Ginisang Monggo with Kalabasa

By Panlasang Pinoy

Ingredients

14 ounces mung beans
1 lb. calabaza squash (cubed)
¼ cup salted dried shrimp (hibe)
1 cup malunggay leaves
2 cups spinach
2 tomatoes (diced)
1 onion (chopped)
4 cloves garlic (chopped)
1 cup pork rinds (chicharon)
8 grams Maggi Magic Sarap
3 tablespoons fish sauce
¼ teaspoon ground black pepper
1 ½ quarts water
3 tablespoons cooking oil

Prep Time10mins
Cook Time60mins
Servings6

Instructions

Soak the mung beans in ½ quart water overnight.

Heat 3 tablespoons of cooking oil in a deep cooking pot.

Sauté the garlic until it starts to brown. Add the onion and tomato. Continue sautéing until softened.

Add the dried shrimp and soaked mung beans. Stir well.

Pour in the fish sauce and 1 quart of water. Cover and simmer until the mung beans are completely soft and the soup develops a thick consistency. Note: Add more water as needed.

Add the calabaza squash. Cover and continue cooking until the squash is tender.

Add the malunggay leaves and spinach. Cook for 1 minute.

Season with ground black pepper and Maggi Magic Sarap. Stir well.

Top with crispy chicharon.

Serve hot with fried pork belly and steamed rice.