283_7c336837fc_o.jpg

hea u go!! now i hungry again!! :D

jkpescador
July 28th, 2005, 07:46 AM
Thanks for all the help. I'm inspired now!

jkpescador
July 28th, 2005, 11:50 AM
Anyone ever ate at Komala Curry House? They have a spinach dahl that is mongo beans with spinach. Pretty good. Not pork balatong but mongo nonetheless. ;)

pinakboy
July 28th, 2005, 02:58 PM
Anyone ever ate at Komala Curry House? They have a spinach dahl that is mongo beans with spinach. Pretty good. Not pork balatong but mongo nonetheless. ;)

what kind of curry is that? Indian or Thai? :rolleyes:

Miulang
July 28th, 2005, 03:14 PM
what kind of curry is that? Indian or Thai? :rolleyes:
Dal is Indian food, usually with some kind of lentil in it and cinnamon, mustard seeds and clarified butter. In this case, it sounds like they replaced the lentils with mongo beans.

Miulang

jkpescador
August 15th, 2005, 07:26 AM
Ok just to update people. My wife liked what I made.

This past week I cheated and simplified the recipe further:
mongo
chicken broth
garlic
patis
cooked onions

And that was it. Close. Meatless. I don't know if it was more healthy. The chicken broth was 100% fat free. I probably went over the sodium limit though.

1stwahine
August 15th, 2005, 08:01 AM
Ok just to update people. My wife liked what I made.

This past week I cheated and simplified the recipe further:
mongo
chicken broth
garlic
patis
cooked onions

And that was it. Close. Meatless. I don't know if it was more healthy. The chicken broth was 100% fat free. I probably went over the sodium limit though.

wea the tomato?

jkpescador
August 15th, 2005, 08:02 AM
Neva had tomato.

1stwahine
August 15th, 2005, 08:35 AM
Neva had tomato.


hahahahahahaha! you did well then. improvised and make the recipe your own. that the secret of cooking. ;)

auntie lynn

lurkah
August 15th, 2005, 10:02 AM
you did well then. improvised and make the recipe your own.

So shouldn't it be called Pescador Balatong, then? Especially since it didn't have any pork? (was mostly mongo onion soup then eh? throw in da pig's feet next time! :p )

1stwahine
August 15th, 2005, 10:24 AM
So shouldn't it be called Pescador Balatong, then? Especially since it didn't have any pork? (was mostly mongo onion soup then eh? throw in da pig's feet next time! :p )

He can call it anything he wants...a healthy substitute. I like your idea of Pig's Feet mungo. I prefer chicharon and whole shrimp with paria or tancong leaves in mine.

pinakboy
August 15th, 2005, 12:06 PM
So shouldn't it be called Pescador Balatong, then? Especially since it didn't have any pork? (was mostly mongo onion soup then eh? throw in da pig's feet next time! :p )

pigfeet with mongo beans eh??!! yah!!! :D either makem soft first den puttem in da mongo or boilem soft den deep fryem crispy (crispy pata) den bringem back into da mongo den da bugga goin be like semi soft chicharon!!! den fight fo da pieces and eatem off da bone!!

:rolleyes: i hungry now!! :D

1stwahine
August 15th, 2005, 12:10 PM
pigfeet with mongo beans eh??!! yah!!! :D either makem soft first den puttem in da mongo or boilem soft den deep fryem crispy (crispy pata) den bringem back into da mongo den da bugga goin be like semi soft chicharon!!! den fight fo da pieces and eatem off da bone!!

:rolleyes: i hungry now!! :D

das a great idea! soft or crispy pata with balatong.

great cooking ideas only from hawaii threads.

lynn

jkpescador
August 15th, 2005, 01:19 PM
Wouldn't Pescador Balatong be Fisherman Mongo? ;)

My first try I cheated too. I put Chinese Roast Pork. That one had tomato. I usually have cherry tomatoes around but we are defrosting the freezer so we didn't by more. Oh yeah I also put ong choi in it.

Please put up your recipe variations.

I was thinking of making balatong with spam, ham or bacon.

1stwahine
August 15th, 2005, 01:34 PM
Stick to the basic, the pig feet one, chicharon, shrimp or chicken. Let me know if you experimented with the others...it would be interesting to ee if it worked.

Auntie Lynn

jkpescador
August 15th, 2005, 01:48 PM
A Philippines-born woman has been appointed the first female head chef at the White House after a six-month search led by First Lady Laura Bush.

Whitehouse Balatong?

1stwahine
August 15th, 2005, 02:59 PM
hahahahahaha! Or "BB," Bush Bala...tong!

Palama Kid
August 15th, 2005, 03:39 PM
hahahahahaha! Or "BB," Bush Bala...tong!




I like that !!! Mo bettah might be Bush Bu Lai'a . . . tong.

But going back on topic, I know how to cook rice with my rice cooker, but I no cook too much okazu . . . so, mungo bean and mung bean . . . same, same, right? Or, no?

*shaking my atama* Ainako !!! After reading everyone's input, looks like all you guys know how to cook. I jealous. Gotta learn.

Palama Kid

1stwahine
August 15th, 2005, 03:50 PM
it's the same. difference is the whole "green" or the half "yellowish" which is better and faster to prepare...it's cleaned, still have to rinse. the whole one needs to be soaked and the skin that floats up needs to be thrown away. it needs to dome until there is a minimal amount left.

auntie lynn

pinakboy
August 17th, 2005, 04:36 PM
A Philippines-born woman has been appointed the first female head chef at the White House after a six-month search led by First Lady Laura Bush.

Whitehouse Balatong?

yups my wife told me about dat. before she got chosen she was already on the Whitehouse kitchen staff. She was featured on one of the FoodNetwork shows. They did a expose on how the Whitehouse gets their food etc... was real cool watching it!! but i forgot which FoodNetwork show was it. It was aired earlier this year when I had FoodNetwork on my cable. now wala!
:( sad now no can watch my daily food porno! LOL :D