Tipid Sarap Monggo na may Kangkong at Hibi is an inexpensive version of ginisang monggo. It’s also easy to prepare and delicious! Enjoy this for lunch or dinner with the whole family.


How to cook Tipid Sarap Monggo na may Kangkong in Hibi
We will cook mung bean without prior preparation. This means that no soaking occurs. It is made straight from the packaging.

This is the method I usually do when I decide to cook it on the spur of the moment. It takes a little time to soften the beans, but the result is still excellent.

Start by sautéing the onions, garlic and tomatoes. Do this until the tomato starts to soften. I also quickly roast the mung beans before adding the water. We will need a lot of water to soften it.


Boil the beans in a covered pot until they are soft. The consistency of the stew should also be thick. The key to this step is to stir the mixture every few minutes, 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 add flavor to the entire dish. All we have to do is season it with pati (fish sauce) and pepper it at the end.

However, you can always add additional ingredients if you have them. The additional ingredients I added were small dried shrimp called hibi and shredded pork rinds (chiharon). I put them in the pot after softening the beans.

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