Check the full filipino recipe of mongo guisado below as well as how it is being cooked.

Mongo Guisado Ingredients:

• 1 cup belly pork; sliced
• 1 cup mongo beans
• 4 cloves garlic; minced
• 1 small onion; chopped
• 1 tomato; sliced
• 5 cups water
• Salt to taste
• 1 cup malungay or ampalaya leaves

Mongo Guisado Cooking Procedure:

• In a skillet, sauté the garlic, and onion. Add pork and tomato, then season with salt to taste. Continue sauteing until pork renders fat and edges turns brown. Set aside as a mixture.
• Boil monggo in casserole until tender. Add the mixture, simmer, and stir. Add the ampalaya or malungay leaves before serving.

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Lumpiang Shanghia (Spring Rolls) Ingredients:

• 1/2 kilo ground pork, beef, or chicken
• 1/4 cup carrot; chopped
• 1/4 cup celery; chopped
• 4 cloves garlic, minced
• 1 egg; beaten
• 1/2 onion; chopped
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 pinch pepper
• Lumpia wrappers
• Cooking oil

Lumpiang Shanghia (Spring Rolls) Cooking Instructions:

• In a bowl, mix all ingredients together. Wrap in lumpia wrapper and deep fry in hot cooking oil until golden brown. Drain and place in a platter with paper towel. Cut into desired pieces.

Lumpiang Shanghia Sauce Ingredients:

• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 2/3 cup water
• 1/4 cup sugar
• 1/4 cup vinegar
• 2 tablespoon soy sauce

Lumpiang Shanghia Sauce Cooking Instructions:

• Combine all the sauce ingredients together. Parboil in low fire, stirring occasionally, until sauce thickens. Serve hot together with the lumpiang shanghai.

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Lumpiang Sariwa Ingredients:

• 1/2 cup ground pork
• 1/4 cup shrimp; chopped
• 1/4 cup cooked ham, chopped
• 2 cups carrots; shredded
• 2 cups cabbage; shredded
• 2 cups sayote; shredded
• 1 cup baguio beans; shredded
• 1 tablespoon onion; minced
• 4 cloves garlic; minced
• 1 cup ground peanuts
• Lettuce leaves
• Lumpia wrapper
• Salt to taste

Lumpiang Sariwa Cooking Instructions:

• Sauté garlic, and onion. Add ground pork, ham, and shrimp. Simmer until it changes color. Season with soy sauce and sugar. Add vegetables and continue cooking until it is done. Balance seasoning with salt according to taste. Set aside the mixture.

Lumpiang Sariwa Sauce Ingredients:

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 cloves garlic; minced

Lumpiang Sariwa Sauce Cooking Instructions:

• Mix all the sauce ingredients together in a saucepan except the garlic. Boil in a very low fire, stirring occasionally, until the sauce thickens. Add the garlic. Set aside.

Final Lumpiang Sariwa Cooking Instructions:

• Place on top of the lumpia wrapper a leaf of lettuce and 3 tablespoons of the mixture. You may roll up folding one end and leaving other open or just roll up and place in the platter. Serve with sauce and minced peanuts.

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Ginataang Langka Ingredients:

• 2 cups jackfruit (langka); sliced
• 1/4 cup dried fish
• 1/4 cup shrimps; shelled
• 1 cup coconuts milk (gata)
• 1 small onions; chopped
• 4 cloves garlic; minced
• Fish sauce

Ginataang Langka Cooking Instructions:

• Remove the heads of shrimps. Pound and mash in 1/2 cup water. Save the shrimp juice, then discards the heads.
• Saute garlic and onion. Pour shrimp juice and coconut milk. Bring to a boil, then add the jackfruit. When jackfruit is tender, add shrimps and dried fish. Cook until done. Season with fish sauce according to taste.

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Searching online for filipino recipe for chopsuey? Have it below.

Chopsuey Ingredients:

• 4 cloves garlic; minced
• 1 onion; chopped

Chosse four (4) meat ingredients from the list:

• 1/4 kilo pork; sliced sliced into small pieces (preferred)
• 1/4 kilo shrimps; shelled (preferred)
• 1/4 kilo chicken giblets & liver; sliced to small pieces (preferred)
• 2-3 chicken wings, cut into small pieces
• 1/4 kilo pork's liver; sliced
• 1/4 kilo hotdog sausage; sliced

Choose eight (8) vegetable ingredients from the list:

• 1 piece red bell pepper; sliced (preferred)
• 1 medium carrot; sliced into thin circles (preferred)
• 1/4 kilo cabbage; cut into thin ribbon-like shreds (preferred)
• 2 stalks of leeks; cut into 2-inch portions (preferred)
• 3 stalks celery; cut into 2-inch portions
• 1/4 kilo cauliflower; divided into flowerettes
• 1/4 kilo sayote; peeled and sliced
• 1/4 kilo snow peas (sitsaro); stringed
• 1/4 kilo bok choy; cut into 2-inch portions
• 1/4 kilo mushrooms; cut in 2-inch portions
• 1/4 kilo young corn about 2-inch long
• 1/4 kilo baguio beans; stringed

• 2 cups chicken or pork broth
• 1 tablespoon cornstarch
• Salt to taste
• Cooking oil

Chopsuey Cooking Ingreidients:

• Saute garlic and onion, then add the meat ingredients. Cook for 5 minutes. Add broth and salt to taste. Add cornstach to thicken the sauce. Bring to a boil, then add the vegetables. Cook until done.

Cooking Tip:

• Add vegetables in the order of their respective tenderness. Add first those that are longer to cook than those easier to get tender.

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