Looking for a simple weeknight dinner the whole family will love? Ginisang Munggo at Tinapa is easy to make, budget-friendly, and packed with heartwarming flavors and good-for-you nutrients. Perfect as a main dish or a side to your favorite meat!
I have three kinds of ginisang munggo on the blog, one with crisp pork cracklings, one with minced shrimps and cellophane noodles, and the other with pork and coconut milk.
They're all delicious with their distinct flavor, but if I may say so, this version with tinapa just might knock them off the top!
The recipe was inspired by a reader's comment on one of my munggo posts She said prefers smoked fish instead of shrimp in her stew and I was so excited by the idea, I had a pot of mung beans simmering on the stove to soften mere minutes after I read her tip.
I am happy to report, it didn't disappoint! The flaked tinapa added a smoky flavor that took the dish up a notch.
Plus, the smoked fish has a lower fat content, cooks quicker, and is relatively cheaper than other protein alternatives. Double win!
To prepare the tinapa, coarsely flake the flesh and discard all head and bones. Add to the stew during the last few minutes and simmer until heated through. Easy peasy.
If you don't have smoked fish on hand, you can su grilled fish such as tilapia or milkfish will work as well.
Cooking tips
- There's no need to presoak the mung beans! They'll cook and be ready to saute in about an hour.
- Check your package's date! Remember, older beans take longer to cook and soften.
Serving suggestions
Ginisang munggo at tinapa is filling and delicious on its own or as a main dish. Serve with steamed rice and your favorite grilled meat or fish for a hearty lunch or dinner meal.
How to store leftovers
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat until completely warmed through. Add water or broth to loosen consistency and adjust taste with salt if needed.
Ingredients
- 1 cup dry mung beans
- 2 quarts water
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 pound (about 4 to 5 pieces) smoked fish
- 1 large ampalaya, seeded and cut thinly
- 1 bunch fresh spinach, stems trimmed
Instructions
- Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
- In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
- Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
- In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add cooked mung beans, including liquid. Bring to a boil. ย
- Add ampalaya and cook for about 1 to 2 minutes or until tender yet crisp.
- Add tinapa flakes and continue to cook until just heated through.
- Season with salt and pepper to taste.
- Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.
Notes
- There's no need to soak the mung beans! They'll cook and soften enough to saute in about an hour.
- Older beans take longer to cook and soften.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Shavri says
Just found your blog while craving food from home.
Had to make the Ginisang Munggo as that is one of my childhood favorites for cold weather. I left out the spinach and used the ampalaya leaves like mom used to. It made me feel like I was back sitting at Mom's table eating a bowl of it and watching the storm outside. Seriously comforting. Thank you for sharing the recipe.
Galo Tudela Jr says
This is perfect and i like it with coconut milk, which works well with the fish also. Thanks for this!
Lalaine Manalo says
Yes, coconut milk makes ginisang munggo extra yummy ๐
Anne says
Hi Lalaine,
Can you try to make a recipe for Munggo with chicken and also for dilis ?
I would love to try it!
Thank you,
Anne
Lalaine Manalo says
Will add to my list ๐
Kim says
This recipe looks sooooo good! I canโt wait to make it for family.
Dennis says
Hey Lalaine, this Ginisang looks really delicious. I will have to try this dish at home. I'm becoming so passionate about cooking!
Lalaine Manalo says
Hi Dennis! How did it go? Hopefully it was good. I'm just now catching up on answering comments. Been very busy lately! What other recipes have you tried recently?