Ginisang Monggo with Sotanghon Recipe
This simple and delicious dish uses the fresh and earthy taste of monggo beans mixed with clear sotanghon noodles served in a shrimp and fish flavored broth.
When boiling the monggo beans, make sure to remove the froth and beans floating on top to keep the soup clear of impurities and dirt.
- 1 cup dried munggo (mung beans), washed and drained
- 100 g sotanghon, soaked and drained
- 300 g shrimp, peeled
- 2 cloves garlic, minced
- 1 pc onion, minced
- 1 large tomato, chopped
- 1 bunch dahon ng ampalaya, stems trimmed
- 7 cups water
- 1 tbsp fish sauce
- Knorr Fish Cubes
- 1 tbsp oil
- pepper, to taste
- Let's start with the monggo seeds. Prepare a pot that’s big enough to cook the monggo in and fill it with water just to cover them. Bring this to a boil, make sure to remove the froth and beans floating on top. Reduce the heat to low and cook until the beans have softened and skin bursts. Remove from heat and set aside.
- Next, we work on the sothanghon soup. Get another medium sized pot and turn your heat into medium before pouring the oil. Toss in the onions and garlic and cook them until they are light in color.
- Throw in the tomatoes and cook this for about 3-5 minutes. Once the tomatoes are soft, you may throw in the shrimps but make sure to cook this for about 2 minutes only or once the color turns pink because shrimps cook quickly.
- In the soup pot, Add Knorr Fish Cubes and cooked mung bean including liquid. Bring to a boil. Add sotanghon and cook for 3 to 5 minutes or until noodles are softened and translucent. Season with fish sauce and pepper. Turn off heat then add in the dahon ng ampalaya. Season well with salt and pepper.
- Without milk
- Egg Free
- Lactose Free
- Nut Free