Monggo na may Kangkong at Hibi

The most effective method to Cook Tipid Sarap Monggo na may Kangkong at Hibi

We are going to cook the mung beans without setting it up ahead of time. This implies there is no splashing included. It will be cooked directly from the bundle.

This is the technique that I ordinarily do when I chose to cook it on an off the cuff. It requires some investment to soften the beans, yet the outcome is as yet wonderful.

Start by sautéing onion, garlic, and tomato. Do this until the tomato begins to relax. I likewise saute the mung beans rapidly before including water. We'll require heaps of water to soften it.

Heat up the beans on a secured pot until it gets delicate. The consistency of the stew ought to likewise be thick. The key in the progression is to mix the blend at regular intervals while including more water varying. We don't need it to evaporate.

Regarding flavor, I simply include a bit of Knorr Shrimp Shape. This is sufficient to enhance the whole dish. We should simply prepare it with patis (fish sauce) and pepper toward the end.

Nonetheless, you can generally include additional fixings if accessible. Little dried shrimp called "hibi" and squashed pork cracklings (chicharon) were the extra fixings that I included. I put these in the pot subsequent to softening the beans.

This dish is likewise incredible with veggies. There are a ton of choices to browse. This formula makes use if kangkong. It is a sort if water spinach. I included the stalks first and the leaves were put in during the most recent 2 minutes of cooking. You may likewise include customary spinach as another option.

Ginisang monggo, as a great many people call it, is best eaten as a fundamental dish with rice. It can likewise pass without anyone else with seared meat or fish.

You may likewise need to attempt its pork partner.

Fixings

1 cup mung beans

1 piece Knorr Shrimp Shape

1 teaspoon hibi dried little shrimp

1 pack kangkong washed

1 piece onion cleaved

1 piece tomato cubed

4 cloves garlic cleaved

3 tablespoons chicharon squashed (discretionary)

4 cups water

3 tablespoons cooking oil

Patis and ground dark pepper

US Standard - Metric

Directions

Warmth oil in a cooking pot.

Saute onion, garlic, and tomato. Proceed until tomato mellow.

Include mung beans. Cook for 1 moment.

Pour water. Let bubble.

Include Knorr Shrimp Shape. Mix. Spread the pot and afterward keep cooking until mung beans gets delicate and the surface of the soup thickens.

Include hibi and kangkong stalks. Cook for 3 minutes.

Season with fish sauce and ground dark pepper.

Include kangkong leaves. Keep cooking for 2 minutes.

Move to a serving plate. Present with rice. Share and appreciate.

Sustenance

Calories: 240kcal | Starches: 25g | Protein: 14g | Fat: 10g | Immersed Fat: 1g | Cholesterol: 7mg | Sodium: 321mg | Potassium: 542mg | Fiber: 6g | Sugar: 4g | Nutrient A: 798IU | Nutrient C: 12mg | Calcium: 70mg | Iron: 3mg