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Monggo Guisado with Dilis and Malunggay (Mung Bean Stew with Dried Anchovies)

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 6
Author: Vanjo Merano


  • 1 1/4 cups mung beans
  • 4 to 6 cups water
  • 1/2 cup dried anchovies dilis
  • 1 cup malunggay leaves
  • 1 medium yellow onion sliced
  • 1 medium plum tomato diced
  • 3 cloves crushed garlic
  • 3 tablespoons cooking oil
  • 2 tablespoons fish sauce
  • 1/4 teaspoon ground black pepper to taste


  • Boil 5 cups of water in a cooking pot. Add the mung beans and continue to boil for 35 to 40 minutes until the mung beans expand a little and become soft (Note: add more water if needed). Set aside.
  • Heat the cooking oil in a separate cooking pot.
  • Saute the garlic and onion. Add the tomato and continue to saute for 2 minutes.
  • Put-in the dried anchovies. Stir.
  • Add the boiled mung beans. Stir. And continue to saute for 2 minutes.
  • Pour 1 to 2 cups of water. Let boil. Turn the heat between low and medium and continue to cook for 5 to 8 minutes.
  • Add-in the malunggay leaves. Stir.
  • Pour-in fish sauce and put some ground black pepper. Stir and cook for 1 to 2 minutes more.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!


Serving: 6g