Ingredients

How to make it

  • Put 2 cups of dried munggo in a pot, add 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 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 oil, sauté garlic, onions, tomatoes, tinapa
  • flakes, hibe and add the mongo, including the sauce.
  • Simmer for about 3 minutes.
  • Season with salt and pepper and just before taking off of the heat add some talbos ng ampalaya.
  • Place in a bowl and top with chicharon, if desired.
  • Best combined with steamed rice.

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