My cousine have never made mung bean stew when I come over for a bite to eat, because she knew that I used to hate it, but last time I went to visit her she hade made a pot of the stew. I read on your blog that you like munggo now, so I made some.
Wow, this was a munggo dish I never tried befor. My cousin had made this stew with Lechon left overs and it tasted heavenly, had I had this type of mung bean stew when I was younger I would have liked it a lot more. HERE is the recipe for the mung bean stew I have been used to.
You make this stew the same way you make the traditional stew, but with roasted pig that you call lechon in the Philippines. As greens this time I have used Corchorus known as Saluyot in the Philippines. Rumor has it that this herb is one of Cleopatras anti wrinkle remedies, you can read about it HERE.
1 cup Mung beans
1 tbsp minced garlic
chilipepper flakes for heat if you want
300-500 g Lechon left overs( use what you have)
1 medium-sized tomato, chopped
1 medium-sized onion, chopped
2 tbsp fish sauce
1 liter water(for boiling) if you want this more like a soup add more water
1 pc pork/beef cube or 1 teaspoon beef stock(for flavoring)
1-2 cups chopped or pulled malunggay leaves (or spinach)
salt and pepper to taste
Wash mung beans thoroughly and strain.
Soak beans in water and stir. Remove floating particles.
In a saucepan sauté onion, garlic and pepper flakes, add lechon and chopped tomatoes.
Pour in beans with water, add stock cube and bring to a boil. Turn the heat down to medium heat and simmer, stir occasionally until beans are tender about 30-40 minutes.
Right before serving add the saluyot leaves, do not boil the leaves, they will become very slimy.