Today’s recipe is one of my favourite dishes in the Philippines. However, since I made it vegan, it didn’t taste like the flavourful dish I grew up having in the Philippines, but that doesn’t mean it is not delicious! Try it.
1 cup mung beans
1 cube vegetable stock
1 handful spinach
1 small tomato
2 cloves garlic
2 green or red chilis (optional)
3 cups water
There are lots of ways to make beans soft and since I don’t like waiting for too long, I always use a pressure cooker!
- Put the beans, the stock and the water in to the pressure cooker and let it cook for 8 minutes on medium-high heat.
- Turn the stove off and let it cool for a few minutes. How will you know if it’s time to open the lid? Look below:There is a small indicator beside the valve of the pressure cooker that I’ve used. When it’s up, it means there’s steam inside, so even if I try to open it, I will not be successful. But if you really do not have the time to wait, you can run cold water over the pot to force the steam out. Just avoid getting any water on the vent.
- On a separate pan, sauté your chopped onion, garlic and tomato.
- Add the cooked beans and chilis and let it simmer for a minute.
- Pour in the rest of the water from the beans together with the spinach and simmer for 2 minutes.
- Add salt and pepper to taste. Turn off the heat and serve with jasmine rice. Yum! ♥