Category: Stews & Casseroles

Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)

Filipino Recipe

Mung Bean Stew. Photo by PH Morton

Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)

This is a delicious recipe which is easy to make.  Very filling and will delight the whole family especially during winter time.

Below is the recipe.


  • 1 cup mung beans (can be left to stand in lots of water to make the beans swell and would cut minutes of cooking time)
  • 1 medium size aubergine (eggplant), sliced
  • 1 large onion, diced
  • 3-5 cloves garlic, minced
  • 1-inch ginger, peeled and julienned
  • 100 g pork belly, cut into bite-size pieces
  • 1 cube vegetable bouillon
  • 1 tbsp fish sauce
  • salt & freshly ground black pepper

Method of Preparation:

    • In a medium size pan, cover the mung beans with enough water and bring to a boil.  Lower down the heat and allow to simmer for 10 minutes. Carefully discard the water and some of the green bean husks that gather to the top.
    • Using a casserole pan, fry the garlic and onion until golden brown.
    • Stir in the pork slices and cook until brown all over.
    • Add the ginger, stir.
    • Add 4 cups of water, crush the vegetable bouillon over it.
    • Bring to a boil and simmer for 10 minutes.
    • Add the mung beans, cover the pan and leave to simmer for 15 minutes more.
    • Pour in the fish sauce, give it a stir.
    • Add the aubergine and cover the casserole once again and allow to cook for five minutes.
    • Check the seasoning, add salt according to taste.  Give it a good measure of black pepper.
    • Enjoy with freshly boiled rice.

Yum, ang sarap

Beef Goulash Recipe

Beef Goulash, photo by JMorton

I think the best way to eat beef is by slow cooking it in stew or casserole to make every sinew mouth-wateringly soft especially when using cheap cuts of meat.

Goulash is a Hungarian national dish. This dish is a history in itself.

During the 9th century, goulash or rather gulyas was a staple of Hungarian herdsmen, looking after the cattle.  They used to eat cuts of beef boiled with vegetables.  The word gulyas actually means herdsmen.

Then came the 15th century and the invasion of the Ottoman Turks.  The Turks introduced paprika to Hungary.

Hungary loved paprika.

They embraced paprika into their cuisine in such a big way.   Gulyas got the paprika treatment, which we know now as goulash.

To cook an authentic goulash, be generous with the paprika.

Recipe to follow and the postulant cook is experimenting!




Pinakbet with Bagoong Alamang

Pinakbet. photo by Ruben Ortega

Pinakbet with Bagoong Alamang

This version of pinakbet uses bagoong alamang which is a  shrimp paste instead of fermented salted fish bagoong.

This pinakbet is a little milder in taste but it has its own merit all the same.



  • 1 large eggplant (aubergine), sliced
  • 1 large ampalaya (bitter gourd), seeds and pith removed, then sliced
  • 6 pieces okra (ladies’ finger), sliced diagonally in half
  • 4 sigarilyas (winged beans), sliced diagonally
  • 50g string beans, cut into 2 inches lengths.
  • 1/2 medium squash, peeled and sliced (refer to the photo above)
  • 2 medium tomatoes, sliced
  • 1 1/2 lbs pork belly, sliced
  • 1 medium onion, peeled and sliced
  • 4 cloves garlic, chopped finely
  • 4 tablespoons of bagoong alamang (this can be bought at most Oriental food shop)
  • 2 1/2 cups water

 Method of Preparation:


  1. Using a lidded casserole pan, boil the pork with half of the water.
  2. Cook until the water has evaporated and the pork is tender.
  3. Stir fry the pork in its own oil until it has turned golden brown.
  4. Add the ampalaya, squash, okras, tomatoes and onion.
  5. Spoon in the bagoong alamang and stir it in thoroughly with the pork and vegetable.  Cook for 2 minutes.
  6. Pour in the remaining water, cover the casserole and leave to simmer for 7 minutes.
  7. Add the sigarilyas and string beans.
  8. Cook for 5 minutes or until the sigarilyas and string beans tender but it is crispy.  Do not cover the casserole to maintain the beautiufl vivid colouring of the sigarilyas and string beans.

Enjoy with a freshly boiled rice.

Absolutely delicious.

Again, this can be a vegetarian delight by not adding the pork. 😉


Guinness Beef Stew

Guinness Beef Stew, photo by JMorton

Guinness Beef Stew

 The autumn going to winter weather is ideal for stews and casserole as they are warming and filling for extra energy needed by the body to cope with colder temperature.
The above is not Dinuguan (bloodied Pork). It is beef stewed in Guinness, an Irish dry stout, ergo the dark colouring of the dish.  Guinness gives a burnt flavour derived from roasted barley.  It gives an authentic Irish flavour popular in beef stews of the world 🙂


  • 2 tbsp vegetable oil
  • 1kg stewing beef, cut into large chunks
  • 100 g baby silverskin pickled onions
  • 1 large onion
  • 2 tbsp plain flour
  • 500ml can Guinness
  • 1 beef stock cube
  • pinch of sugar
  • big thyme sprig

Method of Preparation:

  • Heat oven to 160C.
  • Heat the oil using a large lidded casserole pan.
  • Add the beef and cook until brown, remove with a slotted spatula into a plate, then set aside.
  • Add the onion to the casserole, and cook until translucent to brown.
  • Stir in the flour thoroughly.
  • Return the meat and any juice accumulated in the plate into the cassserole.
  • Give it a good stir.
  • Add the silverskin pickle onions.
  • Pour over the Guinness.
  • Crumble in the stock cube, give it a stir.
  • Season  with salt, pepper and a pinch of sugar.
  • Drop in the bay leaves and thyme sprigs.
  • Cover the casserole with a lid and place in the middle shelf of the oven for about 2½ hrs, check the meat is tender.
  • Serve with freshly boiled rice or mashed potatoes.

Turkish Lamb Casserole


Turkish Lamb Casserole,photo by PH Morton

Turkish Lamb Casserole

This dish is delicious and heart-warming.  Perfect for a family dinner get together.

This is best served with rice and a bit of salad.

It is rather Mediterranean in look and taste.

It would be preferable to marinate the lamb in olive oil, salt and freshly ground black pepper overnight for maximum taste.  However if this was forgotten, it is not the end of the world 🙂 even an hour or two is adequate.


  • 2 lbs boneless lamb, fat trimmed out, then cut into small chunks
  • Extra-virgin olive oil
  • salt and pepper to taste
  • 1 green bell pepper, deseeded and sliced
  • 1 courgette, peeled and sliced
  • 2 tomatoes, chopped
  • 1 can chopped plum tomatoes
  • 200 g baby button mushrooms,  quartered
  • 1 cup red wine
  • 1 heaped teaspoon turmeric powder
  • 1 Tbsp dried oregano



  • Preheat the oven at 180º centigrade.
  • Heat a large oven-proof casserole pan over medium heat.
  • Pour in 3 tablespoons of extra virgin olive oil into the pan.
  • Add lamb and cook until golden brown and all the juices have almost evaporated.
  • Stir in the chopped tomatoes, cook for a couple of minutes until softened.
  • Pour in the wine, let it simmer for a minutes.
  • Pour in the can of chopped plum tomatoes.
  • Mix in the turmeric powder, leave to simmer for a couple of minutes.
  • Add the bell pepper, courgettes and mushrooms and dried oregano.
  • Season with salt and pepper accordingly.
  • Put in the middle shelf of the preheated oven for 45 minutes.
  • Serve with rice and salad.


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