🥥 Ginataang monggo with jackfruit

4 servings · prep 15 min · cook 50 min

Ingredients

• 250 g dried mung beans
• 300 g green jackfruit, in pieces (fresh or tinned)
• 400 ml coconut milk
• 1 onion, 4 garlic cloves, 1 piece of ginger
• 100 g shrimp or bacon (optional)
• 2 tbsp fish sauce
• Spinach or moringa leaves
• Salt, pepper, oil

Method

1. Toast the dry mung beans for 3 min in the pan, until they smell nutty: that toasting is where the flavour comes from.
2. Cover with water and cook 40 min, until they crush between your fingers.
3. In another pan fry the garlic, onion and ginger, then the shrimp or bacon.
4. Add the jackfruit and the fish sauce, stir for 2 min.
5. Pour in the beans with their water and the coconut milk, simmer 10 min without a hard boil — coconut milk splits if it boils.
6. Add the spinach at the end, just until it wilts, and serve with rice.

Adapted from Simpol (YouTube)

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