Ginisang Munggo

Ginisang Munggo

(Sautéed Mung Bean)

Ingredients:

1 cup mung bean, soaked for an hour

3 tablespoons cooking oil

1 thumb-size ginger, cut to strips

6 to 10 cloves garlic, minced

1 medium bulb onion, chopped

10 small smoked fish, deboned and flaked

6 to 8 medium red tomatoes, sliced

1 cup malunggay leaves

2 to 4 cups water

2 to 4 tablespoons fish sauce

4 to 6 long chili (siling haba)

Cooking Instructions:

Boil the mung bean in a pot for one hour or until the seed slips out of the seed coat.  Do not allow the mixture to run dry.  Remember to add water from time to time.

Heat the cooking oil in a pan.  Toss in the ginger.  When the ginger turns light brown, add garlic and sauté until medium brown.  Add the onion and stir until slightly tender.  Put fish sauce.  Mix until the fish sauce is reduced.  Add the smoked fish flakes.  Stir until the fish is slightly fried.  Put the tomatoes and cover.  Stir occasionally until the tomato juice oozes out of the fruit.  Pour in the boiled mung bean and add the green pepper.  Cover and simmer for a few minutes.  Add fish sauce or table salt if necessary.  Turn off the heat and stir in the malunggay leaves.

This recipe will serve up to ten people.