Monggo with Malunggay Recipe

Have I told you that I’m a malunggay fanatic? If i could put malunggay in every dish I cook, I would. This is not possible of course, but I do include malunggay in every chance I get. And this recipe is one of them.

My husband says this is the most delicious monggo and malunggay dish he ever tasted. I’m not sure if he’s just fooling around but I’d like to believe otherwise. Ha-ha! Anyways, the reason it’s good is because of the aroma of the salted fish and I boil the monggo (or mung bean) to the point where the beans burst. I like the starch of the beans to mix with the water to create that sandy texture of the soup. So… here’s my monggo with malunggay recipe. I hope you'll like it too.

1. In a pot, put water over the monggo to know if there are floating beans. These floating ones will never soften during the whole cooking process so it’s imperative to remove them, they’re like dead beans. Rinse the monggo then pour out the water and replace with 4 cups of water and simmer till the beans soften.

2. I mentioned that I keep boiling the monggo till they burst so the starch incorporates with the water so you may need to add 2 more cups of water to achieve this consistency. The sandy texture is what we love about the soup. After simmering, turn off heat and set aside.

3. Mince the garlic and the salted fish. Slice the onions and tomatoes.

4. Saute garlic till brown. Add in onion till transparent. Add in the tomatoes and salted fish and saute for 2 more minutes.

5. Pour in the softened monggo and add 2 more cups of water. I like the monggo with malunggay recipe to have a lot of water. It tends to dry up after a couple of minutes to an hour so this prevents it. Simmer for 5 minutes.

6. Add in spring onions, salt and pepper. Add more salt according to taste. Simmer for a minute.

You may serve the soup already if you don’t have malunggay leaves (you may also use spinach) or if you simply prefer the soup to be this way. But if you add malunggay leaves..then….

7. Add in the malunggay leaves and stir. Cover the pot and turn off the heat. Let the remaining heat cook the malunggay leaves.

Then serve and enjoy this healthy dinner! :)

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