Ingredients

• 1 cup uncooked mung beans

• 2 to 2 ½ tablespoons hibi small dried shrimp

• 1 bunch fresh spinach

• 3 tablespoons patis fish sauce

• 5 ½ cups water

• 1 medium onion chopped

• 5 cloves garlic crushed

• 3 medium ripe tomatoes cubed

• 3 tablespoons cooking oil

• ¼ teaspoon ground black pepper

Instructions

• Boil 4 cups of water in a cooking pot. Add the mung beans and continue to boil until the beans absorb all the water. Set aside.

• Heat oil in a separate pot. Sauté garlic, onion, and tomato until soft.

• Add the hibi and mung beans. Stir.

• Pour-in remaining water into the pot. Let boil. Cover and cook for 10 minutes.

• Add the spinach. Cook for 3 minutes.

• Add the fish sauce and ground black pepper. Stir and cook for 2 minutes more.

• Transfer to a serving bowl. Serve.