Ginisang Munggo (Dairy-Free)

Ingredients

• 1 cup Mung beans
• 6 cups Water
• about 225 g Shrimp (peeled and deveined)
• about 142 g Spinach
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 large Tomatoes (diced)
• 1 tbsp Fish sauce
• 2 tbsp Cooking oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of mung beans under cold running water, then place them in a bowl and cover with water. Let them soak for at least 30 minutes.
2. 2Drain the soaked 1 cup of mung beans. Place the drained mung beans in a large heavy-bottomed pot and add the 6 cups of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 30-40 minutes, or until the beans are tender. You can check for tenderness by tasting a few beans.
3. 3While the mung beans are simmering, heat the 2 tablespoons of cooking oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 3 cloves of minced garlic and the 1 medium diced onion and cook, stirring occasionally, for 5-7 minutes until the onion is softened and translucent.
4. 4Add the 1 large diced tomatoes to the skillet with the garlic and onion. Continue to cook for another 3-5 minutes, stirring occasionally, until the tomatoes have softened.
5. 5Add the about 225 g of shrimp to the skillet. Cook, stirring, for 2-3 minutes, or until the shrimp turn pink and opaque. The internal temperature of the shrimp should reach 63°C.
6. 6Carefully pour the contents of the skillet into the large pot with the tender mung beans. Stir in the 1 tablespoon of fish sauce.
7. 7Add the about 142 g of spinach to the pot. Stir gently until the spinach wilts, which should take about 1-2 minutes. Serve hot with rice.

Related Guides