Guinisang Mungo
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INGREDIENTS 1-1/2 cups dried mung beans
5 cups water
4-ounces shrimp
1 medium tomato, sliced
1 garlic clove, crushed
1 small onion, sliced
2-1/2 teaspoons salt
1/2 bunch watercress
1 tablespoon oilWash and soak beans in 2 cups of water for 4 hours. Rub the beans between your hands to remove the skins. Discard the skins but strain and reserve the water. Wash and soak the shrimp in 1 cup of water for 1 hour. Brown the garlic in hot oil. Discard the garlic. Drain shrimp, reserving liquid.
In a frying pan, heat the garlic-flavored oil and add the shrimp and onions; sauté for 1 to 2 minutes. Add the tomatoes, beans, the reserved liquids, and salt. Simmer for 1 hour or until the beans are soft. Add the remaining 2 cups of water throughout the cooking period.
Remove the tough stems of the watercress and any undesirable leaves. Wash and cut the watercress into 1-1/2-inch pieces. Add the watercress to the soup just before serving.
Makes 8 servings