1 cup munggo beans (or Mung beans)
3 cups water
5 cloves garlic, chopped finely
1 medium onion, sliced
1 medium roma tomato or local tomato, sliced
1 Tinapang galunggong (smoked fish), deboned and chopped to1/2 inch chunks
Optional: 1/8 kilo pork or shrimp
Optional: Thinly sliced amplaya or 2 small blocks of fried tofu (chopped into cubes or sliced)
Salt and Fish sauce to taste
Wash and soak the munggo overnight or minimum 30 minutes before cooking. Boil the munggo with 3 cups of water (depends on the bean, just add more as needed) on medium heat, don't add any flavorings yet. Once tender, the skin of the beans will separate from the pod and float to the top of the water. Remove the skins and set the boiled beans aside (the skin sticks to the teeth and is not good eats).
In a separate pan, saute the garlic, onion and tomato until fragrant and tomato wilts. Add the pork or shrimp or tofu and saute until cooked, then add the tinapa. The tinapa flavors the munggo so don't skip this ingredient. You can't use non-smoked fish as it will not hold it's shape while cooking. Saute the ampalaya after the tinapa if desired. Use salt and fish sauce to taste, taking into consideration that the tinapa is already salty.
Once the saute is done, take it off the heat and add to the boiled munggo. Put the munggo pot on medium heat and boil ingredients together. Adjust the taste of the dish by adding salt, fish sauce or water (if too salty or too dry).
To serve, top with ampalaya leaves (the heat will wilt the leaves) and crushed chicharon.
- On choosing ampalaya: I dislike the bitterness of this produce, but has since figured out how to choose wisely. When choosing ampalaya, go for the firm ampalaya but with large curls. This yields a less bitter ampalaya than tightly curled ones. Others also salt their ampalaya to draw out the liquid (and bitterness) before rinsing and using as usual.
- When we were kids, we used to eat boiled munggo with milk and sugar as an afternoon snack (It is porridge like).
- Another favorite is ginataang munggo which is a loose rice pudding with coconut milk and pan roasted (and crushed) munggo beans - yum!!