AuthorBiteSizedCurry lends a delightful new taste to the usual munggo making it a weekday meal worth raving about.
In a big pot over medium-high heat add the soaked munggo beans, pork kasim, and 2-3 cups of water. Let it bo il until the pork and munggo are cooked, about 20 minutes.
Remove the pork kasim and chop it into bitesized pieces. Set aside.
In a separate sauté pan with cooking oil over medium-low heat, sauté the garlic and onions until fragrant. Add carrots and cooked pork pieces.
Sprinkle with curry powder and turmeric powder, and half a shrimp cube (if using). Sauté until everything is well blended.
When done add the monggo beans.
Add in the coconut milk and red bell pepper slices. Season with patis and white pepper. Let it simmer. If you prefer your soup to be thick let the water evaporate.
A few minutes before turning off the heat add in the sili leaves. Serve hot with rice on the side.
Ingredients
Directions
In a big pot over medium-high heat add the soaked munggo beans, pork kasim, and 2-3 cups of water. Let it bo il until the pork and munggo are cooked, about 20 minutes.
Remove the pork kasim and chop it into bitesized pieces. Set aside.
In a separate sauté pan with cooking oil over medium-low heat, sauté the garlic and onions until fragrant. Add carrots and cooked pork pieces.
Sprinkle with curry powder and turmeric powder, and half a shrimp cube (if using). Sauté until everything is well blended.
When done add the monggo beans.
Add in the coconut milk and red bell pepper slices. Season with patis and white pepper. Let it simmer. If you prefer your soup to be thick let the water evaporate.
A few minutes before turning off the heat add in the sili leaves. Serve hot with rice on the side.
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