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.
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!
- 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.
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 meal 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.