A few moons ago, Lynn and I had a short exchange on the comments box of her Five Minute Pao post in her blog To Short Term Memories. It was actually the related posts Chive Pao and Chive Boxes that made me mention my search for the herb.

I had long wanted to cook Sabo Balatung (mung bean, munggo or monggo soup) the way I remember it from childhood. This is a dish which is practically the same in the whole country, with regional or provincial nuances. In Manila and most Tagalog provinces I’ve been to, it is known as ginisang munggo (sautéed monggo), a very thick bean stew. To most Kapampangans, it’s a thick creamy soup.

Another difference I notice is how we mainly use kusé or garlic chives (Allium tuberosum - regular chives are Allium schoenoprasum) for the greens while in Manila they use kamaluñgge (Tag. malunggay - Moringa oleifera) or tender leaves of bitter gourd - we do too but not as often as chives. We also don’t use tomatoes. The soup is traditionally served with broiled tuyo or dried salted fish. To polish it off nicely, we also season the soup with a splash of vinegar and a dash of black pepper.

Sabo Balatung: Mung Bean Soup

1 cup dry uncooked green mung bean (Vigna radiata)
1/2 cup shrimps, shelled (or pork) (and/or)
1/2 cup bagoong (salted shrimp fry paste)
(or you can substitute pork strips or flaked fish)
1 cup chicharon (pork rind/cracklings)
2 tbsp. garlic, finely crushed
2 medium onions, finely sliced
2 bunches chives, minced
1 tsp. lard or cooking oil
salt to taste
2-3 cups of water

Soak mung beans for at least 30 minutes and then rinse well. Boil till tender and set aside till cool enough to handle. Then transfer to a coarse sieve such as the biqse (Tag. biskay) or bamboo tray sieve.

Pass through the sieve to render a creamy consistency, pouring water now and then. It’s acceptable to have some of the skin pass through the sieve.

In a pot, heat the lard or oil then lightly brown garlic, then add the onions. Add shrimps and/or bagoong (and/or the other substitutes) then “toast” till well-cooked. Pour in the creamed mung beans, simmer for around 10 minutes, stirring gently. Add salt to taste, put in the chives and let simmer for around 5 minutes then drop in the chicharon and let simmer till this softens. Add more water if needed to reach the desired consistency.

Turn off heat then serve with broiled tuyo, fried fish, adobo or anything salty for a contrast in tastes. The soup is also best seasoned with vinegar and black pepper just before eating. The tuyo is also best dipped in spicy vinegar.

If it’s difficult to find mung beans, substitute lentils. Pair the soup with a good quality sausage. I got that idea from a meal served at the old Bundeshaus in Bonn.