Mung bean and coconut stew with centella

Mung bean and coconut stew

The past few weeks I have posted a couple of mung bean stews, one that I grew up with(see recipe HERE) and one with lechon leftovers(see recipe HERE), this time I am making an all vegan mung bean caserolle with coconut milk. In the traditional filipino dish you use malunggay leaves for this dish, but this time I had some centella leaves so I used that instead.

Centella is used as a leafy green in Sri Lankan cuisine. In Vietnam and Thailand, this leaf is used for preparing a drink or can be eaten in raw form in salads. These leaves are considered quite nutritious. The leaves has also been used as a medicinal herb in Ayurvedic medicine and traditional Chinese medicine, and it is also known as the Asiatic pennywort.

When my cousin heard I was making this she said that I should add Jack fruit. Funny thing, because I have read that in Sri Lankan cuisine they use centella in a coconut curry with Jack fruit. I am unfortunately allergic to Jack fuit, so no Jack fruit in this dish, but a little curry paste would be tempting.


2 cups mung beans

1 tablespoon oil

1 finely chopp onion

2 cloves minced garlic

1 tbsp freshly grated ginger

1-2 tsp chili flakes

1,2 l vegetable broth

1 can coconut milk

1-2  tbsp fish sauce

1 bunch centella

Salt and pepper to taste


Wash mung beans thoroughly and strain. Soak beans in water and stir, remove floating particles.

Mung bean stew 1 agj

In a saucepan, sauté garlic, onion and ginger in a pot until soft and fragrant, add the chili flakes and give it a stir.

Add the broth, coconut milk and the rinsed mung beans and bring to a boil.

Turn the heat down and simmer, stir occasionally until beans are tender about 40-50 minutes.

Mung beans and coconut 1 agj

Right before you serve add the centella leaves to let them wilt a little.



Mung bean stew with moringa leaves, Ginisang Munggo na may Malungay

Mungbean stew with moringa

The first time I ate up my plate with mung bean stew  volunterly was when I was 18, I had just moved to California and visited my cousin and his family one week-end. I was crying inside, but ate my Munggo. Sitting at the table watching everybody, I realized that I was considered an adult and I could not sit and whine and say “I don’t like that” and make gagging noises.

I do not have any fond childhood memories attached to this dish and I must admit I hated it. I made gagging noises as soon as i heard the word Mungo or smelled the dish. But today it is different, I love legumes. Thanks to my stay in the US I got over a lot of my pickiness. A good thing that taste is not written in stone and you are allowed to change your mind.

Gninisang mungo na may malungayMunggos are the same thing as mung beans(Vigna radiata), a plant species in the legume family. The beans are native to the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.

The most famous Mung bean dish in the Philippines is the “Ginisang Munggo”, sautéed Mung Bean. This dish makes use of Mung beans as the main ingredient complimented by different flavors from meat, seafood, and vegetables, a hearty and healthy dish.

The green leaves I have used are Malunggay leaves or Moringa in english and apparently they’re one of the world’s superfood. This herb is best known as an excellent source of nutrition and a natural energy booster. Loaded with nutrients, vitamins and amino acids, it replenishes your body and provides what you need to get through a hectic weekday or active weekend.

Foe this dish you can use fresh baby spinach if you can’t find Moringa. Chop it up and use it in the exact same way.

Mungbean stew with morringa recipe1  cup Mung beans

1 tbsp minced garlic

250 g pork, thinly sliced

1 medium-sized tomato, chopped

1 medium-sized onion, chopped

10  medium-sized shrimp (optional)

2 tbsp fish sauce

1 liter water(for boiling)

1 pc pork/beef cube or 1 teaspoon beef powder (for flavoring)

1-2 cups chopped or pulled malunggay leaves (or spinach)

salt and pepper to taste



Wash mung beans thoroughly and strain.

Soak beans in water and stir. Remove floating particles.

In a saucepan, sauté garlic, onion and pork, when the pork is done add the chopped tomatoes.

Pour in beans with water, add stock cube and bring to a boil. Turn the heat down to medium heat and simmer, stir occasionally until beans are tender about 30-40 minutes.

Add the shrimps and when the shrimps are done add the malungay leaves.

Eat this with rice or bread.