Tipid Sarap Monggo
A delicious version of Filipino mung bean stew with water spinach and dried shrimp.
Servings: 6 people
Calories: 240kcal
Ingredients
- 1 cup mung beans
- 1 piece Knorr Shrimp Cube
- 1 teaspoon hibi dried small shrimp
- 1 bunch kangkong washed
- 1 piece onion chopped
- 1 piece tomato cubed
- 4 cloves garlic chopped
- 3 tablespoons chicharon crushed (optional)
- 4 cups water
- 3 tablespoons cooking oil
- Patis and ground black pepper
Instructions
- Heat oil in a cooking pot.
- Saute onion, garlic, and tomato. Continue until tomato softens.
- Add mung beans. Cook for 1 minute.
- Pour water. Let boil.
- Add Knorr Shrimp Cube. Stir. Cover the pot and then continue cooking until mung beans gets very tender and the texture of the soup thickens.
- Add hibi and kangkong stalks. Cook for 3 minutes.
- Season with fish sauce and ground black pepper.
- Add kangkong leaves. Continue cooking for 2 minutes.
- Transfer to a serving plate. Serve with rice. Share and enjoy.
Nutrition
Calories: 240kcal | Carbohydrates: 25g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 321mg | Potassium: 542mg | Fiber: 6g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 3mg