Tipid Sarap Monggo na may Kangkong at Hibi is an inexpensive version of ginisang monggo. It is also easy to cook and it tastes great! Enjoy this for lunch or dinner with the entire family.
How to Cook Tipid Sarap Monggo na may Kangkong at Hibi
We are going to cook the mung beans without preparing it in advance. This means that there is no soaking involved. It will be cooked straight from the package.
This is the method that I usually do when I decided to cook it on a spur of the moment. It takes a bit of time to tenderize the beans, but the result is still superb.
Start by sautéing onion, garlic, and tomato. Do this until the tomato starts to soften. I also saute the mung beans quickly before adding water. We’ll need lots of water to tenderize it.
Boil the beans on a covered pot until it gets soft. The consistency of the stew should also be thick. The key in the step is to stir the mixture every few minutes while adding more water as needed. We don’t want it to dry up.
In terms of flavor, I just add a piece of Knorr Shrimp Cube. This is enough to flavor the entire dish. All we need to do is season it with patis (fish sauce) and pepper at the end.
However, you can always add extra ingredients if available. Small dried shrimp called “hibi” and crushed pork cracklings (chicharon) were the additional ingredients that I added. I placed these in the pot after tenderizing the beans.
This dish is also great with veggies. There are a lot of options to choose from. This recipe makes use if kangkong. It is a type if water spinach. I added the stalks first and the leaves were placed-in during the last 2 minutes of cooking. You may also add regular spinach as an alternative.
Ginisang monggo, as most people call it, is best eaten as a main dish with rice. It can also go by itself with fried meat or fish.
You might also want to try its pork counterpart.
Try this recipe. Enjoy!
Tipid Sarap Monggo
- 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.
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