who needs beans and rice when you can have MUNGGO? hearty, comforting, and loaded with FLAVOR—this FILIPINO classic hits DIFFERENT. mine’s packed with SHRIMP, SPINACH, and topped with CRISPY LECHON KAWALI over fluffy white rice. every bite = pure COMFORT FOOD heaven. share this with someone who should want to cook it for you. you tried MUNGGO before? if not, this is your SIGN to make it ASAP—your taste buds will THANK YOU. 🙌 RECIPE Shrimp: season about ½ lb whole shrimp salt and pepper, then sear until medium rare (don’t over-cook since it’ll finish cooking in the soup), remove. Munggo: - 1 12oz pack of Munggo beans, best soaked in water overnight (or boiled out of the bag) - 1 whole onion diced, 1 whole garlic minced, 2 Roma tomatoes diced all sauteed in a pot. - Then add the mongo to the above, sautéing the beans while adding these seasoning: - 1Tbspn soy sauce, 1 Tbsp. patis fish sauce, 1Tbspn vinegar, 1 Tbsp. @knorr chicken bouillon, 1 tsp pepper and sugar. - Add about 10 cups of broth or water, enough to cover the beans. Let simmer about 1 hour until beans achieve a soft and slightly mushy texture. - Add back seared shrimp, and a whole bag of spinach, simmer and stir until wilted. - Serve with rice and chicharron or lechon kawali like I did. #filipinofood #pinoyfood #munggo #mungbeans #comfortfood #lechonkawali #shrimp #ricedish #asianfood #easyrecipes #bobbygeats