Ginisang Munggo with Chicharon, Tinapa and Hibe

Ingredients for Ginisang Munggo with Chicharon, Tinapa and Hibe

• 150 g tinapa, flaked
• 1/4 cup hibe
• 100 g chicharon
• 1 1/2 cups skinned mung beans
• 2 cups baby spinach
• 1 whole head garlic, minced
• 6 cups pork or chicken broth
• 1 onion, chopped
• 2 tablespoons cooking oil
• Fish sauce, to taste
• Freshly ground black pepper, to taste

How to cook Ginisang Munggo with Chicharon, Tinapa and Hibe

1. 1.Rinse mung beans, combine with broth in a pot, and simmer 30 to 35 minutes until soft and creamy.
2. 2.Heat oil over medium heat; sauté garlic until lightly golden, then cook onion until softened.
3. 3.Add hibe and cook briefly until fragrant. Stir in tinapa and cook for 1 minute.
4. 4.Add the sautéed mixture to the mung beans and simmer 10 minutes.
5. 5.Stir in chicharon, reserving some for topping if desired. Add spinach and cook just until wilted.
6. 6.Season with fish sauce and black pepper, then serve hot with rice.