Monggo with fish is always a good combination. This Spicy Monggo with Tinapa recipe is an example of how to incorporate fish with ginasang monggo. It is very tasty and spicy. This budget-friendly dish can feed up to 6 persons. Sarap!
Spicy Monggo with Tinapa is the first spicy monggo dish that I featured. I like the idea of adding cayenne pepper powder to my bowl of pork monggo before eating. It makes it more appetizing and gives the dish a bit of kick. Why not add chili pepper to fish monggo during the cooking process? — so here goes the recipe. It came exactly how I want it to be: yummy, spicy, and appetizing!
I used tinapang galunggong for this recipe. You can use your favorite fish variety. We only need the meat from the fish. You can purchase either tinapa flakes or you can manually remove the meat from a whole fish. If using a whole smoked fish, you do not need to fry it. The fish is already partially cooked (it was smoked to become tinapa). This means the the meat is already flaky and can be easily separated by hand.
When it comes to the greens, I used ampalaya leaves. It is good for the health and it also give the dish the taste that I want. Feel free to use either spinach, malunggay, bok choy, or a combination of these greens. 8 to 10 pieces of Thai chili is enough to make this monggo dish spicy. Try to adjust the amount of chili based on your tolerance level. You may also use cayenne pepper powder or chili flakes.
Note that I added a piece of Knorr Shirmp Cube in this dish. The flavors of tinapa and shrimp blends well and makes the dish taste even better. Please take it easy on the rice and enjoy your meal.
Try this Spicy Monggo with Tinapa Recipe. Let me know what you think.
Spicy Monggo with Tinapa
- 3/4 cup tinapa flakes
- 14 ounces monggo
- 1 Knorr Shrimp Cube
- 1 1/2 cups ampalaya leaves
- 2 medium tomato cubed
- 1 medium onion chopped
- 8 pieces Thai chili
- 4 cloves garlic crushed
- 8 to 10 cups water
- 3 tablespoons fish sauce patis
- 1/4 teaspoons ground black pepper
- 3 tablespoons cooking oil
- Heat oil in a pot.
- Saute garlic, onion, and tomato until it becomes soft.
- Add tinapa flakes. Stir. Cook for 1 minute.
- Add Thai chili and monggo. Cook for 2 minutes.
- Pour water. Let boil.
- Add Knorr Shrimp Cube. Cover and cook in medium heat until monggo becomes soft. Note: add water if needed.
- Put the ampalaya leaves into the pot and then add fish sauce and ground black pepper. Stir. Cook for 3 to 5 minutes more.
- Transfer to a serving bowl. Serve with rice.
- Share and enjoy!