Friday, September 19, 2008

Ginisang Munggo

  • 1 lb. Large shrimp
  • 2 cups Dry mung beans
  • 1 medium onion, peeled and sliced
  • 2 tbsps Peanut oil
  • 2 cloves Sliced garlic
  • 4 cups Chicken soup stock
  • 1 Thin slice of fresh ginger
  • 1 tsp Salt
  • 1 tsp Freshly ground pepper


Soak beans overnight, then hull them by rubbing them in your hands, scoop out the hulls from the container, then rinse the beans.

Add peanut oil into a large preheated saucepan, and stir fry your yellow onion and garlic, then add your chicken soup stock and your slice of ginger. Bring the lot to a boil, reduce heat, cover, simmer for 20 minutes, remove your ginger, then continue cooking for about 10 minutes.

Add shrimp, salt and pepper, and cook for another 6 or 7 minutes, allowing the shrimp to absorb the flavor.

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