Ginisang Munggo WIth Sotanghon is a dish a lot of Filipinos love. Call it a comfort food you may, because coming home to this warm soupy dish is a nice way to conclude a tiring day. Plus, it is even ‘sulit’ when it comes to the cost of cooking this.
Learn how to make this dish extra yummy! See recipe here:
INGREDIENTS:
- 1 cup dried munggo, washed and drained
- 2 oz sotanghon
- ½ pound shrimp, peeled and cut into ½-inch pieces
- 1 large tomato, chopped
- 1 bunch fresh spinach, stems trimmed
- 7 cups water
- 1 tbsp fish sauce
- 1 medium onion, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 tsp salt
- salt and pepper, to taste
- 1 tbsp oil
HOW TO COOK:
- Soak the sotanghon in a bowl of warm water for about 1 to 2 minutes or until softened. Drain well and set aside.
- Combine the munggo, water, and 1 teaspoon of salt in a pot.
- Heat over medium heat and bring to a boil.
- Skim off froth that accumulates and beans that float on top.
- Lower heat, cover, and cook for about 1 hour or until beans are softened and skins have burst.
- Pour and heat oil in another pot, over medium heat.
- Add the garlic and onions and cook until tender and aromatic.
- Add tomatoes and cook, mashing with back of spoon, for about 3 to 5 minutes or until softened and releases juice.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add shrimp and cook for about 1 to 2 minutes or until color changes to pink.
- Add cooked munggo, including the liquid, and bring to a boil.
- Add the sotanghon and cook for 3 to 5 minutes or until noodles are translucent.
- Season with additional salt and pepper to taste.
- Add the spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach are just wilted.
- Serve hot. Enjoy!
IMAGE: rochellesychua.com
Also try: Ginisang Munggo
