I have a question about the recipe "Mung Bean and Shrimp Soup (Ginisang Monggo)" from betteirene. Do you think I need to soak the mung beans overnight?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
No: The long, hot, luxurious soak takes the place of the overnighter. Mung beans cook up quickly, more like split peas than beans.
I didn't mention that this is Filipino "poor man's food" and that it's served with (or on top of, like gravy) boiled white rice, as is everything in the Philippines. I like it better with a slice of bread with butter.
Garnish it with some canned La Choy bean sprouts to make it come full circle. Have fun!