Ginisang Munggo (Sautéed Mung Beans)

Instructions

1. 1Rinse the 1 cup of Mung Beans thoroughly under cold water. Place the rinsed mung beans in a large heavy-bottomed pot with the 6 cups of Water. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the mung beans are very tender and easily mashed.
2. 2While the mung beans are simmering, prepare the aromatics and vegetables. Finely chop the 1 medium Onion, mince the 3 cloves Garlic, and dice the 1 medium Tomato. Cut the 1/2 medium Bitter Melon (Ampalaya) in half lengthwise, scoop out the seeds, and then slice it thinly. Wash the 2 cups of Spinach.
3. 3Heat the 2 tablespoons of Cooking Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the chopped 1 medium Onion and minced 3 cloves Garlic, and sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.
4. 4Add the diced 1 medium Tomato to the skillet and cook for 3-4 minutes, stirring occasionally, until the tomato has softened.
5. 5Add the about 225 g Shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
6. 6Once the mung beans are tender, carefully add the cooked mung beans and their cooking liquid to the skillet with the shrimp and vegetables. Stir in the 1 tablespoon of Fish Sauce (Patis). Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C) and cook for 2 minutes.
7. 7Add the sliced 1/2 medium Bitter Melon (Ampalaya) and the 2 cups of Spinach to the skillet. Stir gently and cook for 3-5 minutes, until the spinach is wilted and the bitter melon is slightly tender but still has a slight bite.
8. 8Serve the Ginisang Munggo hot, ideally with steamed rice.