Munggo Guisado, as the adopted Spanish word suggests, is a healthy stew dish based on boiled mung beans and leafy greens. To save it from the shame of just being a murky gruel, it's usually armed with some big guns of savory (patis, shrimp, tsitsaron, bacon, dilis/daing, toyo, etc.). Oh, and ampalaya (bittermelon) is often added for a unique and funky bite. We've turned this ladle-served slurpy classic into coffee table-friendly snacker: a Mashed Munggo-Spinach Bean Dip. Shrimp broth and patis make this an unsuspecting umami powerhouse cocktail for munggo first timers. The funky element remains visible and adjustable (separate) in the form of a texturizing slaw of ampalaya, carrot, red onion, and anaheim chillies. I think next time, I'll make the ampalaya into a relish to round off the bite a little.