Ginisang Munggo with Sotanghon

Ginisang Munggo with Sotanghon. I love ginisang munggo especially if it is topped with tinapa or dried fish. I also like my munggo sautéed with ginger and a lot of ampalaya. It is one of the most loved Pinoy comfort food. See my previous post on ginisang munggo. Cooking munggo is fairly easy everyone has their own way of cooking, in fact there are countless variation. Here is another one with sotanghon noodles.
Ginisang Munggo at Sotanghon

Ginisang munggo at chicharon was how we preferred these mung beans prepared but occasionally, he would request that I cooked munggo the way his mother did when he was growing up, with minced shrimp and cellophane noodles. Munggo, in themselves, are cheap peasant fare. Chopping the shrimp into bite-sized pieces and adding noodles are ingenious ways to even further the dish. Try this tonight and please share in the comments below your favorite munggo recipes. Enjoy!


Ginisang Munggo at Sotanghon
Prep Time: 15 minutes
Cook Time: 1 hour, 20 minutes
Yield: 6 Servings
Ginisang Munggo at Sotanghon
Ingredients
  • 1 cup dried munggo (mung beans), washed and drained
  • 2 ounces sotanghon
  • 1/2 pound shrimp, peeled and cut into 1/2-inch pieces
  • 3 cloves garlic, peeled and minced
  • 1 medium onion, peeled and minced
  • 1 large tomato, chopped
  • 1 bunch fresh spinach, stems trimmed
  • 7 cups water
  • 1 tablespoon fish sauce
  • 1 teaspoon salt and more to taste
  • 1 tablespoon oil
  • pepper to taste
Instructions
  1. In a bowl, soak sotanghon in warm water for about 1 to 2 minutes or until just softened.
  2. In a pot over medium heat, combine beans, water and 1 teaspoon salt. Bring to a boil, skimming off froth that accumulates and beans that float on top. Lower heat, cover and cook for about 1 hour or until beans are softened and skins have burst.
  3. In another pot over medium heat, heat oil. Add garlic and onions and cook until tender and aromatic. Add tomatoes and cook, mashing with back of spoon, for about 3 to 5 minutes or until softened and releases juice. Add fish sauce and continue to cook for about 1 to 2 minutes.
  4. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink.
  5. Add cooked mung bean including liquid. Bring to a boil. Add sotanghon and cook for 3 to 5 minutes or until noodles are softened and translucent. Season with additional salt and pepper to taste.
  6. Add spinach, turn off heat and cover pot for about 2 to 3 minutes or until spinach are just wilted. Serve hot.

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