Sauteed Mung Bean Stew
|Mung beans||250 Gram|
|Water||5 Cup (80 tbs)|
|Garlic||5 Clove (25 gm), crushed (Peeled)|
|Onion||1 Medium (Thinly Sliced Or Chopped)|
|Tomato||2 , chopped|
|Dried fish/Smoked milk fish. or pork about 1/4 kilo||300 Gram, sliced into small thin strips. (About 1/4 Kilo)|
|Moringa leaves/Bitter gard leaves||1 Cup (16 tbs)|
|Moringa/Bitter gourd leaves||1 Cup (16 tbs)|
|Cooking oil||5 Tablespoon|
|Fish sauce||5 Tablespoon|
I. pour the mung beans in a bowl of water to clean it and remove the beans that floats. drain.
II. in a pot, place the cleaned mung beans in 5 cups of water and cook on low heat until soft or about an hour.
III. in a another pot, saute the onion, garlic then followed by the tomato. once the tomato softens, reduce heat.
IV. now add the dried or smoked fish or pork strips. toss, and heat through and be sure not to overcook.
V. once the sautéed fish/pork is almost cooked, add the softened mung beans. also add the whole chili if preffered. in low heat, stir and simmer for another 5 minutes.
VI. add fish sauce or salt to taste and stir.
VII. add moringa or bitter gard leaves, stir and turn off heat. cover for few minutes to let leaves be cooked.
best serve while still hot and steamy.