by betteirene
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my 44 recipes »
healthierkitchen's Testing Notes:
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Expand1 1/2 cups dried mung beans, rinsed Ask a question about this ingredient
1/2 cup salt pork or thick-sliced bacon, cut into matchsticks Ask a question about this ingredient
1 medium yellow onion, diced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
3 tablespoons small dried shrimp Ask a question about this ingredient
1 tablespoon (or to taste) fish sauce Ask a question about this ingredient
1/2 cup ampalaya (chili leaves) or 2 cups spinach, chopped Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
Place the rinsed mung beans in a 4-quart stock pot or Dutch oven; pour in enough water to cover the beans by one inch. Bring to a boil over medium-high heat over medium high heat, then lower the heat and let the beans simmer for a half hour. Remove from heat and set aside for one hour. The beans will continue to swell as they absorb water during ths rest period.
Ask a question about this stepIn a heavy saute pan, fry the pork pieces over medium heat until they are very crispy and golden and have rendered all their fat. With a slotted spoon, transfer the pork to a small bowl and set aside.
Ask a question about this stepSaute the onion in the rendered pork fat over medium heat until transparent. Add the garlic and stir. Spoon off excess fat and discard. Add a ladle of cooking water from the mung beans and deglaze the pan. Stir the onions and garlic into the pot of mung beans. Add the dried shrimp and stir. Bring the mixture to a boil, then turn heat down and simmer for an additional 20 minutes.
Ask a question about this stepSeason mung bean soup with fish sauce. Taste, and add salt and pepper as desired. Stir in the ampalaya or spinach and simmer for 5 more minutes. Ladle into bowls and top with fried pork. Serve immediately
Ask a question about this stepThe photo is beautiful! In fact, it looks better than any version I've ever made. Growing up, all my kids ate bean or pea soups, but with this one, half ate it, the other half made peanut butter and jelly. Hmmm. . .wonder if the non-eaters would have liked it if my version looked like yours.
In the 50s, when it was impossible to find ethnic foods out side of big cities, my mom used fresh shrimp, which would turn rubbery and chewy because she liked her shrimp that way--overcooked. At private homes and in restaurants, more and more Filipinos have been steering clear of dried shrimp and are using fresh shrimp nowadays, and they're wisely adding it near the end of the cooking time. I think those salad shrimp would be a fine addition.
I'm glad you had fun with this.
Hi betteirene - planning to make this tomorrow. The bulk bin advised soaking the mung beans overnight - do you do that?
Put up a photo of my results - feel free to delete. I thought it was delicious - I was wondering if you ever add fresh shrimp. I have some of those little salad ones frozen and was thinking of adding some in to the leftovers.
this sounds great and different from anything I've ever made. Looking forward to giving it a try!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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Kamusta, betteirene! These winter months are making me crave munggo! Just thought I'd point out above that you indicate ampalaya (chili leaves). Ampalaya is a bittermelon and goes wonderfully in munggo, but is definitely not chili leaves. My mother loves hers with that bitter taste. Might I suggest malunggay (moringa) or gabi (taro) leaves?