Monggo Guisado is a favorite dish accompaniment for a lot of meat and fish dishes. It is usually made with Dahon ng Ampalaya(leaves of bitter melon plant or Amargoso leaves), and you can add pork if you want. During Lent, we do away with pork and make it with shrimp and Tinapa(salted, dried and smoked fish). If you can’t find ampalaya(bitter melon) leaves, a few slices of ampalaya will do. This gives the dish it’s slight bitter taste. For a thick and creamy Mongo Guisado, take half of the boiled mung bean and put in a Blender or Food Processor – or if you have a Hand Blender stick, you can puree directly on the pan. You only need about half of it pureed. Just make sure you blend it slowly and the stove is turned off.