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.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes