Tipid Sarap Monggo na may Kangkong at Hibi

Tipid Sarap Monggo na may Kangkong at Hibi is an inexpensive version of ginisang monggo. It is also easy to cook and it tastes great! Enjoy this for lunch or dinner with the entire family.

How to Cook Tipid Sarap Monggo na may Kangkong at Hibi

We are going to cook the mung beans without preparing it in advance. This means that there is no soaking involved. It will be cooked straight from the package.

This is the method that I usually do when I decided to cook it on a spur of the moment. It takes a bit of time to tenderize the beans, but the result is still superb.

Start by sautéing onion, garlic, and tomato. Do this until the tomato starts to soften. I also saute the mung beans quickly before adding water. We’ll need lots of water to tenderize it.

Boil the beans on a covered pot until it gets soft. The consistency of the stew should also be thick. The key in the step is to stir the mixture every few minutes while adding more water as needed. We don’t want it to dry up.

In terms of flavor, I just add a piece of Knorr Shrimp Cube. This is enough to flavor the entire dish. All we need to do is season it with patis (fish sauce) and pepper at the end.

However, you can always add extra ingredients if available. Small dried shrimp called “hibi” and crushed pork cracklings (chicharon) were the additional ingredients that I added. I placed these in the pot after tenderizing the beans.

Leave a Reply