1 1/2 cup munggo (mung bean) 3 pcs tinapa 1/4 kilo ground pork - optional Chicharon - optional Bitter Gourd - optional Medium onion 4-5 cloves of garlic Wash and soak mung beans overnight. I found this new way to soften munggo by using pressure cooker for 15 minutes. Once done set aside. In a separate pot, sauté onion, garlic and tinapa for 5 minutes. You can also put the ground pork by this time. Mash munggo using a strainer. Add 1-2 cups of water and bring it to a boil. Stir it occasionally so the beans will not stick to the pot. Season to taste. Put out the flame and then add crushed chicharon on top. VERDICT WILL: Well, sautéed mung beans is a big no-no in our family. Why? My mom arthritis will surely kick her knees off to night of pain. So when I got married and lived far far away from my mom, once in a month I asked Abbey to cook this for me. The soup this favorite viand of mine some...
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