Ginataang Munggo with Tinapa

This is my first time to cook Ginataang Munggo with Tinapa but definitely not the last time.

Wait, let me just make it clear. Technically, this is not the first time. I made ginataang munggo with smoked fish before but not with the Tinapa that Filipinos used to know.

Tinapa is a term used to call a fish that is cooked or preserved by smoking. The types of fish that are usually used in Tinapa are blackfin scad and milkfish. Bataan, a province in the Philippines, is famous for this process of cooking.

In my hometown, Lanao del Sur, we also have this process of cooking but we use tuna (not sure of the variety). We call it “Bakas” and also add it to veggies with coconut milk for added flavor.

Back to Ginataang Munggo with Tinapa…

Ginataang Munggo is something that I cook twice a month. It is budget-friendly, easy to make, healthy and delicious. Whenever I make it, I either add shrimps or dried fish. This time, I decided to add Tinapa and I must say it is really good. I love the smoky flavor. Cooks usually add tinapa flakes only but I also added the head for additional flavor. I discarded it after cooking.

NOTES ON GINATAANG MUNGGO WITH TINAPA:

• I used tinapang bangus (smoked milkfish).
• You can use any type of coconut milk – fresh, canned, powdered.
• I added vegetable stock powder to enhance the flavor. You can add shrimp cube as well.
• Make sure to boil the munggo before adding all other ingredients. You may need to add water as needed while boiling the munggo.

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Ginataang Munggo with Tinapa

It is delicious with rice. I love the smoky flavor from tinapa. It is budget-friendly, easy to make and healthy.

Cuisine Filipino

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

• ½ cup dry green munggo (green mung bean), cooked until soft
• Cooking oil
• 6 cloves garlic chopped
• 3 tbsp ginger sliced
• 1 onion sliced
• 1 tomato sliced
• ½ cup tinapa flakes
• 3 chilis
• 1 tsp vegetable stock powder (or 1 vegetable cube)
• 1-2 cups coconut milk
• Bok choi (or pechay, kangkong)
• Salt to taste

Instructions

1. Initial note: Cook the green munggo first: In a pot, add green munggo; wash and rinse. Add enough water and cook until the munggo is soft. With high heat, it will take about 45 minutes. Make sure to check from time to time as it will dry out and you need to add more water to continue boiling.

2. In a pan over medium-high heat, add cooking oil.
3. When the oil is hot enough, add garlic and ginger then cook for about 2 minutes.
4. Add onion and tomato, cooked until soft.
5. Next, add tinapa flakes, chili, vegetable stock powder (or vegetable cube) and coconut milk. Let simmer for about 5 minutes.
6. Add bok choi (or your choice of greens) and cook until wilted. You can also turn off the heat this time.
7. Season with salt.

Recipe Notes

• I used tinapang bangus (smoked milkfish).
• You can use any type of coconut milk – fresh, canned, powdered.
• I added vegetable stock powder to enhance the flavor. You can add shrimp cube as well.
• Make sure to boil the munggo before adding all other ingredients. You may need to add water as needed while boiling the munggo.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

 

Thanks a bunch for spending your precious time with me!

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