3502. SABAW NG MONGGO (MUNG BEAN SOUP with BACON)

1 cup monggo or mung beans (dried)
8-10 bacon strips
2 tablespoons vegetable or corn oil
4 cloves garlic, minced
1 whole onion, chopped
2 medium tomatoes, chopped
1 inch fresh ginger, peeled, sliced in slivers
8-10 cups soup stock (vegetable or chicken)
1 tablespoons patis (Filipino fish sauce)
2 cups coarsely shredded bok choy or Chinese cabbage
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
boiled white rice, for serving

In a medium bowl, pre-soak the monggo/mung beans in water for about 30 minutes. The water should be enough to cover the beans.

Transfer the water and mung beans to a medium stock pot. Have enough liquid to cover the beans (add more water or else vegetable or chicken soup stock if desired). Over medium high heat, bring this to a boil, then adjust the heat to a low. Simmer and cook for about 45 to 50 minutes till monggo is soft. Add more water if liquid evaporates. The beans should soften while immersed in liquid. Stir the mung beans every now and then so they do not stick to the bottom of the stock pot. Some beans may even pop open in the process. When soft and cooked, set aside till ready to saute.

Pre-cook the bacon strips for 8 to 10 minutes in a skillet over medium heat. When cooked, drain bacon strips on parchment paper or paper towels to remove excess oil.

Use a different medium stock pot. Over medium high heat, add the vegetable or corn oil. (Or you may use the bacon drippings if desired).  Saute the garlic, onions and fresh ginger. Cook for 1 to 2 minutes till onions soften. Add the tomatoes and patis (fish sauce). Continue to cook for 2 to 3 minutes till tomatoes soften.

Add the boiled monggo together with the liquid. Add more soup stock (vegetable or chicken) to the stock pot. Simmer for about 10 minutes for flavors to blend. Toss in the chopped bok choy pieces and cook for 1 to 2 minutes more. Season with salt and black pepper.

Crumble the cooked bacon and sprinkle it on top of the monggo. Serve with boiled white rice.


bacon recipe source: Elizabeth Quirino (@Mango_Queen), Asian in America: January 16, 2014

2617. FRESH YAKISOBA with BACON and VEGETABLES

serves 4-6 people


5-6 slices of bacon
1 tablespoon sesame oil
1 large onion, sliced
1-2 cloves of garlic, minced
2 carrots, sliced
2-3 green peppers, sliced (add color by using red & yellow)
3 scallions, finely sliced
Salt & Pepper
½ Chinese cabbage or 1 small cabbage head, shredded or torn
3 packages precooked soba noodles
Soy sauce
Mirin (sweet rice wine) (optional)

In a large skillet, at med-high heat cook bacon until brown but still soft. Remove chop into bite size pieces. Set aside. In the same pan (along with the cooked bacon oil) add 1 tsp sesame oil and
onions, sauté for 2-3 mins. Add garlic sauté together. Add carrots, onion, and green bell peppers in the skillet and stir-fry for a couple of minutes. Sauté some more, sprinkle salt & pepper. Toss and mix well. Add cabbage, then soba noodles continue to fold and mix together. Drizzle a little sesame oil, add 3-5 tablespoons of soy sauce, and 2 teaspoons mirin on top. Mix more. Add bacon pieces then taste until perfection. Add more soy sauce and other sauces and seasoning if needed. Serve hot with rice & chopsticks.


bacon recipe courtesy of: Jackie Allen, President & CEO, Allen International Inc. / International Learning Center, Iwakuni, Japan, June 2012

2101. WOMBOK with BACON and GREEN BEANS

serves four


olive oil spray
6 short cut bacon rashers, coarsely chopped
250 grams green beans, topped, halved diagonally
1 garlic clove, crushed
1 fresh red birdseye chili, deseeded, finely chopped
240 grams (4 cups) finely shredded wombok (Chinese cabbage)
salt & freshly ground black pepper
fresh coriander leaves, to serve

Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the bacon and cook, stirring, for 2 minutes or until brown. Add the beans, garlic and chilli and cook, stirring, for 3-4 minutes or until beans are bright green and tender crisp. Remove from heat. Add the wombok and gently toss until wombok just wilts. Taste and season with salt and pepper.

Divide wombok mixture among serving plates and sprinkle with coriander. Top with sesame pork and serve immediately.


bacon recipe courtesy of: Kim Meredith, Good Taste, April 2006

1564. POT STICKER, SHIITAKE MUSHROOMS and CHINESE BACON SOUP

makes 4 servings


3 thick slices Chinese bacon (or double-smoked bacon), cut into small pieces
One 1-pound package frozen pot stickers stuffed with ground meat or seafood, thawed
6 cups chicken broth
1 small head Chinese cabbage (or Savoy cabbage), shredded
2 cups sliced fresh shiitake mushroom caps
1 cup scraped, thickly shredded carrots
2/3 cup chopped scallions (part of green leaves included)
1 teaspoon sesame oil
salt and freshly ground black pepper to taste

In a skillet, fry the bacon over moderate heat till just softened and set aside. Bring an 8-quart pot of water to a boil, add the pot stickers, and boil, uncovered, till cooked through, 6 to 8 minutes, stirring gently from time to time. Remove from the heat and keep the dumplings warm in the water. Meanwhile, in another large, heavy pot, bring the broth to a boil, add the cabbage, mushrooms, carrots, and reserved bacon, reduce the heat to moderate, and cook 8 to 10 minutes. Add the scallions, sesame oil, and salt and pepper, and continue cooking till the vegetables are just tender, 3 to 5 minutes. To serve, lift the pot stickers from the water with a slotted spoon, divide them among 4 soup bowls, and ladle equal amounts of the soup over the tops. Serve hot.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007