Ingredients

• 2 cups dried munggo (mung beans) washed
• 5 cloves garlic minced
• 1 medium onion sliced
• 2 medium tomatoes
• 1 cup tinapa flakes (smoked herring)
• 1 cup talbos ng ampalaya (bittergourd tendrils) or spinach
• patis (fish sauce) & pepper, to taste
• 1 cup hibe (dried shrimps) optional
• 1 cup chicharon (pork rind) roughly crumbled optional

Method

• Put 2 cups of mung beans in a medium pot with 6 cups of water.
• Bring to a boil and add water if necessary as it boils and the liquids gets absorbed into the beans
• Continue cooking for 40 minutes or until beans soften and there is just a little liquid left in the pot and set aside
• In another pot, heat up the oil, sauté garlic and onions
• Add tomatoes cook until soft
• Add tinapa flakes and hibe
• Add the cooked mung beans.
• Cover and simmer for about 3 minutes
• Season with patis and pepper
• Add talbos ng ampalaya or spinach and cook for a minute.
• Place in a bowl and add chicharon on top.

Ingredients

• 2 black cod or halibut fillet
• 1/2 cup julienned yellow zucchini or any vegetables you like
• 1/2 cup onion sliced
• 1 whole lemon, sliced
• 2 tablespoon unsalted butter
• 4 tablespoon fresh salsa

Method

• Cut parchment paper into 2 (10 by 12 inch) and lay on baking sheet
• Preheat oven to 350 degrees F.
• Lay 2 pieces of parchment paper on a flat surface. Place 1 fillet atop each piece of foil.
• Season with salt and pepper
• Put 2 tablespoon salsa on top of each fillet.
• Evenly divide vegetables and lay on top of the fish.
• Top the vegetables with 1 tablespoon butter on each fillet.
• Fold over edges of parchment paper, stapling if necessary to create almost airtight seal.
• Bake in oven for 25 minutes.