Tipid Sarap Monggo
A delicious version of Filipino mung bean stew with water spinach and dried shrimp.
Servings: 6 people
- 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
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.
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