Ginisang Munggo with Shrimps soup is what you need for days when you don’t really feel like cooking but want something nourishing on the table fast. But don’t settle for bland soup! Make it right and you’ll have everyone begging for seconds….and thirds… This recipe is truly delicious!
Mung Beans Soup or “Ginisang Munggo” is regarded as a traditional Filipino dish. You can use mung bean as an ingredient in both savory and sweet dishes. Just a small amount of mung beans with added meat (chicken, pork, or shrimp) can easily feed an entire family.
It is quite cheap to make and also very nutritious! If you’re abroad, you can find mung beans in any Asian store. This is a quick and easy recipe, once you pre-soaked the mung beans (this applies to all beans, too).
In case you don’t know it yet, it is a must or it will take forever to cook the beans. My reason for loving this dish is because of the taste – and the fact that it’s also really good for you is an added bonus. So if you’re in a budget but wish to serve a healthy dish, try this recipe.
How to make Ginisang Munggo with Shrimps
As mentioned, it’s better to soak the beans in water beforehand to cut some cooking time. 1 to 2 hours of soaking will do the trick. You then boil the beans until soft. Mash the beans but not all of it, keeping some of the mung bean shells intact. Drain the liquid using a colander but save it for later use.
Using the same pot (you don’t have to wash it) heat cooking oil over medium heat and. Tip in the onion and garlic to saute then add shrimps and cook until pinkish in color. Add the shrimp paste and cook for 2-3 minutes. You can now add the cooked munggo beans and stir in with the rest of the ingredients then add the liquid from boiling the beans.
Let it simmer for 3 minutes then add a shrimp broth cube. Throw in the moringa (malunggay) leaves then simmer for another 5 minutes. Taste and adjust if needed with salt. Voila! Bon Appetit!
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Tips for Ginisang Munggo with shrimps.
- Soak the mung beans for easier cooking.
- You can also add chicharon or pork crackling as toppings if you fancy.
Ginisang Munggo with Shrimps
- 1½ cups mung beans (munggo)
- 8-10 cups water (for boiling beans)
- 2 tbsp oil
- 2 tbsp bagoong (shrimp paste) (2 tsp salt as alternative)
- 2 cloves garlic (crushed)
- 2 small onion (cut in wedges)
- 1 cup moringa/malunggay leaves (stem removed)
- 12 pcs shrimps (shell-on, deveined)
- 1 pc shrimp cube (optional)
- In a bowl, soak the mung beans in water for 30 minutes to 2 hours and set aside.1½ cups mung beans (munggo)
- In a cooking pot, boil the mung beans until soft then mash the beans but not all, keeping some of the mung bean shells intact.8-10 cups water
- Once mung beans are soft, separate the beans and liquid using a colander. Keep the liquid from boiling for later use. Set aside.
- Using the same cooking pot, saute onion and garlic until the onion is translucent. Add shrimps and cook until pinkish in color.2 tbsp oil, 2 cloves garlic, 2 small onion, 12 pcs shrimps
- Tip in the shrimp paste and cook for 2 minutes. Add the mashed mung beans to the sauteed ingredients and mix, let it simmer for about 2 minutes.2 tbsp bagoong (shrimp paste)
- Pour the saved liquid from boiling the beans and throw in the shrimp broth cube and moringa/malunggay leaves. Stir and cover the pot with a lid. simmer for 4-5 minutes.1 pc shrimp cube, 1 cup moringa/malunggay leaves
- Check the taste and adjust with salt if needed. Transfer in a serving bowl and enjoy! Bon appetit!