Focused recipe
Monggo with Tuyo Recipe (Mung Beans with Salted Fish)
I think that using bottled tuyo for this Monggo with tuyo recipe is just perfect because the fish has the right amount of saltiness and the fish can be eaten with the bones. Yes, you read it correctly – the fish is soft enough to the point that it can be eaten without segregating the meat from the bones.
Cuisine not specified Updated 3/3/2015
Ingredients
Measured from the catalog payload.
- 2 cups mung bean
- 6 pieces bottled tuyo head removed
- 2 cups malunggay leaf
- 2 to 3 tablespoons fish sauce
- 1 tablespoon garlic minced
- 5 cups water
- ground black pepper
- 1 yellow onion sliced
- 2 plum tomato diced
- 3 tablespoons cooking oil
Instructions
10 cooking steps
- Pour 5 cups of water in a cooking pot. Let boil.
- Put-in the mung beans. Cover and cook in low to medium heat until the mung beans completely absorb the water. Add more water if needed. Set aside.
- Heat the oil in a large cooking pot.
- Sauté the onion, tomato, and garlic
- Once the onion gets soft, add the salted fish (tuyo). Cook for 1 minute.
- Add the cooked mung beans. Stir.
- Put-in the malunggay leaves, fish sauce, and 1 cup water. Stir and cook uncovered for 3 to 7 minutes or until the desired consistency is achieved. You can add more water if needed.
- Sprinkle some ground black pepper to taste.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Catalog details
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Fish No tags Public recipe Revision 1