Voices from the Fleet Since the Nostalgia section has been welcomed so enthusiastically by all our vessels, it has been decided to take the next step by introducing a suggested new section called ‘’Voices from the Fleet’’. We would like to thank our Captain, Marvin Villanueva, for making this excellent suggestion during a leadership visit on board M/T Apnoia. The first received is from M/V Alliance and our Chief Cook, Mr. Glenn Limotan, who shares with us the recipe for Monggo Soup, a traditional Filippino dish. We are looking forward to receiving your stories of life on board- not just recipes- so that ‘’Voices from the Fleet’’ becomes a popular section of Wavelength.
Monggo soup (Ginisang monngo) One of the traditional foods that Filipinos love is Monggo soup or Ginisang monggo.
Friday is monggo day for all Filipino mariners. It is the day when this exquisite delicacy is presented and thoroughly enjoyed by all. This savory recipe will make anybody feel at home, and it is the ideal cuisine to consume in both cold and hot weather. This hot dish provides warmth to the seafarers’ stomachs, as well as the proper nutritional balance they require. Indeed, monggo soup is a hearty, budget friendly, and flavorful dinner that will fill you up and make you happy.
And finally here we go – pictures of our Galley Team
The name literally means “sautéed mung bean”. However, the cuisine is actually a soup and that is why many people call it mongo soup. The Tagalog word for mung bean is monggo, and it is primarily grown and originated in Asia and Southeast Europe. Monggo is used in a variety of ways in Asian cuisine. It is a delicious main meal frequently eaten with rice but it can also be a snack or merienda, even a dessert. This hearty soup is excellent to eat as a main course or escorted with rice. Monggo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them to replace spinach if you can find them.
Chief Cook: Mr. Glenn Limotan
How to cook monggo soup: Bring the mung beans and the water to boil until the beans are soft, for about 40 minutes. Mash the beans. Set them aside. Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, for 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture; cook for 2 more minutes. Add the tomatoes; cook for another 3 minutes. Reduce heat, and pour the chicken broth over the mixture to simmer in the broth for 5 minutes. Add mashed beans to the soup; mix well and cook for another 5 minutes, stirring frequently to prevent any of the mixture from sticking at the bottom of the spot. Add more chicken or water if the soup is too thick. Stir the spinach leaves into the soup and cook for 2 minutes more before serving.
From left to right: BARCENA MARK ANGELO SANCHEZ (C/ TRAINEE); GLENN BONTILAO LIMOTAN (C/COOK); VILLASPER JAYSON MENDOZA (MESSMAN) Issue 79-March 2022
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