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!!

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

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

Ingredients:

1/2 cup of Monggo Beans (Mung Beans)

4 cups Water

1 tbsp Cooking Oil

2 Cloves Garlic, crushed

1 small Onion, sliced thinly

1 small Tomato, diced

1/2 Bouillon Cube

1/2 tbsp Fish Sauce

1/2 tsp Ginger Powder

1 tsp Sugar

10 Shrimps, peeled and deveined

a handful of small-sized Dried Anchovies

salt and ground black pepper to taste

Instructions:

Wash monggo beans thoroughly, and soak in a clean tap water for 6 hours to soften.

Rinse well, and place in a casserole dish.

Boil in monggo beans in 4 cups of water on medium low heat for about 15-20 minutes, or until soft but not mushy.

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

Set boiled monggo beans aside.

In a shallow pan, wipe a little oil and sauté the dried anchovies until brown and crunchy. (Do not burn so it will not give a bitter taste!) Remove from heat and set aside.

In the same shallow pan, put oil and sauté the garlic until fragrant.

Add the onions and cook them until translucent.

Add tomatoes. Add the bouillon cube, and cook for a minute.

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

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

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

Add the fish sauce and ginger powder.

Sprinkle ground black pepper, and salt to taste. Add sugar.

Cover and let it simmer for an additional 5-10 minutes on medium low heat.

Stir it from time to time to avoid scorching.

Taste, and season more if needed.

Serve hot with plain rice. Enjoy!!