Munggo with fish is a classic pairing, and this Spicy Monggo with Tinapa recipe shows how well smoked fish complements ginisang monggo. Flavorful, spicy, and budget-friendly, this dish can serve up to six people.
This Spicy Monggo with Tinapa is my take on a spicy monggo dish. I often add cayenne or chili to pork monggo to give it a kick, so I tried incorporating heat directly into a fish-based version. The result was exactly what I wanted: savory, slightly smoky from the tinapa, and pleasantly spicy.
For this recipe I used tinapang galunggong, but you can use any smoked fish you prefer. Use only the flaked meat; you can buy tinapa flakes or remove the meat from a whole smoked fish. If using a whole smoked fish, there’s no need to fry it first because smoking already cooks and flakes the flesh.
For the greens I used ampalaya leaves, which add a slightly bitter, nutritious component that balances the smokiness and heat. If you prefer, substitute spinach, malunggay, bok choy, or a mix of leafy greens. I used 8 to 10 Thai chilis to make the dish spicy—adjust the number of chilis, or use cayenne or chili flakes, to suit your tolerance.
I also added one Knorr Shrimp Cube for extra depth of flavor. The combination of tinapa and shrimp seasoning blends well and enhances the overall taste. Serve the monggo with plenty of rice and enjoy.
Try this Spicy Monggo with Tinapa and let me know how it turns out.
Watch How to Make It
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Spicy Monggo with Tinapa
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Ingredients
- 3/4 cup tinapa flakes
- 14 ounces monggo
- 1 Knorr Shrimp Cube
- 1 1/2 cups ampalaya leaves
- 2 medium tomato cubed
- 1 medium onion chopped
- 8 pieces Thai chili
- 4 cloves garlic crushed
- 8 to 10 cups water
- 3 tablespoons fish sauce patis
- 1/4 teaspoons ground black pepper
- 3 tablespoons cooking oil
Instructions
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Heat the cooking oil in a pot over medium heat.
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Sauté the crushed garlic, chopped onion, and cubed tomato until soft.
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Add the tinapa flakes and stir; cook for about 1 minute to release the smoky flavor.
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Add the Thai chilis and monggo. Stir and cook for 2 minutes to combine flavors.
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Pour in 8 to 10 cups of water and bring to a boil.
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Add the Knorr Shrimp Cube, cover, and simmer over medium heat until the monggo is tender. Add more water if needed while cooking.
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Stir in the ampalaya leaves, fish sauce, and ground black pepper. Cook for another 3 to 5 minutes until the leaves are wilted and flavors are blended.
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Transfer to a serving bowl and serve hot with rice.
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Share and enjoy!