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.
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….
Then serve and enjoy this healthy dinner! :)
Did you find this post helpful? Please feel free to: Click share buttons. Subscribe to our mailing list. Like our facebook page. Or post a comment and tell me what you think. I'd love to hear from you. xoxo :)
Also from KusineraDavao