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+ servings

Tipid Sarap Monggo

A delicious version of Filipino mung bean stew with water spinach and dried shrimp.
Prep Time5 mins
Cook Time2 hrs 10 mins
Course: Main Course
Cuisine: Fiipino
Keyword: monggo
Servings: 6 people
Calories: 240kcal
Author: Vanjo Merano


  • 1 cup mung beans
  • 1 piece Knorr Shrimp Cube
  • 1 teaspoon hibi dried small shrimp
  • 1 bunch kangkong washed
  • 1 piece onion chopped
  • 1 piece tomato cubed
  • 4 cloves garlic chopped
  • 3 tablespoons chicharon crushed (optional)
  • 4 cups water
  • 3 tablespoons cooking oil
  • Patis and ground black pepper


  • Heat oil in a cooking pot.
  • Saute onion, garlic, and tomato. Continue until tomato softens.
  • Add mung beans. Cook for 1 minute.
  • Pour water. Let boil.
  • Add Knorr Shrimp Cube. Stir. Cover the pot and then continue cooking until mung beans gets very tender and the texture of the soup thickens.
  • Add hibi and kangkong stalks. Cook for 3 minutes.
  • Season with fish sauce and ground black pepper.
  • Add kangkong leaves. Continue cooking for 2 minutes.
  • Transfer to a serving plate. Serve with rice. Share and enjoy.


Calories: 240kcal | Carbohydrates: 25g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 321mg | Potassium: 542mg | Fiber: 6g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 3mg