I am so thrilled to let you know that Jun-blog is up for a People’s Choice for Best Culinary Blog, an accolade given by the prestigious International Association of Culinary Professionals. This very good piece of news was a total surprise. It came unexpectedly, which makes the recognition so much sweeter.  Thank you, IACP.

And again, many thanks to all of you for following Jun-blog.   I honestly cannot thank you enough and I hope you’ll keep on coming back for more stories and recipes week after week.

I also hope you’ll join me in celebrating with a bowl of vanilla ice cream and minatamis na monggo — sweetened red mung beans.  One of the simplest desserts my mom taught me is a sweet stew of fruits and beans.  She simmers fruits like saba bananas and beans like monggo in a simple stew of sugar and water with a pinch of salt. She simmers them until they are tender but not overly soft.

Pair the sweetened beans with vanilla ice cream for an unexpectedly delicious treat. Fitting for an unexpectedly sweet recognition.


Sweetened Adzuki or Red Mung Beans Recipe, makes about 2 cups

1 cup adzuki or red mung beans
3/4 cup sugar
pinch of salt

Pick over the beans and discard dried and discolored ones. Soak beans in three cups of water or three times as much water as beans. Leave the beans soaked overnight and drain them the following day.

In a heavy saucepan, add the soaked beans, water, and sugar. Use three cups of water for every cup of dry beans. Bring to a boil, reduce the heat and simmer, covered, until tender, about 45 minutes to an hour. Store in glass jars.


Vanilla Ice Cream with Monggo