Seafood Monggo
Ahearty and flavorful mung bean stew packed with shrimp, crabs, sweet corn, andleafy greens. This comforting Filipino dish blends rich seafood flavors withlocal vegetables for the perfect
Ingredients
- ½ kg monggo beans soaked overnight then boiled until tender
- 3 pcs sweet corn chopped and boiled
- 5 pcs crabs steamed
- 3 tbsp cooking oil
- 1 thumb-size ginger sliced
- 6 cloves garlic minced
- 2 pcs medium onion chopped
- 2 pcs tomatoes chopped
- 1 kg shrimp
- 1 pc shrimp cube
- 2 tbsp fish sauce
- 1 tsp ground black pepper
- 4 pcs long green chili
- Chicharon crushed (for topping)
- Handful of saluyot leaves
- Handful of alugbati native spinach
- Handful of ampalaya leaves
Instructions
- Heat cooking oil in a pot, sauté ginger, garlic, onion, and tomatoes until soft
- Add shrimp, stir-fry until just cooked then remove and set aside
- Add shrimp cube and let it dissolve
- Pour in cooked monggo beans, add fish sauce, black pepper, and water as needed
- Stir in long green chili, steamed crabs, and cooked shrimp; simmer briefly
- Add boiled corn and mix gently
- Top with as much chicharon as you like
- Add saluyot, alugbati, and ampalaya leaves and cook until wilted
- Cooking Tips
- Soak monggo overnight to reduce cooking time and improve texture
- Stir-fry shrimp separately to prevent overcooking and enhance flavor
- Add leafy greens last to keep them vibrant and fresh
- Adjust water based on your preferred soup thickness