Looking for a simple weeknight dinner the whole family will love? Ginisang Munggo at Tinapa is easy to make, budget-friendly, and packed with heartwarming flavors and good-for-you nutrients. Perfect as a main dish or a side to your favorite meat!
I have three kinds of ginisang munggo on the blog, one with crisp pork cracklings, one with minced shrimps and cellophane noodles, and the other with pork and coconut milk.
They’re all delicious with their distinct flavor, but if I may say so, this version with tinapa just might knock them off the top!
The recipe was inspired by a reader’s comment on one of my munggo posts She said prefers smoked fish instead of shrimp in her stew and I was so excited by the idea, I had a pot of mung beans simmering on the stove to soften mere minutes after I read her tip.
I am happy to report, it didn’t disappoint! The flaked tinapa added a smoky flavor that took the dish up a notch.
Plus, the smoked fish has a lower fat content, cooks quicker, and is relatively cheaper than other protein alternatives. Double win!
To prepare the tinapa, coarsely flake the flesh and discard all head and bones. Add to the stew during the last few minutes and simmer until heated through. Easy peasy.
If you don’t have smoked fish on hand, you can su grilled fish such as tilapia or milkfish will work as well.
- There’s no need to presoak the mung beans! They’ll cook and be ready to saute in about an hour.
- Check your package’s date! Remember, older beans take longer to cook and soften.
How to serve
- Ginisang munggo at tinapa is filling and delicious on its own or as a main dish. Serve with steamed rice and your favorite grilled meat or fish for a hearty meal lunch or dinner meal.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat until completely warmed through. Add water or broth to loosen consistency and adjust taste with salt