Ooh la la ... Ginisang Monggo with Tinapa

Ooh la la ... Ginisang Monggo with Tinapa


  • 1 cup monggo

  • 2 quarts water

  • 1 tablespoon oil

  • 1 onion, peeled and chopped

  • 3 cloves garlic, peeled and minced

  • 1 tablespoon fish sauce

  • 1 pound (about 4 to 5 pieces) EASYEATS Tinapang Galunggong Fillets

  • 1 bunch fresh spinach, stems trimmed


  1. Rinse Monggo in cold, running water until water runs clear. Drain well.
  2. In a large pot, combine Monggo and water. Over medium heat, bring to a boil skimming froth that floats on top.
  3. Lower heat, cover, and continue to cook for about 45 to 50 minutes or until Monggo have softened and skins have burst. Add more water as needed to maintain about 4 cups.
  4. In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic. Add fish sauce and continue to cook for about 1 to 2 minutes.
  5. Add cooked Monggo including liquid. Bring to a boil.  Season with salt and pepper to taste.
  6. Add EASYEATS Tinapang Galunggong Fillets and continue to cook until just heated through.
  7. Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.
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