Spicy Monggo with Tinapa
This is a recipe for 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.
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