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Makes 4 to 6 servings
¼ kg mung beans or munggo, soaked overnight, liquid drained
3 cups water
2 tablespoons canola oil
6 cloves garlic, minced
1 medium-size onion, chopped
2 medium-size tomatoes, diced
1 cup fresh tamarind stock
Fish sauce and freshly ground pepper, to taste
1 piece long green chili or siling haba
Sinigang mix, to taste
1 cup malunggay (moringa) leaves or kangkong (water spinach) leaves, stalks removed
Chicaron (pork cracklings), for topping
- In a pot, boil the munggo until tender. As the beans tend to absorb water, add just enough water to cover the beans while boiling. Strain liquid and set aside.
- In a pan, heat oil and saute garlic, onion and tomatoes. Saute until tomatoes are soft and chopped onions are translucent.
- Add cooked munggo and tamarind stock.
- Season with fish sauce and pepper. Thrown in siling haba. Add sinigang mix according to taste. Thrown in malunggay or kangkong leaves. Stir and simmer for 2 to 3 minutes.
- Top with chicharon.
Fresh Tamarind Stock
(Note: We checked with Judy Ann. In case you can’t get fresh tamarind in your area, just use the sinigang na sampalok mix.)
Handful of fresh unripe tamarind (about 100-200 grams)
6 cups water
- Clean the tamarind. Place in a pot with water and boil until tender.
- Once tender, put tamarind in a sieve and mash lightly. Pour the water used to boil the tamarind on the fruit as you continue mashing it.
- Strain the water or tamarind stock again, making sure the juice is clear.
- Makes around 6 cups of stock.
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