Ginisang Munggo at Tinapa
Mung Bean Stew with Smoked Fish is a tasty and budget-friendly protein source. It's easy to make, filling, and full of comforting flavors.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dry mung beans
- 2 quarts water
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 pound (about 4 to 5 pieces) smoked fish
- 1 large ampalaya, seeded and cut thinly
- 1 bunch fresh spinach, stems trimmed
Instructions
- 1
Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
- 2
In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
- 3
Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
- 4
In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.
- 5
Add fish sauce and continue to cook for about 1 to 2 minutes.
- 6
Add cooked mung beans, including liquid. Bring to a boil.
- 7
Add ampalaya and cook for about 1 to 2 minutes or until tender yet crisp.
- 8
Add tinapa flakes and continue to cook until just heated through.
- 9
Season with salt and pepper to taste.
- 10
Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.