I have always loved mung beans. Back home, the pre-boiled munggo it is mostly sautéed in garlic and tomatoes. I recently found out that there are major tribal differences in cooking the munggo guisado. Of course, I prefer the Ilonggo version, soupy and has additional vegetables in it. I consider it comfort food. Something Ilonggos usually prepare on Sunday lunches when everyone’s gathered in the dining table.

Suffice to say I was very giddy when I found a bag of it in the supermarket. My first thought was, “Now, where do I find malunggay leaves?”. Lucky for me I found one in the back garden of my previous school placement. Nobody really uses them so they gladly allowed me to take as much as I need at any given time.

I’ve since then stashed a bag of munggo in my makeshift pantry. This time, however, inspired by 80 Breakfasts, I made a vegan version of her Red Curry Munggo on Adlai. If you’re not vegan or vegetarian, kindly visit her site, she’s awesome. Of course, you can also give my recipe a try

 

Here’s what you need:
2 servings

mung beans 3/4 cup, pre-boiled
firm tofu 1/4 block, cubed
garlic 2 cloves, smashed then minced
onion small, sliced thinly
galangal thumb size, cut into tiny sticks
mushroom cubes half a cube
kaffir lime leaves 2 pieces, midrib out, rub, slice thinly spring onions 2-3 stalks, sliced diagonally
coconut milk 1 250 ml cartoon
red curry paste 3 tablespoons

  1. Heat a tablespoon of oil in a skillet. Fry the cubed tofu until crisp and brown. Set aside.
  2. Pour about 2-4 tablespoons of coconut oil in the skillet and allow to bubble, saute the garlic, onion, kaffir lime leaves and galangal.
  3. Add in half of the remaining coconut milk and allow to simmer. Once simmering, add the red curry paste. Stir to dissolve the paste.
  4. Add in the mushroom cube. Stir to dissolve then simmer for 10 minutes in medium heat until almost dry, add in the rest of the coconut milk and the mung beans. season with salt and chili flakes as desired.
  5. After about 5 minutes, turn off the heat. Pour over steamed rice. Top with fried tofu, spring onions and parsley. Enjoy!

I suggest a taste test before serving. I no longer measure my seasoning as I am used to doing it by sight and feel. It’s probably an Asian thing. Who knows.