¼ - ⅓cupdried small shrimpsquickly rinsed and drained (optional)
1 ½cupswater or chicken brothI used Better than Bouillon chicken base
Malunggay leaves or half a bunch of Kale torn into small bite-size pieces
Salt or patisfish sauce
Precook the Mung Beans *
Place the mung beans (rinsed and drained) in a lidded pot. Fill it up with water until it reaches an inch or so of water (measure from the height of the beans). Bring to a boil (medium heat) and keep boiling for 2 minutes. Cover and turn the heat off. Let it sit until the pot is cool to the touch. Alternatively, if you forgot to do this prep, just cook using the instructions below but it will cook longer. You will need to add more water or broth to the dish.
Heat a large pot on medium heat and add oil. Saute onion and then add garlic after a minute of sauteing. Next, add the tomatoes and stir while mashing to release its juices. Then in goes the dried small shrimps, if using. Sprinkle a bit of salt, stir then add the prepared mung beans. Add water and bring to a boil. Stir occasionally until the desired thickness is reached. You may need to add more water.
Season with salt or patis then add the malunggay leaves. Cook for a minute then turn the heat off.
*I find that different brands of mung beans vary in cooking times. Some cook faster than others and water absorption also differs. Adjust accordingly.**If you’re adding pork, add after the tomatoes and saute until cooked before putting the mung beans. Flaked smoked fish is also a common addition.
Recipes made with love by Pinoybites.com : https://pinoybites.com/recipes/munggo-guisado-sauteed-mung-beans/