“Ginisang Munggo (Sauteed Mung Beans) is as Filipino as it gets. Favorite dish to go with fried galunggong (round scad). Never had it any other way, until now. A dearest friend that hails from Antique, in the Visayan region of the Philippines. According to her, they put coconut milk in their munggo. And since my inquiring palate wants to know, I had her cook ginisang munggo her way. It was a successful dish. Regional variations of certain Filipino dishes are a testament to the diversity, resourcefulness, and creativity of the Filipino people. Next time you prepare ginisang munggo, think about adding coconut milk for a change. Enjoy!”
Wash and pre-soaked munggo in water for 4 hours. Set aside.
After 4 hours, pour the soaked munggo in a sauce pot and let it boil till soft and flaky. Remove munggo and drain the water. Set aside.
In another pan, heat oil, sauté garlic, onion and tomato until it becomes soft and fragrant.
Toss in softened munggo and continue to sauté. Add shrimps, tinapa flakes and bay leaves. Stir it well.
Pour coconut milk and combine well. Season with salt, fish sauce and pepper, adjust taste according to your preference. Let it boil and simmer for 10 minutes over low heat. Stir occasionally to prevent sticking from the bottom.
Add baby spinach leaves or malunggay leaves, cover it and remove from the heat.
Turn off heat and transfer soup in a serving bowl. Serve hot and enjoy!
