Monggo beans, 1 cup, washed and soaked in tepid water for 30 minutes prior to boiling
1 tbsp cooking oil
3 cloves garlic, crushed
1 small Onion, sliced
1 cup Pork (sliced thinly)
2 tbsp patis (fish sauce)- optional
3 medium tomatoes, sliced
1 cup broth (or more; may use water; add acoording to the consistency you want)
salt and pepper to taste
bitter melon leaves or 2 cups spinach leaves (or amount depends on how much you want)
1/2 cup shredded tinapa (smoked Herring) – optional


Boil mung beans for 30 minutes on moderately-low heat. Check from time to time to ensure it does not get dry. Stir occasionally.

When almost ready, sautee the garlic, Onion, then Pork for about 2 minutes, then add tomatoes and sautee for about 1 minute. Add patis (and tinapa, if using) and let simmer for about 10 seconds.

Add mongo and broth. Cover and simmer (you may lower the heat some more) for about 5 minutes. If you are using Shrimp, you may add at this point.

Stir and adjust the taste with salt and pepper. Turn off the heat and add the bitter melon leaves or spinach, stirring it in.

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