Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Filipino Mung Bean Porridge

Recipe submitted by Rosana

Pin It

A traditional Filipino dish of the island of Leyte handed down by my mother. It combines chicken, prawns and mung beans into a thick soupy porridge flavoured with fish sauce.

Serves 8

Ingredients

500g (~2 ½ cups) mung beans (or red lentils)
½ breast of chicken (or 1 pork chop) cut into very small pieces
200g of small prawns shelled with heads removed
1 small onion
4 cloves of garlic
4 bay leaves
6 tbsp fish sauce
4 tbsp soy sauce
1 tsp white sugar
3 ½ cups water
Chicken stock for 3 ½ cups of water

Measurement Conversion Calculator

Method

Rinse the mung beans with water.
Place mung beans in a saucepan and add water, bay leaves, chicken stock, sugar, 4 tablespoons of fish sauce and 3 tablespoons of soysauce.
Bring to the boil, then simmer for 20-30mins or until the mung beans are soft.
When tender, mash the mung beans until thick.
Place in a casserole dish and sit in a very low oven (<100C) to keep warm.
Finely chop the garlic and onions. Fry until golden brown.
Add the chicken to the frypan with 2 tablespoons of the fish sauce and 1 tablespoon of the soysauce. Fry until the chicken is browned.
Add prawns and fry until brown.
Mix the contents of the frypan into the mung beans.
Let the mixture sit in the low oven (<100C) for 10mins to absorb the flavour into the mung beans.
Serve over a bed of jasmine rice and garnish with coriander leaves.

No Rating

Notes & Tips

Can be made without prawns, or a different cut of chicken. Leftover meat can be used too. Be careful when the mung beans are in the oven that it doesn't form a crust on the bottom or the top of the dish. An occasional stir can prevent this from happening.