Mung Beans with Sautéed Shrimp Paste


copyright 2016



  • 1 cup mung beans, soaked in water (overnight)
  • 1 bunch fresh spinach or cabbage
  • 2 tablespoons sautéed shrimp paste
  • 1 small onion
  • 1 whole tomato; cubed
  • 5 clove garlic
  • 1 thumbsized ginger; thinly sliced
  • 2 cups chicken stock/broth
  • 2 cups water
  • ground black pepper to taste
  • 2 tbsp. olive oil


copyright 2016



  1. Heat the cooking oil in a pan. Sauté onion and garlic.
  2. Once the onion becomes soft; add the tomatoes. Stir and cook for 1 minute.
  3. Put-in the mung beans. Stir; add the shrimp paste and 1 cup water. Cover and cook for 15 to 18 minutes. Add more water if necessary.
  4. Sprinkle some ground black pepper and then add the spinach. Stir.
  5. Add chicken broth. Let it boil for another 15 minutes.
  6. Add more water (around 1 cup or more as needed). Let boil and cook for 5 minutes more.
  7. Transfer to a serving bowl. Serve and enjoy!


copyright 2016



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