Monday, 2 March 2009

Munggo Guisado, HK-Style

So I thought of posting recipes from friends, that I tasted here in HK. Here's the first one; this is not from a friend, though, but my own experiment. A favorite dish cooked using local ingredients: Munggo Guisado HK-Style


  • 3 tbsps. cooking oil (anything but peanut, peanut oil has a potent taste which will overpower the other flavors)
  • 8 cloves of garlic, crushed
  • 3 small shallots, sliced thinly
  • 1 medium-sized tomato, sliced thinly
  • a can of fried dace with black beans
  • spinach (stalks included)
  • 2 cups of munggo beans
  • dried fish skin (available at your local suking supermarket or dai pai dong)
  • patis and pepper to taste

Cooking Procedure:

  • Boil munggo beans in a pot until they're just a bit over their half-cooked stage. You may practice your cartwheels while doing this so that you don't get bored.
  • When this is achieved, sautee garlic, onions and tomato in a separate pot. Add the dace, including the black beans, depending on your taste.
  • Transfer the munggo beans into the sautee pot and continue cooking. If the phone rings, don't answer so as to prevent the beans from spilling.Keep stirring so that the dace flakes on its own, but doesn't get mashed.
  • Keep adding water until the beans are cooked.
  • Taste. If the saltiness of the dace doesn't satisfy you, add patis. Add pepper.
  • Keep simmering until the desired flavor and consistency are achieved. While waiting, log on to and vote for TD&RS for Blog Of The Week. Afterwards, turn off heat, add the spinach and cover. The spinach should be cooked in 2 minutes.
  • Before serving, crack the fish skin and sprinkle on top. Fish skin may also be eaten as a side.
  • Lastly, leave a comment on this site, thanking me for the recipe.
*dried fish skin photo credit:

No comments: