Monggo with Hibi (Mung beans with small dried shrimp)


1 cup uncooked mung beans
2 to 2 ½ tablespoons hibi (small dried shrimp)
1 bunch fresh spinach
3 tablespoons patis (fish sauce)
5 ½ cups water
1 medium onion, chopped
5 cloves garlic, crushed
3 medium ripe tomatoes, cubed
3 tablespoons cooking oil
¼ teaspoon ground black pepper


Boil 4 cups of water in a cooking pot. Add the mung beans and continue to boil until the beans absorb all the water. Set aside.

Heat oil in a separate pot. Sauté garlic, onion, and tomato until soft.

Add the hibi and mung beans. Stir.

Pour-in remaining water into the pot. Let boil. Cover and cook for 10 minutes.

Add the spinach. Cook for 3 minutes.

Add the fish sauce and ground black pepper. Stir and cook for 2 minutes more.

Transfer to a serving bowl. Serve.

Share and enjoy!

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