The goal of Simpleng Luto is to share the simple recipe that is prepared and cooked in the simplest way. A simple cooking for a simplest Filipino taste, lutong-pinoy lasang-pinoy. Simpleng Luto is more on Lutong Bahay recipes or cooked mostly by simple Filipino family on day-to-day living.

Monggo Guisado with Dilis and Malunggay

Monggo Guisado with Dilis and Malunggay Recipe

1 1/4 cups mung beans
4 to 6 cups water
1/2 cup dried anchovies (dilis)
1 cup malunggay leaves
1 medium yellow onion, sliced
1 medium plum tomato, diced
3 cloves crushed garlic
3 tablespoons cooking oil
2 tablespoons fish sauce
1/4 teaspoon ground black pepper to taste

Cooking Procedure
1. Boil 5 cups of water in a cooking pot. Add the mung beans and continue to boil for 35 to 40 minutes until the mung beans expand a little and become soft (Note: add more water if needed). Set aside.
2. Heat the cooking oil in a separate cooking pot.
3. Saute the garlic and onion. Add the tomato and continue to saute for 2 minutes.
4. Put-in the dried anchovies. Stir.
5. Add the boiled mung beans. Stir. And continue to saute for 2 minutes.
6. Pour 1 to 2 cups of water. Let boil. Turn the heat between low and medium and continue to cook for 5 to 8 minutes.
7. Add-in the malunggay leaves. Stir.
8. Pour-in fish sauce and put some ground black pepper. Stir and cook for 1 to 2 minutes more.
9. Transfer to a serving bowl. Serve.
Share and enjoy!

Number of servings (yield): 6

Posted By: Vanjo Merano | Recipe By:



Ilocano's version of Dinuguan

The Ilocano version of dinuguan is not soupy but oily—this keeps the dish from spoiling easily.

Serves 2 to 4  
Prep Time 7 minutes
Cooking Time 40 minutes

1 kilo pork, diced, fat separated from meat
2 cups water
1 tablespoon garlic
salt and pepper
2 pieces green chili, chopped (optional)
1 1/2 cups pig's blood
1/2 cup Iloko vinegar (sukang Iloko)

1  Place pork fat in a pan and cover with enough water. Boil until water completely evaporates and only the pork’s oil remains.

2  Put garlic in pan and sauté on pork’s oil. Fry fats until crispy. Add salt and pepper on meat. Then put on pan. Cover with water. Put the chilies in and allow water to fully evaporate. Fry meat for a few minutes. Mix pig’s blood, vinegar, and a pinch of salt. Strain before pouring over the meat. Simmer. Serve warm.

3  Serve warm, and with white puto on the side.

Posted By: Kristian Ablan | Recipe:
Photography by David Hanson |  Styling and Interviews by Angelo Comsti | Props from Rustan’s Department Store