The creamy coconut cream brings together the mushy mung beans and the delicious and tender sautéed shrimp. Topped with fried dilis for crunch and saltiness, this healthy dish satisfies with every spoonful.
Ginataang Monggo With Shrimp And Dilis Recipe
It's the perfect, creamy dish for Lent.
Ginataang Monggo With Shrimp And Dilis Ingredients
- 500 Grams dried green mung beans (monggo)
- water as needed
- 1 tablespoon Salt
- 3 tablespoons Oil for frying
- 1 head Garlic minced
- 1/2 kilo medium shrimp shelled, deveined
- 2 tablespoons patis
- ground black pepper to taste
- 1 chicken bouillon cube
- 5 tablespooons coconut milk powder
- 1 bunch malunggay leaves
- 1 bunch pechay Tagalog
- 1 Cup dried dilis
- Wash raw monggo beans thoroughly with salt until water is clear.
- Place monggo in a casserole pot with enough with water to cover 2 inches above the beans. Place over high heat and bring to a boil. Boil until the monggo are semi-soft, about 40 minutes. Set aside 2 cups of the water that the mung beans boiled in. Set aside cooked monggo.
- In a large pot over medium heat, sauté garlic in oil. When the garlic colors a little, add shrimps, patis, and black pepper. Cook until shrimps curl. Remove shrimps and set aside, leaving the garlic in the pot.
- Add the cooked mung beans to the pot of sautéed garlic. Add bouillon cube, stir to mix, and let it come to a simmer.
- Add pechay and malunggay leaves to the pot. Cook until pechay is wilted. Turn off the heat, and stir in cooked shrimps.
- When ready to serve, fry dilis in oil in a frying pan until golden brown and crunchy. Serve on the side.
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