Monggo/ Sauteed Mung Beans

uncooked mung beans

Ingredients:

Mung beans- about 250 mg.

3-4 cups of water

ampalaya leaves

1 cup ground or minced pork

1 large onions, minced

2 cloves garlic minced

1 tbsp sliced ginger

3-5 pcs tomatoes, cubed

Procedure:

1. Boil mung beans in 3-4 cups of water until tender, or better mashed in appearance. Set aside.

2. Fry pork until brown, saute ginger, garlic, onions, then tomatoes.

3. Add the mung beans including broth.

4. Let it boil, then season with salt or fish sauce.

5. Add in the ampalaya leaves.

6. Simmer for about 1 min, remove from heat.

Serve with Steamed rice.

Instead of ampalaya leaves, chinese pechay, or malunggay leaves can be used, also the kal-kalunay (local spinach), or the bag-bagkong. On some parts of the country, they prefer Monggo or Sauteed Mung Beans a little sour. So they use the young leaves or the flowers of the tamarind tree.