Monggo Guisado with Gata

Monggo Guisado with Gata

Coco Mama Fresh Gata sent over a few packs of their Fresh Gata ( Coconut Milk) a couple of weeks ago along with a recipe for Creamy Monggo Guisado — that’s our usual friday menu of Ginisang Munggo with an added gata for a creamy new twist.

We love Monggo Guisado here at The Peach Kitchen and we haven’t tried it with gata yet… so why not try it, diba? What I did was our normal way of cooking. I just used Malunggay leaves instead of my favorite Ampalaya leaves.  Then I added gata towards the end of cooking. Easy lang diba?

I think you mommies and daddies would love it as well. It’s also a nice Lent recipe that would go well with fried fish.

Kayo, meron ba kayong ibang luto sa Ginisang Munggo? o masarap na ka-partner kaya? Share nyo naman at ng masubukan ko rin.


  • 300g green mung beans (monggo);
  • boiled in 6 cups water
  • 1 cup flaked smoked fish (tinapa)
  • 1 pork cube ( I used Knorr pork cube)
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 tbsp canola oil
  • ½ cup malunggay leaves
  • 1 tbsp fish sauce or
  • Salt to taste
  • 1 small pack Coco Mama Fresh Gata
  1. In a pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
  2. Add tinapa flakes and sauté for a minute.
  3. Pour in boiled beans including soup. Add in pork cube.
  4. Stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  5. Add more water if it becomes too thick.
  6. Season with fish sauce or salt. Pour in the Coco Mama Fresh Gata.
  7. Add malunggay leaves and simmer for another 10 seconds more minutes.
  8. Serve hot with steamed rice and fried fish.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Monggo Guisado with Gata appeared first on The Peach Kitchen.