This is another dish where there are as many variations as there are regions in the Philippines. From the region that I come from, it is called "balatong". Some prefer it thick some like it soupy. Some like to put different types of vegetables with it. Me, I happen to like mine on the soupy side and I like it best with bittermelon (ampalaya) leaves. I had a couple of bittermelon plants come up in our garden this year, one was scrawny but the other one was lush and full of big pretty leaves. I just had to make this soup to use some of the leaves before the frost beats me to it.
Want to cook mung bean soup?
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