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  • Here's One Way to Serve Munggo to Your Kids (They'll Love it!)

    The humble munggo is rich in protein, B vitamins, and various minerals.
    by Hanna Fernando-Pacua .
Here's One Way to Serve Munggo to Your Kids (They'll Love it!)
PHOTO BY Knorr.com
  • Food seasonings and sauces brand Knorr partnered with the World Wide Fund for Nature in the U.K. (WWF-UK) to come up with a list of vegetables, grains, cereals, seeds, legumes, and nuts from across the globe that taste great and have high nutrient content. The list, dubbed as “Future 50,” should also be easily accessible, affordable, and have a lower impact on our planet.

    The list includes “sustainable crops” or foods that require less space, less energy, less water, or other inputs from cultivation to harvesting that also deliver an optimal amount of nutrients to our bodies with less work involved. Then, there are also “superfoods” that are available locally mostly through specialty health-food stores (read: expensive!), such as kale, quinoa, wild rice, and walnuts. The good news is there are familiar foods on the list, too, such as okra, malunggay, white radish (labanos), purple yam (ube), and a lot more!

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    In the list is the humble munggo, which is not only rich in protein, B vitamins, and various minerals, but it is easy to grow and heat and drought resistant. Ginisang munggo with tinapa, shrimp, or pork is a popular Pinoy dish, but you can try these monggo patties for a change. They might actually love and enjoy eating it, too!

    Munggo Patties with Lechon Sauce and Ailo

    Here's what you'll need:

    For the patties

    • 250 grams of dried monggo beans
    • 1 Knorr Pork Cube
    • 1 onion, roughly chopped
    • 3 cloves garlic, thinly sliced
    • 3 tablespoons ketchup
    • 1 tablespoon rice flour
    • 1 teaspoon sugar
    • Salt and black pepper
    • 3 large eggs, divided
    • 1 cup all-purpose flour
    • 2 cups Japanese breadcrumbs
    • Canola oil for frying

    Make it

    Wash and cook monggo beans until tender. When tender, drain well and add onion, garlic, ketchup, rice flour, sugar, salt, pepper, and egg. Blend in a food processor or chop and combine thoroughly. Form the mixture into balls then flatten into two-inch wide patties. Store this in the chiller to set.

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    While waiting for patties to set, beat eggs into a bowl and prepare flour and breadcrumbs. Dust the patties with flour, dip into beaten eggs, and coat with breadcrumbs. Return to the chiller for another 30 minutes.

    Cook your patties in oil over medium heat; just three to four minutes each side or until golden brown. Remove patties and drain on a plate lined with paper towels. It's yummy by itself, or you can make it more interesting for your little ones by serving sauces on the side like Lechon sauce, spiced vinegar, or sweet and sour (click here for sauce recipes if you want to make them from scratch). Crumbled chicharon can add to the crispiness kids love!

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    Here are more suggestions on how to cook a few Filipino staples included in the Future 50 foods for your grocery shopping and menu-planning. Remember that not only are we doing it to nourish our kids and satisfy our taste buds, we also have the power to contribute to a more sustainable food future for all.

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    • Malunggay (moringa) is fast-growing and drought-resistant and can be added to a variety of dishes. It contains vitamins A, B, and C, calcium, iron, and amino acids. We typically use it in tinola or clam soups (good for pregnant and nursing moms!).
    • Okra is one of the most heat and drought-resistant vegetables in the world. It contains antioxidants, including beta-carotene and lutein. Okra can be steamed, fried, or grilled and can be commonly found Filipino favorites sinigang, pinakbet, and bulanglang.
    • Spinach leaves are high in vitamins A, C, and K, folate, contains iron, other minerals, and phytonutrients. Popeye’s go-to vegetable for strength can be prepared in various ways — the leaves can be eaten fresh in salads, can be steamed, sautéed, or stir-fried.
    • White radish (labanos) contain vitamin C and help with digestion. Pinoys usually prepare labanos as an added vegetable in sinigang or kilawin. Why not try grated fresh into salads or stir-fries?
    • Sprouted kidney beans (patani) contain three times more nutrients, while the unsprouted ones are a good source of protein. Patani is good to add in sotanghon with some greens like pechay and mustasa. Be sure to thoroughly cook them in boiling water or stock for 10 minutes.
    • Purple yam (ube) is rich in vitamin E and fiber. Pinoys usually eat it boiled, baked, or sweetened (ube halaya) but around the world, it has been prepped and use like potatoes.
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