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.
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.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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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