WATCH: Experts Try Unique Monggo Pairings

Simple, home-cooked monggo pairs well with these new but easy dishes—these expert cooks say.

Pinoy recipes are incredibly versatile. According to Chef Dan Puga II, executive chef and owner of Minced Manila, that’s because our cuisine is a melting pot of flavors, techniques, and ideas from around the world. You can see it in the way we localized Chinese dishes like siomai to American favorites like burgers and fries.

That’s why it’s not difficult to mix and match recipes, as they complement each other’s flavors very well. Take the classic monggo. It’s a flavorful dish that can already stand on its own, but pair it creatively with new side dishes and you have yourself a filling meal.

Watch as we have chefs and restaurant owners try our unique monggo pairings! Will they love these creative recipes?

Check out the featured recipes below! 


Shrimp Patties


½ kilo shrimp, peeled and chopped

salt and pepper, to taste

1 tablespoon garlic, minced

½ cup mayonnaise

1/8 cup spring onions, minced

1/8 cup breadcrumbs

2 tablespoon mustard

oil for frying


1 Combine shrimp, garlic, egg, salt and pepper in a bowl. Add cornstarch and form into patties. 

2 Heat oil in pan over medium heat. Cook shrimp patties for about 2 to 3 minutes per side.

3 Remove from heat and drain on a paper towel. Serve with a steaming bowl of monggo.


Coconut-Crusted Fish Cakes


1 kilo white fish fillet, cut into bite size pieces

2 medium eggs, beaten

1 cup flour

½ cup Panko breadcrumbs

2 cups desiccated coconut

salt and pepper, to taste

oil for frying


1 Combine tuna, garlic, scallions, red bell pepper, mayonnaise, ginger, salt, and pepper in a bowl. Form into patties and chill for 30 minutes. Set aside.

2 In a separate bowl, mix coconut and breadcrumbs. Set aside.

3 Heat oil in a pan over medium heat. Coat chilled fish cakes with crumb mixture. Shake off the excess. Cook for about 3 to 5 minutes per side. Serve with a steaming bowl of monggo.


Salt and Pepper Spareribs

2 cloves garlic, minced

1 teaspoon salt, plus more

1 teaspoon pepper, plus more

2 large eggs, beaten

1 cup potato starch

1 cup rice flour

½ kilo pork ribs

oil for frying


Combine all ingredients in a bowl and marinade for 30 minutes.

Heat oil in pan over medium-high heat.

Fry for about 10 to 15 minutes. Top with chili. Serve with a steaming bowl of monggo.


Monggo is also especially easy to pair with other dishes because it has a distinct grainy texture that goes well with almost anything. Always make sure you prepare it with the right ingredients like fresh tomatoes, alamang, malunggay, and pork chicharon. Make it even more flavorful with Knorr Pork Cubes and it’s sure to be a hit!

Try more recipes here.



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