Ginisang Munggo with Shrimp and Spinach

Ingredients

• 1 cup (200g) mung beans 1 cup (200g) mung beans
• 3 cups (710ml) water 3 cups (710ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 2 cups (60g) spinach leaves 2 cups (60g) spinach leaves
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 18g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the mung beans under cold water and drain.
2. 2.
   In a large pot, bring the water to a boil. Add the mung beans and cook for 30 minutes or until tender. Drain and set aside.
3. 3.
   In the same pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant.
4. 4.
   Add the shrimp and cook until they turn pink and opaque.
5. 5.
   Stir in the cooked mung beans, spinach, tomato, and fish sauce. Cook for an additional 5 minutes or until the spinach wilts.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Mung beans — Make sure to rinse the mung beans thoroughly before cooking to remove any impurities.
• Shrimp — Choose fresh shrimp and devein them properly for the best flavor. You can also use frozen shrimp, just make sure to thaw them before cooking.
• Spinach — Use fresh spinach leaves and remove any tough stems before adding them to the stew.

Tips & Tricks

• For a richer flavor, you can add a small piece of pork or bacon while sautéing the onion and garlic.
• Feel free to adjust the amount of fish sauce according to your taste preferences.
• If you prefer a thicker stew, you can mash some of the cooked mung beans before adding the shrimp and spinach.
• Garnish the dish with chopped spring onions or fried garlic for an extra burst of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve Ginisang Munggo with steamed rice for a complete and satisfying meal. You can also pair it with a side of pickled vegetables or a fresh salad to add some acidity and crunch to the dish.

Presentation advice

When serving Ginisang Munggo, ladle the stew into individual bowls and garnish with a sprinkle of chopped spring onions or fried garlic. The vibrant green color of the spinach will beautifully contrast with the creamy mung beans and shrimp, creating an appetizing presentation.