- ¼ kg mung beans or munggo, soaked overnight, liquid drained
- 3 cups water
- 2 tablespoons canola oil
- 6 cloves garlic, minced
- 1 medium-size onion, chopped
- 2 medium-size tomatoes, diced
- 1 cup fresh tamarind stock
- Fish sauce and freshly ground pepper, to taste
- 1 piece long green chili or siling haba
- Sinigang mix, to taste
- 1 cup malunggay (moringa) leaves or kangkong (water spinach) leaves, stalks removed
- Chicaron (pork cracklings), for topping
- In a pot, boil the munggo until tender. As the beans tend to absorb water, add just enough water to cover the beans while boiling. Strain liquid and set aside.
- In a pan, heat oil and saute garlic, onion and tomatoes. Saute until tomatoes are soft and chopped onions are translucent.
- Add cooked munggo and tamarind stock.
- Season with fish sauce and pepper. Thrown in siling haba. Add sinigang mix according to taste. Thrown in malunggay or kangkong leaves. Stir and simmer for 2 to 3 minutes.
- Top with chicharon.
Source: Positively Filipino
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