Mung Bean stew is an old favorite from childhood days in the Philippines. I never cooked this when I still lived in the islands. In fact I didn’t cook much until I came to the Promised Land. So when I cook Filipino foods today I base the recipe on memory. Nostalgia is a powerful teacher, much less necessity in the old saying about invention. Today’s stew, cooked while freezing rain was causing a racket against the window glass, was a last-minute concoction.
Ingredients: mung beans (monggo in Ilonggo), garlic, onion, tomatoes, olive oil, Malaysian salted Red Fish, canned jackfruit chunks, fresh spinach, and salt. I boiled the beans and fish until almost tender. I sautéed garlic, onion and tomato in olive oil, salting as I cooked. I added the beans and jackfruit chunks and simmered until beans were tender. I added spinach, corrected the salt and presto! A wonderful, fragrant soup against which the ice storm outside was no match! Served with brown rice tenderized with dried kelp, it was lunch for a king.