Mung Bean (Mongo) with Ham and Bacon Soup
- 1 1/2 cups green mongo (mung) beans
- 2 tbsp oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 small tomatoes, diced
- left-over ham or pork hocks
- 2 tbsp fish shrimp (except if you are allergic to seafood or if you can't take the smell of this, please use oyster sauce instead)
- strips of bacon
- Boil the mongo beans together with the ham hocks in 4 cups of water.
- Let it boil until the meat from the hocks fall off the bone.
- Set aside.
- Fry some strips of bacon (I usually fry most of the bacon in the package, I know, I know it's bad cholesterol but I indulge once in awhile)
- Set aside.
- When the ham is cold enough to handle, take it off the bone and slice it into cubes.
- In the same pan where you fried the bacon, saute garlic, onions and tomatoes. Add the shrimp paste or if you can't take the smell of this seasoning, you could opt to use oyster sauce instead.
- Add the sliced ham. Pour the mongo. You could add more soup stock depending on how thick you want your mongo bean soup. I want mine to be a little thicker. Season it with salt or patis (fish sauce) to taste.
- Ladle the soup into a bowl and top it generously with bacon strips, have a cup of steamy white rice to go with it and enjoy!!!!
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