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.
Servings: 6 Servings
Calories: 247kcal
Ingredients
- 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
- 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.
- In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
- 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.
- In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add cooked mung beans, including liquid. Bring to a boil.
- Add ampalaya and cook for about 1 to 2 minutes or until tender yet crisp.
- Add tinapa flakes and continue to cook until just heated through.
- Season with salt and pepper to taste.
- Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.
Video
Notes
- There's no need to soak the mung beans! They'll cook and soften enough to saute in about an hour.
- Older beans take longer to cook and soften.
Nutrition
Calories: 247kcal | Carbohydrates: 24g | Protein: 23g | Fat: 5g | Cholesterol: 44mg | Sodium: 303mg | Potassium: 798mg | Fiber: 6g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 16.5mg | Calcium: 70mg | Iron: 2.7mg