Easy Ginisang Munggo With Sotanghon Recipe

INGREDIENTS:

1 cup dried munggo, washed and drained2 oz sotanghon½ pound shrimp, peeled and cut into ½-inch pieces1 large tomato, chopped1 bunch fresh spinach, stems trimmed7 cups water1 tbsp fish sauce1 medium onion, peeled and minced3 cloves garlic, peeled and minced1 tsp saltsalt and pepper, to taste1 tbsp oil

HOW TO COOK:

Soak the sotanghon in a bowl of warm water for about 1 to 2 minutes or until softened. Drain well and set aside.Combine the munggo, water, and 1 teaspoon of salt in a pot.Heat over medium heat and bring to a boil.Skim off froth that accumulates and beans that float on top.Lower heat, cover, and cook for about 1 hour or until beans are softened and skins have burst.Pour and heat oil in another pot, over medium heat.Add the garlic and onions and cook until tender and aromatic.Add tomatoes and cook, mashing with back of spoon, for about 3 to 5 minutes or until softened and releases juice.Add fish sauce and continue to cook for about 1 to 2 minutes.Add shrimp and cook for about 1 to 2 minutes or until color changes to pink.Add cooked munggo, including the liquid, and bring to a boil.Add the sotanghon and cook for 3 to 5 minutes or until noodles are translucent.Season with additional salt and pepper to taste.Add the spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach are just wilted.Serve hot. Enjoy!

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