2 bunches fresh ampalaya leaves (regular spinach leaves may be substituted)
¼ cup fish sauce
to taste salt and pepper
100 grams small dried fish (tuyo / danggit)
Procedure
Wash your mung beans on running water and remove any stones and impurities that float.
In a large pot, transfer the beans and add water. Let it boil for 20-30 minutes or until the beans are tender and slightly mushy.
In a separate pan, heat your oil on medium heat and sauté your garlic, onion, and tomatoes for 3-5 minutes or until fragrant.
Transfer the mixture to the large pot and let it simmer for 10 minutes, occasionally stirring to combine the mung beans mush with the mixture well. Season with fish sauce, salt, and pepper.
Add in your ampalaya leaves and chicharon and simmer it for another 5 minutes and serve.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/filipino-ginisang-monggo-recipe/