Munggo with Gata and Kalabasa (Mung Beans with Coconut Milk and Squash)

Munggo with Gata and Kalabasa
Photo Credits:

Another Delicious and Healthy that you can prepare for your Family.


  • 200 grams munggo (mung beans)
  • 1 bay leaf
  • 2 red onions, peeled, one chopped and one quartered
  • 1 inch piece of ginger, peeled and sliced
  • Canola oil (or any other mildly flavored vegetable oil)
  • 5 cloves garlic, peeled and finely chopped
  • 1/4 cup hibe (small dried shrimp)
  • 400 ml coconut milk
  • 450 gram wedge of squash, peeled and chopped into about 1-inch cubes (350 grams, cut weight)
  • 1 bunch malunggay (moringa), leaves picked (yields about 2 cups leaves)
  • 1/2 – 1 tablespoon patis (fish sauce)


  1. Rinse munggo and pick through for little stones.  After I check for stones I like to rinse the beans through a sieve to get rid of any dirt.
  2. Place munggo, bay leaf, the quartered onion, and the ginger in a saucepan or pot that will hold double its volume.  Cover with cool water until about 2 inches above the beans.  Set pot on medium heat, cover, and cook until beans are soft.  This can take anywhere from 30 minutes – 1 hour (depending on how old your beans are).  Check occasionally and stir to make sure it is not drying out and sticking.  If it seems to be drying out just add more water.  Once the beans are soft, set aside.  At this point the level of liquid should be just at the same level as the beans.
  3. Heat a kawali (wok) or saucepan over medium-high heat.  Add a few swirls of canola oil and, when hot, add the chopped onion and garlic.  Sautee, stirring, until the onion is soft and transluscent.  Add the hibe and keep sautéing  until the shrimp is coated in the oil and takes on a little moisture.  Add the cooked munggo and its liquid, the coconut milk, and the squash.  Turn the heat down to low.  Cook, stirring occasionally, until the squash is softened.  Add the malunggay leaves and cook for about 15 minutes more.
  4. Season to taste with the patis (fish sauce).  You may need less or more depending on how salty you hibe is.  Give it a final stir and take off the heat.
  5. Serve hot with lots of steamed rice.

Credits to: