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Ginisang Monggo Shrimps

Prep Time15 minutes
Cook Time30 minutes
Calories:

Ingredients

  • 3 pcs cooking oil
  • 2 tbsp minced garlic 
  • 1 pc onion, sliced into wedges
  • 1 pc ginger, thumb size smashed
  • 500 g shrimp (deveined, shell-on)
  • 1.5 cups monggo
  • 2 pcs tomatoes, diced
  • 250 g fresh paddy straw mushroom
  • 1 bundle ampalaya leaves
  • 10 cups water

Seasoning

  • 2 tbsp Fish sauce
  • 1 pinch Salt to taste
  • 1 sachet Ginisa Mix, alternative Shrimp/chicken/pork cubes (optional)

Instructions

  • Wash and soak monggo in salt water for 30 minutes. Rinse into running water and drain. In a pot, boil the monggo with water. Set the fire into low-medium heat and simmer for at least 45- to an hour until getting a soft kind texture. Keep stirring while it’s boiling to avoid burning and sticking on the bottom.
  • In a wok, heat oil and saute garlic, ginger, onion, and tomato until fragrance came out. Add shrimp, fish sauce, and Ginisa mix.
  • Pour cooked monggo soup, simmer for 3 minutes, add mushroom and ampalaya leaves simmer for another minute until vegetables are cooked. Taste and add salt if it is needed.
  • Best served with steamed rice while it is hot!

Notes

  • In boiling monggo beans, throw the first boiling water and change into a new one.
  • Soak ampalaya leaves with salt water. Do not overcook.
  • Wash and rinse the mushroom in running water. Do not soak it with water to avoid becoming soggy. Any mushroom available will do as well.
  • Can add any available vegetables you have in your fridge or garden.
  • Devein and wash properly the shrimps.