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Filipino Mung Bean Porridge

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.


  • 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


  • 1.

    Rinse the mung beans with water.

  • 2.

    Place mung beans in a saucepan and add water, bay leaves, chicken stock, sugar, 4 tablespoons of fish sauce and 3 tablespoons of soysauce.

  • 3.

    Bring to the boil, then simmer for 20-30mins or until the mung beans are soft.

  • 4.

    When tender, mash the mung beans until thick.

  • 5.

    Place in a casserole dish and sit in a very low oven (<100C) to keep warm.

  • 6.

    Finely chop the garlic and onions. Fry until golden brown.

  • 7.

    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.

  • 8.

    Add prawns and fry until brown.

  • 9.

    Mix the contents of the frypan into the mung beans.

  • 10.

    Let the mixture sit in the low oven (<100C) for 10mins to absorb the flavour into the mung beans.

  • 11.

    Serve over a bed of jasmine rice and garnish with coriander leaves.


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.

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