Prepare a pot that’s big enough to cook the monggo in and fill it with water just to cover them. Bring this to a boil by turning the heat on high. Do not include the frothy substance and beans that float on top, discard them with the use of a slotted spoon. Once the mixture is rapidly boiling, you may reduce the heat to low and cook until the beans have softened and skin bursts. Reserve the pot until ready for use.
Get another medium sized pot and turn your heat into medium before pouring the oil. Toss in the onions and garlic and cook them until they are light in color. Throw in the tomatoes and cook this for about 3-5 minutes. Once the tomatoes are soft, you may throw in the shrimps but make sure to cook this for about 2 minutes only or once the color turns pink because shrimps cook quickly.
Of course, this dish would be incomplete without the addition of Knorr fish cubes. In the same pot, pour in the cooked mungbean with its own liquid and bring this to a boil before throwing in the sotanghon. Give this a good 3-5 minute simmer or until the noodles are soft and clear. Season well with salt and pepper.
Your family will surely enjoy this hot meal any time of day, served plain or with rice.
In a pot over medium heat, combine beans and water. Bring to a boil and make sure to remove the froth and beans floating on top. Reduce heat to low, cover and cook until beans have softened and skins have burst.
In another pot over medium heat, heat oil. Saute garlic and onions until tender and translucent. Add tomatoes and cook for about 3 to 5 minutes or until softened. Add shrimp and cook for about 2 minutes or until color changes to pink.
Add Knorr Fish Cubes and cooked mung bean including liquid. Bring to a boil. Add sotanghon and cook for 3 to 5 minutes or until noodles are softened and translucent. Season with fish sauce and pepper.
Turn off heat then add in the dahon ng ampalaya. Serve hot.
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