From my frozen stack of foods, I found cooked mung beans from our dinner a few nights ago. Very helpful if you cook them ahead of time and freeze them. I've said it several times. You see in the Philippines, I have been so tied up with just one idea. Only green leafy vegetables go well with mung beans. Other than that, it's not how you cook mung beans.

I have proven myself wrong. With no vegetables found in my vegetable crisper but celery and carrots, I was doomed. Not! I thawed one of my stacks and warmed this in a pan. Added the carrots and the celery in. Seasoned it with patis. I'm stuffed, need I say more?