Ginisang Munggo

Ginisang Munggo
 (Sauteed Mung Beans)

Ginisang Munggo
(Sauteed Mung Beans)

1/2 cup sliced fatty pork meat [optional]
1 Tbsp oil
1/2 Tbsp minced garlic
3 medium tomatoes - sliced
1 medium onioin - sliced
3-4 Tbsp bagoong (sauteed salted tiny shrimps)
1 cup mung beans
1 cup shelled and beheaded shrimps
1/3 cup flaked tinapa (smoked fish) [optional]
2 cups spinach - washed
sea salt or patis (fish sauce) to taste

1. Put the mung beans in a container and add enough water to cover it. Soak for several hours.
2. Drain mung beans and put in a saucepan. Add about 4 cups water and bring to boil. Bring down heat to low and simmer until mung beans are soft and separating from its skin.
3. To remove as much skin as possible without straining, make sure the boiling water level is at least 1/2 inch above the mung beans level. Bring up the heat to medium, cover and bring it up to boil. Remove cover and you can see that the skins congregate (sounds like a church) at the centre and around the sides of the pan. Once you remove the cover you have to immediately scoop out the skins. You have to catch them while they're still floating on top because upon lifting the cover the cold incoming air (or the loss of heat) makes them sink that's why you have to be quick. Cover and wait for it to boil again and repeat the exercise until you've given up removed as much skin as you can. Remove from heat and set aside.
4. [Optional] Put pork meat in a separate saucepan and add just enough water to cover it. Bring to boil and let it simmer at medium heat until water dries out. Just before it does, add the oil to make the meat render more oil and let it fry in its own fat. Do this until pork is lightly brown. Push to one side in the pan.
5. Saute garlic in low heat until light brown. Then add onion, bring heat to medium and cook for about 3 minutes. Add tomatoes and cook until soft.
6. Add bagoong, stir fry for about 1 minute. Add the shrimps and stir fry until pink.
7. Tip in the cooked mung beans including its sauce. If it's too thick add a little hot water. Bring to boil and then lower heat to simmer for about 5-10 minutes while stirring from time to time. Taste and if need be add some sea salt or patis.
8. Stir in the flaked tinapa (if using) and spinach. Simmer again briefly for about 2 minutes. Remove from heat and serve.