Give your Friday Munggo recipe a twist. Try this Ginisang Munggo with Sotanghon.. Ansarap na at budget-friendly pa. Happy cooking!
Ginisang Munggo with Sotanghon
- 57 grams sotanghon
- 1 cup dried munggo (mung beans), washed and drained
- 7 cups water
- 1 tablespoon oil
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 large tomato, chopped
- 1 tablespoon fish sauce
- 10 pcs shrimp, peeled and cut into ½-inch pieces
- 1 bunch alugbati leaves, (malabar spinach)
- 1-2 Siling haba (long chili pepper)
- pepper to taste
1 pack chicharon, garnish
- Soak sotanghon in warm water for about 1 to 2 minutes or until just softened. Drain well and set aside.
- Heat pot over medium heat, add beans, water and 1 of teaspoon salt. Bring to a boil, skimming off froth that accumulates and beans that float on top. Lower heat, cover and cook for about 1 hour or until beans are softened and skins have burst.
- In another pot over medium heat, heat oil. Add garlic and onions and cook until tender and aromatic. Add tomatoes and cook, mashing with back of spoon, for about 3 to 5 minutes or until softened and releases juice. Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add shrimp and cook for about 1 to 2 minutes.
- Add cooked mung bean including liquid. Bring to a boil. Add sotanghon, siling haba and cook for 3 to 5 minutes or until noodles are translucent.
- Season with additional salt and pepper to taste.
Add alugbati, turn off heat and cover pot for about 1 to 2 minutes.
- Serve hot and garnish with crunchy chicharon. Enjoy!