Balatong/ Monggo Guisado (Sautéed Mung Bean Soup)
INGREDIENTS:
- 1 cup monggo (mung beans)
- 3 cloves garlic
- 1 small white onion
- 2 pcs. small tomatoes, chopped
- ½ lb. pork, diced
- 2 tbsps. patis (fish sauce)
- 1 tbsp. hibi (dried shrimp)
- 4-5 cups water
- salt and pepper to taste
- a handful of dahon ampalaya (bitter gourd leaves)
- crushed chicharon (pork cracklings), for toppings (optional)
- 2 tbsps. cooking oil
PROCEDURE:
- In a heavy-bottomed pot, bring the water to a boil. Add the mung beans and cook for about 40 minutes or until the beans are soft and mushy. Using a huge colander, separate the mung beans from the liquid. Set aside the beans and the broth.
- In a large saucepan. Heat the cooking oil. Sauté the garlic and onion.
- Add the pork and fish sauce. Continue to cook until the pork turns light brown.
- Add tomatoes and cook until wilted.
- Add the dried shrimp and stir well to combine.
- Gradually add the drained beans and sauté for about 2 minutes. Pour the broth and simmer over low to medium for about 8 minutes or until the desired thickness of the soup is achieved. Season with salt and pepper.
- Add the bitter gourd leaves and remove from heat. Keep covered for 3 more minutes to cook the leaves with the residual heat. Top with crushed chicharon and serve with plenty of steamed rice. Enjoy!
**Number of Servings: 6
TIPS FROM ENZ:
- If hibi is not available, you may substitute dried anchovies or tinapa flakes (smoked fish flakes).
- If there is no bitter gourd leaves, boost your greens by adding anything from spinach, watercress or malunggay (moringa leaves). Along with the leaves, bitter gourd fruit can also be added.
- Chicharon or pork cracklings are just optional but you can add crispy fried bacon as an alternative.