Richard Gomez looks back on his childhood as he shares monggo recipe

Actor and politician took on the humble monggo for the newest episode of his online cooking series, Goma at Home.

The recipe he shared is for gisadong monggo in coconut cream.

"Alam n'yo ba, na itong monggo na 'to, this monggo dish, is usually associated kapag Friday. Bakit? Because during the Spanish era, especially during Lenten season 'di ba usually the whole week walang meat, especially 'pag Friday? 'Pag Good Friday wala talaga. Gusto nila fish or vegetables so usually sine-serve nila, monggo," he says.

He also recalled how he and his friends used to play with monggo in the past.

"I remember noong bata ako, 'yung monggo ginagamit namin hindi sa ulam eh. 'Pag magsusumpit kami, ganoon oh, 'di ba? 'Pag tinamaan ka sa mata, ang sakit kaya noon," Richard shares.

Here's how to make Richard's gisadong monggo in coconut cream.

Ingredients
monggo
cooking oil
onions
tomatoes
garlic
pork
dilis
salt
pepper
ampalaya leaves
chicharon
gata

Procedure
1. Boil monggo in high heat covered for 20 to 25 minutes
2. Chop the onions, tomatoes and garlic
3. Slice the pork into matchbox-sized pieces
4. In a pan in medium heat, toast the dilis then set aside once crispy
5. In the same pan, saute onions, tomatoes and garlic for 6 to 7 minutes
6. Add salt and pepper to taste
7. Deglaze the pan with a bit of monggo water
8. In a separate pan, cook the pork on high heat and add salt
9. Once cooked, add dilis
10. Add the sauted veggies
11. Add the cooked monggo
12. Simmer for 10 to 15 minutes
13. Lower the heat and add amapalaya leaves and chicharon
14. Add gata then let it simmer for 5 minutes or until chicharon is soft

Watch Richard cook his gisadong monggo in coconut cream here:

In a previous video, Richard shared his recipe for mashed potatoes.

He also stressed the importance of good quality meat as he cooked bistek Tagalog in another video.