Ah, ginisang munggo. A fitting poor man’s dish for a poor man like myself. I have always loved this bean stew, and I am so glad that mung beans are plentiful everywhere. I remember enjoying this dish during my childhood, and how, a time came, when it was kept from being served due to my Dad’s gout. This is also my preferred dish when eating out in a carinderia. Goes really well with any meat dish. In this case, I decided to pair it with Fried Pompano. It was on sale in the nearby grocery, so whooptidoo.
- 1 cup of Mung beans
- 3 cups of water
- 200 grams of pork belly, cut into small strips
- about 8 medium shrimps, peeled and deveined. Keep heads to make:
- a cup of “shrimp head water”
- tinapa flakes (if you have it. I used left overs from bottled tinapa in oil. That’s all I had)
- a spoon of minced garlic
- medium onion, sliced
- tomatoes, sliced
- a cup of your choice of leafy vegetables like ampalaya leaves, malunggay (moringa), or spinach leaves
- oil for pan frying your fish
- ginger, sliced (for the fish)
- salt and pepper
- 2 tablespoons of patis or fish sauce
- soy sauce and kalamansi for dip
Immerse all beans in a bowl of water. Get rid of those that float on the surface. Clean thoroughly and let it soak while you prepare your shrimp head water. Take out the heads of the shrimp, mash them to let the juices out, add a cup of water, and let it boil in a pot. Strain, set the soup aside and get rid of the shrimp parts. In the same pot, boil 3 cups of water and the drained beans. Lower heat and let it simmer. This might take an hour so prepare the other stuff but keep an eye on the beans and keep it from drying up by adding water from time to time. I want mine soupy so it’s up to you how you want it. The shrimp soup should be poured in at the latter part of boiling, say after 30 minutes.
Meanwhile, after having cleaned the fish by removing the scales, entrails and the fins, make two or three cuts on its sides. Rub it all over with salt and pepper, and put slices of ginger under the gills and in the stomach (you took out the entrails, remember?) Set aside in the refrigerator.
Back to the beans. Get a big wok and fry the pork belly strips in its own oil until crispy. Take out the oil and leave a spoonful of oil in the wok. Saute minced garlic, onions, and tomatoes. Add shrimps and tinapa flakes and stir fry. Pour in boiled mung beans and simmer for 3 minutes. Put patis, salt, and pepper to taste. Turn off heat and stir in your leafy vegetables. Set it aside for now and fry the fish in a pan with oil until golden brown and crispy. The ginger will get rid of the fishy smell and make it more fragrant.
Serve both dishes while hot. Remember to make your soy sauce and kalamansi dip for the fish, and top your Mung Bean stew with all those crunchy pork cutlets. Yum.