Guisadong Munggo | Mung Bean and Spinach Stew

Guisadong Munggo also known as Mung Bean and Spinach Stew

Heat a skillet over medium heat, add the oil and sauté the garlic until lightly browned. Add the onion and sauté until translucent. Add the shrimp and cook for 3 minutes or until they become opaque. Remove from the heat and set aside.

Place the beans and water in a saucepan. Bring to a boil and cook over medium heat for about 20 minutes or until soft. Add the fish sauce, sautéed shrimp paste, and pepper. Add the sautéed shrimp, garlic, onion and simmer over medium-low heat until the beans are soft. Add more water if needed.

Add the spinach and simmer over low heat for 1 more minute. Before transferring to a serving dish, add the chopped pork rind, if using. Top with the crushed fried pork rinds, if using, and serve hot with steamed rice.

Soak Overnight -& Preparation time: 10 minutes

Ingredients

1 tablespoon oil
3 cloves garlic, crushed with the side of a knife
1 onion, thinly sliced
1/4 lb (125g) fresh shrimp, shelled and deveined
1 cup (200 g) dried mung beans, soaked in water overnight and drained
2 cups (500 ml) water
2 tablespoons fish sauce
1 tablespoon bottled sautéed shrimp paste
1/4 teaspoon freshly ground black pepper
1 bunch (about 1/2 lb/225 g) fresh spinach (or any other fresh leafy green vegetable), chopped
One 3-oz (75-g) bag fried pork rinds (chicharon), crushed (optional)