- 1 1/2 cups Mung beans
- 1 tbsp garlic
- 2 can, Sardines in tomatoes sauce
- 2 cups ampalaya leaves or mallunggay leaves
- 3 pc medium sized tomato, chopped
- 1 medium sized onion, chopped
- 2 tbsp fish sauce
- water (for boiling)
- salt to taste
- Soak mung beans overnight, after the mung beans are soaked overnight, rinse a couple of times to remove some of the husks, by gently rubbing the beans between the palms of your hands.
- Drain mung beans and place in a medium saucepan, cover with enough water. Bring to boil and let it simmer, skim the froth buildup on top. The mung beans will have that slightly “popped” appearance. Strain the cooked mung beans and save the liquid stock, set aside.
- In a large pan, heat oil in medium heat, add garlic and onion, sauté till onion is translucent, then add tomato and cook till it’s mushy.
- Add cooked mung beans, stir, then add mung beans stock and sardines sauce. Bring to boil and simmer for a couple of minutes, occasionally stirring to avoid burning the bottom of the pot.
- Add the sardines, then the fish sauce and salt to taste
- Add ampalaya leaves stir and cook for a minute then turn off the heat.
- Served in a bowl and best with fried fish and steamed rice.
- Share and enjoy!
Source: Lasang Recipes
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