Ginisang Monggo with Dilis (Sautéed Mung Beans with Dried Anchovies)

Ginisang Monggo with Dilis (Sautéed Mung Beans with Dried Anchovies)

Ingredients:

1/2 cup of Monggo Beans (Mung Beans)

4 cups of Water

1 tbsp Canola Oil

2 cloves Garlic, crushed

1 small Onion, thinly sliced

1 Tmall tomato, diced

1/2 Bouillon Cube

1/2 tbsp Fish Sauce

1 tsp Ginger, thinly sliced

1 tsp Sugar

Salt and Ground black pepper to taste

12 Shrimps, shelled and deveined

1/4 cup small Dried Anchovies

Instructions:

Wash monggo beans thoroughly.

Then soak them in a clean tap water for 6 hours to soften.

Rinse them thoroughly, and place in a pot.

Add-in water, and boil on medium low heat for about 20 minutes, or until soft but not mushy.

Drain the monggo beans stock in a separate bowl, and set aside.

Set boiled monggo beans aside.

In a heated shallow pan, pour-in a little oil, and sauté the dried anchovies until brown and crunchy. (Do not burn!)

Remove from heat and set aside.

In the same shallow pan, add-in oil and sauté the garlic until fragrant.

Then add-in the onions and cook them until translucent.

Add-in the tomatoes, and the bouillon cube. Sauté for about a minute.

Then add-in the shrimps, and let it cook for another 2 minutes.

Add-in the boiled monggo beans along with the sautéd dried anchovies. 

Pour-in the monggo beans stock. Let it simmer for 5 minutes.

Add-in the fish sauce and ginger.

Sprinkle a dash of ground black pepper, and salt to taste.

Add-in sugar.

Cover and let it simmer for 5 minutes more on medium low heat.

Stir to avoid scorching.

Taste, and add adjust seasoning if needed.

Turn off heat. Transfer in a serving bowl, and serve hot with plain rice.

Happy Cooking!!