Munggo a la Cebu

1/4 k dried munggo (mung beans), washed and sorted
5 c water
2 tbsp oil
1 small red onion, sliced
3 cloves garlic, pounded
3 small plum tomatoes, sliced
2 slices ginger, julienned
1/4 c dried dulong
3 pcs. Knorr shrimp cubes
1/4 c water
1/2 c coconut cream/milk (gata)
1 small eggplant, cut into bite-sized strips
2 handfuls of ampalaya leaves (bitter gourd tendrils)
patis (fish sauce) to taste
handful of dried shredded squid
2 tbsp oil

Boil the munggo in water until soft. Set aside.

In a big wok or Dutch oven, heat 2 tbsp of oil and saute the garlic, onion, ginger and tomatoes. Add the dried dulong, mix well. Melt the shrimp cubes into the mixture, put in the sliced eggplant and continue to saute for a few minutes. Add in the cooked munggo and 1/4 c water. Cover and allow to boil; add the gata when the eggplant is tender. Season with patis. Finally, add in the ampalaya leaves and simmer for a couple of minutes.

In a separate frying pan, heat 2 tbsp oil and pan fry the dried shredded squid until golden brown. Serve on top of the munggo. Kaon ta!