Topic: Vegetables
This is very classic Filipino dish and very common in the provinces where fresh vegetables are abundant. Usually cook with seafoods, chicken or meat. My mother always cooked it with smoked Tuna or Salmon and it was one of our favorite recipe until now.
Ingredients:
1 cup mongo (mung beans),washed and soaked in water for 1 hour or more
1 eggplant (big variety) sliced
100 g squash sliced
1 small bunch of camote tops or water spinach
1 ripe tomato, sliced
1 onion,sliced
2 cloves garlic, crushed
2 tbsp. ginger, shredded
1 1/2 cup coconut milk
2 tbsp. fish sauce
200 g chicken, sliced
1 long green pepper, sliced
2 tbsp. cooking oil
chicken broth or water
salt and pepper to taste
Directions:
1. Drain mongo and discard the water. Transfer it to a cooking pan and cover with enough water. Set over high heat and bring to a boil, lower the heat and simmer for about 20 minutes.
2. While simmering the mongo, heat oil in another pan and stir fry the chicken until golden brown. Add garlic, onions, ginger and tomatoes. Stir for about 3 minutes. Add 1 cup broth or water and simmer until the chicken is done.
3. When the chicken is done, pour the cooked mongo on it with its liquid. Bring to a boil.
4. Add eggplant, squash and pepper on the mixture, add more water if desired and cook until the vegetables are done.
5. Add the coconut milk, fish sauce, salt and pepper, let boil, then add the camote tops. Cook for 1 minute. Remove from heat and serve hot.