Mung Bean Soup (Guisadong Monggo)
The most common use for Mung Beans specially in Chinese cuisine are on sweet dishes such as steamed buns with mung beans, hopia (similar to mooncake), sesame balls, they even have sweet mung bean in coconut milk dessert, I guess its only the Filipinos who use this on savoury dishes and I am saying that because of my observations on different cuisines and some interesting knowledge that I gathered from friends. One specific instance was when I did let a Chinese friend of mine try this dish, he said it was a different experience and he did not expect the taste would be savoury, I still remember the look on his face after tasting it.
Now for more about this dish, it is a type of soup which is usually is flavored with different meats like pork, chicharon (pork cracklings), dried shrimps, fresh shrimp, flaked tinapa (smoked fish) and the list goes on. Some people want to add leafy vegetables like malunggay or ampalaya leaves (bitter gourd leaves). A very rich soup which I suggest taking it with rice paired with grilled or fried meats (which is a usual pair in Philippine cuisine), but if you want to take it as a soup I guess you have to trim down the flavours by reducing garlic and ingredients that make it salty.
- In a pot saute garlic in oil until golden brown, remove garlic from pan then set aside.
- Add pork and fry until golden brown and crispy, remove pork from pan then set aside.
- Add mung beans and stock, bring to a boil and simmer for 45 mins to 1 hour until the beans are really soft and mushy. Add water if the soup is too thick for your preference
- Add the shrimps, tinapa and cooked pork, then simmer for an additional 10 minutes.
- Add spinach and flavour with fish sauce and pepper.