Monggo with Tuyo Recipe (Mung Beans with Salted Fish)
Have you tried bottled tuyo? This might be new to some of you. I knew about this only a few months ago – when I was craving for tuyo (and it is winter here), but I did not want the smell to linger inside the house. I discovered it when I was getting some bottled Spanish bangus sardines from the Asian store. I think that it is also called gourmet tuyo.
Here is my Instagram post about bottled tuyo:
I tried to use this ingredient to make Monggo. I think that using bottled tuyo for this Monggo with tuyo recipe is just perfect because the fish has the right amount of saltiness and the fish can be eaten with the bones. Yes, you read it correctly – the fish is soft enough to the point that it can be eaten without segregating the meat from the bones.
Some of you might be tempted to try this recipe using regular tuyo (not in a bottle). If this is the case, I recommend that you first fry the tuyo, remove the head, scales, and fish bones before you make this recipe. You deserve to enjoy this dish without any issues after all.
I added malunggay leaves to complete this dish. You can also put-in spinach, saluyot, or even alugbati. Enjoy this with warm rice.
Aside from making Monggo with tuyo, you can also prepare the following dishes with any type of tuyo:
Try this Monggo with tuyo Recipe. Don’t forget to control your rice intake.
- Serves: 5
- Serving size: 5
- 2 cups mung beans (monggo)
- 6 pieces bottled tuyo (or fried tuyo, head removed)
- 2 cups malunggay leaves
- 2 to 3 tablespoons fish sauce (patis)
- 1 tablespoon garlic, minced
- 5 cups water
- Ground black pepper to taste
- 1 medium yellow onion, sliced
- 2 medium plum tomatoes, diced
- 3 tablespoons cooking oil
- Pour 5 cups of water in a cooking pot. Let boil.
- Put-in the mung beans. Cover and cook in low to medium heat until the mung beans completely absorb the water. Add more water if needed. Set aside.
- Heat the oil in a large cooking pot.
- Sauté the onion, tomato, and garlic
- Once the onion gets soft, add the salted fish (tuyo). Cook for 1 minute.
- Add the cooked mung beans. Stir.
- Put-in the malunggay leaves, fish sauce, and 1 cup water. Stir and cook uncovered for 3 to 7 minutes or until the desired consistency is achieved. You can add more water if needed.
- Sprinkle some ground black pepper to taste.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Recommended for you