Go Back
Print

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).