Ginisang Munggo With Ampalaya
Ginisang Munggo With Ampalaya is a nutritious and delicious recipe that combines the nutty and earthy flavors of mung beans with a slightly bitter taste of ampalaya (bitter melon) in one savory dish. It's a comforting and satisfying main dish that is usually paired with rice for any meal of the day.
Equipment
1 dutch oven
1 skillet
Ingredients
- 1 cup mung beans
- 4 cups water or bone broth
- 1 medium onion sliced moon-shape
- 1 inch ginger julienned
- 2 teaspoon garlic minced
- 1 cup tomatoes diced
- 1 large bitter melon sliced moon-shape
- 3 tablespoons fish sauce
Instructions
- Wash and rinse the mung beans thoroughly and then drain them.
- In a medium-sized pot or Dutch oven, combine the washed mung beans and 4 cups of water. You can also use bone broth instead of water to add flavors.
- Bring to a boil, then reduce the heat to low. Let it simmer until the mung beans are tender. This can take about 20-30 minutes.
- While the mung beans are cooking, let's prepare the other ingredients. Slice the ampalaya in half, and remove the seeds with a spoon. Slice it into thin, half-moon shapes. Soak it in salt water for 10 minutes to remove some bitterness. Drain the water.
- Minced the garlic, sliced the onion in a half-moon shape, and julienned the ginger. Don't forget to dice the tomatoes too.
- In a separate pan or skillet over medium heat, saute the garlic, onions, and ginger until translucent.
- Add the tomatoes and cook them until soft and wilted.
- Once the munggo is finally cooked, add the cooked aromatics and tomatoes to the pot of munggo soup. Bring it to a boil.
- Add the sliced ampalaya and shrimp to the pot. Cook for about 2-4 minutes.
- Add your leafy greens. Turn off the heat. Cover the pot to cook them with the residual heat. Serve in a bowl with rice on the side.
Notes
Recipe Notes:
- Soak your mung beans for a few hours up to overnight to cook them faster and easier to digest. You can also use an instant pot to cook it faster.
- Let the bean soup cool and transfer them to a glass container with a lid. Store them in the refrigerator for up to 5 days.
Nutrition
Serving: 6servingsCalories: 140kcalCarbohydrates: 26gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 723mgPotassium: 596mgFiber: 7gSugar: 4gVitamin A: 321IUVitamin C: 20mgCalcium: 66mgIron: 3mg
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