Ginisang Monggo with Gaway-Gaway

Method

1. Simmer mung beans in the water for 35–45 minutes until soft and beginning to split, adding hot water as needed.
2. While they cook, sort the blossoms, blanch them in boiling water for 2 minutes, drain, and squeeze gently.
3. Heat oil in a pan and sauté onion, garlic, ginger, and tomatoes until the tomatoes soften.
4. Add the aromatic mixture and smoked fish to the cooked mung beans and simmer for 8 minutes.
5. Stir in the blanched blossoms and fish sauce, then cook 3–4 minutes so the blossoms absorb the broth without disintegrating.
6. Season with pepper and adjust the consistency with hot water; the stew should be spoonable rather than cement-thick.
7. Serve hot with calamansi and rice, checking carefully that the smoked fish is free of bones.