How to make it

  • Put 2 cups of dried munggo in a pot with double to triple volume of water (5-6 cups).
  • Bring to a gentle boil and add water if necessary as it boils and the liquid gets absorbed into the beans.
  • Continue cooking for 30-40+ minutes or until the beans soften and there is just a little liquid left in the pot (depends how soupy you like it)
  • Then in another pan, heat up the oil; sauté garlic and onions.
  • Add tomatoes coof until soft, then add tinapa flakes and hibe.
  • Tip in the cooked munggo including its sauce. Cover and simmer for about 3 minutes.
  • Season with patis and pepper and just before taking off of the heat add talbos ng ampalaya.
  • When done, place in a bowl, then add chicharon.
  • Best served with steamed rice.

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