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Monggo with Tuyo Recipe (Mung Beans with Salted Fish)

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 5
Author: Vanjo Merano


  • 2 cups mung beans monggo
  • 6 pieces bottled tuyo or fried tuyo, head removed
  • 2 cups malunggay leaves
  • 2 to 3 tablespoons fish sauce patis
  • 1 tablespoon garlic minced
  • 5 cups water
  • Ground black pepper to taste
  • 1 medium yellow onion sliced
  • 2 medium plum tomatoes diced
  • 3 tablespoons cooking oil


  • Pour 5 cups of water in a cooking pot. Let boil.
  • Put-in the mung beans. Cover and cook in low to medium heat until the mung beans completely absorb the water. Add more water if needed. Set aside.
  • Heat the oil in a large cooking pot.
  • Sauté the onion, tomato, and garlic
  • Once the onion gets soft, add the salted fish (tuyo). Cook for 1 minute.
  • Add the cooked mung beans. Stir.
  • Put-in the malunggay leaves, fish sauce, and 1 cup water. Stir and cook uncovered for 3 to 7 minutes or until the desired consistency is achieved. You can add more water if needed.
  • Sprinkle some ground black pepper to taste.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!


Serving: 5g