Ginisang Munggo at Sotanghon
Ginisang Munggo at Sotanghon made extra delicious with cellophane noodles and minced shrimp. It's hearty, budget-friendly and tasty served with steamed rice.
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dried munggo (mung beans) (washed and drained)
- 2 quarts water
- 1 tablespoon oil
- 1 medium onion (peeled and chopped)
- 3 cloves garlic (peeled and minced)
- 1 large tomato (chopped)
- 1 tablespoon fish sauce
- 1/2 pound shrimp ( peeled, deveined, and cut into 1/2-inch pieces)
- 2 ounces sotanghon
- 1 bunch fresh spinach, stems trimmed
- salt and pepper to taste
Instructions
- 1
In a pot over medium heat, combine beans and water. Bring to a boil, skimming off the 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.
- 2
In another pot over medium heat, heat oil. Add garlic and onions and cook until tender and aromatic.
- 3
Add tomatoes and cook, mashing with the back of a spoon, for about 3 to 5 minutes or until softened and release juice.
- 4
Add shrimp and cook for about 1 to 2 minutes or until color changes to pink.
- 5
Add fish sauce and continue to cook for about 1 to 2 minutes.
- 6
Add cooked mung bean including liquid. Bring to a boil.
- 7
In a bowl, soak sotanghon in warm water for about 1 to 2 minutes or until just softened. Drain well and set aside.
- 8
Add sotanghon and cook for 3 to 5 minutes or until noodles are translucent. Season with additional salt and pepper to taste.
- 9
Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach are just wilted. Serve hot.