Chef Luis Chikiamco of Flame in Discovery Primea shares an updated recipe with a French twist to a Filipino classic. Make the sausage ahead and freeze, cook when needed or use in other dishes! This dish makes use of bacon but for a vegetarian option, skip the bacon!
- 500g monggo
- 70g chopped onions
- 30g garlic
- 50g chopped carrots
- 100g double smoked bacon
- 1.5L chicken stock
- 1 cup chopped shiitake mushrooms
- 50g chopped onions
- 20g chopped garlic
- 5g chopped parsley
- 1/2 tbsp. fennel seeds
- salt and pepper
Place monggo beans in a bowl and fill with water. Leave them to soak in the refrigerator for one hour. Drain beans and set aside.
In a large pot, heat a little olive oil. Sauttee the double smoked bacon until translucent.
Add onions, garlic and sweat until aromatics are translucent in colour.
Add monggo beans and stir until incorporated.
Add the chicken stock a little at a time.
When beans are almost done, add the carrots. Add salt and pepper to taste.
In a nonstick pan, lightly sauté mushrooms, onions, garlic and fennel seeds till soft.
Please them in a mixing bowl to cool.
Add parsley and season with salt and pepper.
Once mixture is cold, form them into balls roughly 25g.
Roll the balls in flour and lightly fry.
Place monggo stew in a bowl or deep dish and top with the sausage.