Wednesday, November 30, 2011

Simple stewed mung beans in Bicol style

I did not use flour here as it may alter the taste of the whole dish. However, I took enough time to soften the beans to thicken the soup a bit. One may use okra (lady's fingers) as a thickening agent. For enjoyable meal, use condiments like vinegar or fresh chillies.

2L water
1 cup of munggo (mung) bean, cleaned and washed
200ml water
2 tsp vegetable oil
250g pork, cubed
1 tsp salt
3 cloves of garlic
1 pc onion, sliced
3 pcs tomatoes, wedge cut
1 pc of big ampalaya, seeded and sliced
2 T of fish sauce
4 green chillies, long
salt and pepper, to taste

Boil water and stew mung beans for 2 hours in deep casserole. In a separate pot, put in water, pork cubes, and salt. Boil meat until water is greatly reduced. Brown the meat, and mix in and saute garlic, onion and tomatoes. If softness of munggo is achieved, add in the mixture, ampalaya, fish sauce, long chillies to a casserole. Simmer for 15 minutes. Season with salt and pepper. Best serve with rice and fried fish or fresh chilli (a Bicolano approach).

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