There are few things more comforting for Filipinos than a mung bean stew and this is my attempt at revitalizing a classic recipe with more texture and temperature contrasts, and of course, bacon! You can even choose to use chorizo or even leftover ham instead of bacon and smoked milkfish can be replaced with smoked salmon or other types of smoked fish.

Ingredients (serves 4)

For the Mongo:

1 cup dried mung beans (mongo)
4 slices bacon, chopped into small pieces
1 small onion (sibuyas tagalog), minced
2 cloves garlic, minced
1 tbsp cooking oil
1 bay leaf
1/2 tsp dried thyme
1 sili labuyo (optional)
4 cups water or broth
salt and pepper to taste

For the Salad:

100 g smoked milkfish (tinapang bangus)
50 g jicama (singkamas), cut into small cubes
chopped parsley
1/4 cup sour cream
1 tsp cayenne pepper
salt and pepper to taste


  1. In a pot, saute bacon in the oil for 2 minutes.  Add in onions and garlic and cook until fragrant.
  2. Add in beans, sili, bay leaf and thyme and stir well.
  3. Pour in water. Bring to a boil and simmer until beans are cooked.  If mixture is too dry, add in more water.
  4. For the salad, combine all the ingredients and season with salt and pepper.  Chill.
  5. Check the seasoning of the mongo. Once ready, serve in bowls topped with the salad.