MONGGO GUISADO RECIPE
AJI-NO-MOTO® UMAMI SEASONING
2 Tablespoons (30 ml) Cooking oil
1/4 cup (60 grams) Onions, sliced
1 Tablespoon (15 grams) Garlic, minced
1/2 cup (120 grams) Tinapa, flaked
1 cup (240 grams) Tomatoes, diced
1 1/4 cups (300 grams) Mung beans, soaked in 3/4 cup water
1 Tablespoon (15 ml) Fish sauce
2 cups (500 ml) Water
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
1/8 teaspoon (0.25 grams) Pepper, black, ground
1 bunch (50 grams) Malunggay leaves, well-cleaned
Reduced sodium by 33%
Original sodium content: 1/4 cup (55 ml) Fish sauce
|Calories per serving (kcal)||83.8|
|Dietary Fiber (g)||1.4|
Good to Know Nutrition Facts!
Mung beans contain soluble fiber and resistant starch, which can promote digestive health.
Preparation time: 15 minutes
Cooking time: 25 minutes
- SAUTÉ. In a pan heat oil, sauté onion and garlic until onions become soft. Add tinapa flakes and tomatoes continue cooking for another minute.
- SIMMER. Add mung beans, fish sauce and water. Cover and cook for 15-18 minutes. Add more water if necessary.
- SEASON. Add AJI-NO-MOTO®, pepper and malunggay leaves, mix well and cook for another minute.
- SERVE. Transfer to a serving bowl, serve and enjoy.
Makes 10 servings
Serving size: 1 cup (130 g)
To avoid undercooked mung beans, soak them in water for several minutes prior to cooking.