GUISADONG MONGO (Mung Bean Soup)

Ingredients:
3/4 cup green mung beans
5 cups water
1 tablespoon vegetable oil
2 cloves garlic, minced
I medium-sized onion, sliced
1 large tomato, diced
1/2 lb. shelled shrimps
1/2 lb. cooked pork, thinly sliced
1/2 cup shrimp juice
1 tablespoon fish sauce (patis)
salt and pepper to taste
1 bunch fresh spinach, cut into 3-inch pieces

Method:
Wash green mung beans in water. In a covered deep pot over medium high heat, bring mung beans to a boil in 5 cups water. Season with salt.

Reduce heat to medium low and simmer for about 1 hour or until beans are soft and have more than doubled in volume. Set aside.

In a deep pan over medium heat, sauté garlic in oil until lightly browned. Add onion, tomato, shrimps, pork, shrimp juice and fish sauce, and simmer for 5-8 minutes.

Stir while cooking. Add the cooked mung beans with its liquid and continue to simmer for another 10-15 minutes. Add a little more water if desired. Correct seasonings to taste.

Turn off heat. Add spinach leaves and cover pan for 1 minute. Serve warm in individual bowls.