Monggo Soup for a Rainy Day
Monggo is the Tagalog word for mung bean, which is mainly cultivated around Asia and the dry and hot regions of Southern Europe. Monggo has varied usages in different Asian cuisines. It could be a main dish, a merienda or snack, even a dessert!
Monggo Soup is an excellent main dish often served with rice. Since monggo beans are hard, they have to be boiled in water for half an hour to soften and then later on sautéed with tomato, shrimp, and ampalaya tendrils.
- 2 cups of dried monggo beans
- 5-6 cups of water
- 2 tbsp. cooking oil
- 3 cloves garlic, sliced thinly
- 1 medium red onion, diced
- 1 tomato, sliced thinly
- ¼ cup shrimp, chopped into small pieces* (optional)
- 1 tsb patis (fish sauce)
- Talbos ng ampalaya (bitter gourd tendrils), about a handful, washed* (optional)
In a pot, bring 5 to 6 cups of water and the beans to a boil. If the beans quickly absorb the water, add a few more cups.
Let the beans cook for 30 to 40 minutes or until soft and there is just little liquid left in the pot. Set aside.
In a separate pan, sauté garlic, onions, tomatoes, and shrimp. When the shrimp turns slightly pink, add the monggo.
Add the fish sauce and season with salt and pepper. Let it cook for 3-5 minutes.
Add the talbos ng ampalaya (bitter gourd tendrils), and let it cook for a minute.
Remove the pan from the heat.
Transfer in a serving bowl and that’s it! Enjoy Monggo Soup!
Tita Kathy’s tip:
Instead of shrimp, try adding chicharon or pork cracklings for Monggo Soup. But if you were able to get hold of tuyo for this recipe, the better! Try making your own monggo soup and let me know what you think. Until next time!