2010-jan-14 malunggay recipe book for school

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TABLE OF CONTENTS

Pages

Messages

Secretary Jesli A. Lapus

Officer-In-Charge Health and Nutrition Center Maria Corazon Dumlao

Acknowledgments

Foreword

Introduction

Malunggay Recipes

Main Dish

Fish Pimiento-Malunggay

Green Log

Guinataang Moringa Con Munggo

Lumpia Con Moringa

Malu Crispies

Malu Patties

Malu Supreme

Malulai

Malu-Lollipop w/ Pickled Papaya

Malunggabi Balls

Malunggay Fish Balls w/ Sweet and Sour Sauce

Malunggay-Veggie Mix

Malu-Pinakbet

Moringa Balls

Moringa Ala Cubana

Moringa Corn Soup

Moringa Shanghai Rolls

Moringa Shrimps Royale

Moringa Veggie Patties

Picadillo Con Moringa

Pork Pochero Ala Moringa

TABLE OF CONTENTS

Pages

Snacks

Maja Moringa

Malu Buchi-Buchi

Malu Munchkin

Malunggay Pan Cake

Malunggay Pudding

Moringa Burger

Moringa Champorado

Moringa Choco

Pancit Canton Con Moringa

Turon Con Malunggay

Turones de Malunggay

Ukoy Makalhip

Drink Concoction

Buko Pandan Malunggay Delight

Malunggay Delight

Malunggay Pandan Tanglad Calamansi - Sago Coolers

Malunggay Shake

Moringa Cala-Pine Juice

Moringa in Cream Shake

Moringa Orange Kalamansi Juice

TABLE OF CONTENTS

Pages

Appendices

Basic Information on Malunggay

Processing Technology for Malunggay Foliage

Basic at a Glance

Table of Measurements and Equivalent Weights

DepED Memo # 234, s. 2008 Planting of Malunggay in Schools

DepED Memo #

Glossary

Bibliography

VEGGIE MIXFood Item & DescriptionAP wt. (g)HH Measure

Oil3151 c

Tokwa7004 c

Garlic, minced70.594 Tbsp

Onion, chopped64.524 Tbsp

Pork, cubes10755 c

Carrots, stripped390.244 c

Baguio beans5006 c

Mungo sprouted351.654 c

Pepper, ground2 tsp

Patis453 Tbsp

Salt, iodized102 tsp

Malunggay leaves267.865 c

Procedure:

1. Heat cooking oil, fry tokwa until golden brown, cut into cubes and set aside.2. Using the same cooking oil, Saute garlic and onion.3. Add pork, cook until tender.4. Add carrots, beans and sprouted mongo, then cook for 3 5 minutes.

5. Season with black pepper, patis and iodized salt.

6. Add Malunggay leaves. Simmer for 2 minutes.

7. Serve hot.

Total Cooked Weight (g):2,580

No. of Servings:25

Size Per Serving:103

Weight Per Serving:103

Total Cooking Preparation Time:1 hour & 20 min

Total Cost of the Recipe:P317.88

Cost Per Serving:P12.70

Energy:1600 kcal

-19 %

Protein:43 g

-30 %Vit A:

400 ug RE

-92 %

UKOY MAKALHIPFood Item & DescriptionAP wt. (g)HH Measure

Squash 2760.5614 c


Arina ( All Purpose Flour )6204 c

Black pepper 03 Tbsp

Salt453 Tbsp

Onion188.171 c

Carrot195.122 c

Shrimp, freshwater (small)10408 c

Egg, chicken, whole413.798 pcs

Oil, coconut1253 c

Vinegar, coconut4161 c

Salt151 tsp

Garlic11.761 Tbsp

Pepper, ground17.651 Tbsp

Sweet potato, yellow715.914 c

Kinchay78.954 Tbsp

Milk, evaporated2651 c

Procedure:

1. Mix all ingredients except cooking oil, Set aside.2. Measure about 90 g of the mixture and flatten.3. Heat cooking oil in low to medium flame.4. Fry until golden brown.

5. Serve hot with vinegar mixture or sauce.

Total Cooked Weight (g):3889

No. of Servings:25 pcs

Size Per Serving:2 pcs

Weight Per Serving:155.4

Total Cooking Preparation Time:1 hour



Energy:1600 kcal

-18 %

Protein:43 g

-36 %Vit A:

400 ug RE

-85 %

GREEN LOGFood Item & DescriptionAP wt. (g)HH Measure

Carrot, grated1952 c

Cheese, filled55 c

Bell pepper, red, chopped88 c

Onion, chopped113 c

Bread white loaf44816 slices

Pork boston butt, lean12906 c

Malunggay leaves, chopped801 c

Eggs51710 pcs

Raisin70 c

Salt205 tsp

Pickle relish120 c

Flour, all purpose75 c

Cooking oil105 c

Procedure:

1. Grate carrots and cheese.2. Chop bell pepper and onions.3. Flake white loaf bread.4. Mix all the ingredients except coconut oil in a mixing bowl.

5. Place cup of the mixture in aluminum foil. Roll firmly and seal.

6. Steam for 45 minutes. Cool and fry before serving.

7. Serve with catsup.


No. of Servings:25

Size Per Serving:1 pc

Weight Per Serving:96 g




Energy:1600 kcal

- 20 %

Protein:43 g

- 33 %Vit A:

400 ug RE

- 66 %

MALU-LOLLIPOPFood Item & DescriptionAP wt. (g)HH Measure

Chicken wings212525 pcs

Calamansi juice289.4 c

Ground pepper1 Tbsp


Iodized salt306 Tbsp

Bread crumbs4754 c

Malunggay powder60 (leaves)

20 (powder)2 Tbsp

Eggs3627 pcs

Cooking oil1252 c

Procedure:

1. Divide the chicken wings into halves at the joint.2. From the joint, strip down the chicken meat without removing from the bone and form into lollipop; do the same for the smaller bone.3. Marinate in Calamansi juice, ground pepper, garlic and salt for at least 2 hours or overnight.4. Simmer for 2 minutes in marinating solution.

5. Mix bread crumbs and Malunggay powder, add salt to taste.

6. Dip chicken in beaten eggs and roll in the breading mixture.

7. Deep fry until golden brown.


No. of Servings:25



Total Cooking Preparation Time:1 hr & 30 mins.



Energy:1600 kcal

-19 %

Protein:43 g

-46 %Vit A:

400 ug RE

-23 %

MALU PINAKBETFood Item & DescriptionAP wt. (g)HH Measure

Oil18018 Tbsp

Garlic, minced58.8210 tsp

Onion, sliced86.028 Tbsp

Tomato353.542 c

Ginger27.032 Tbsp

Pork boston butt, lean12906 c

Bagoong dilis150 c

Kamote, dilaw, grated1272.738 c

Sitaw, bunga, berde580.656 c

Ampalaya, bunga4023 c

Eggplant1481 c

Okra2002 c

Kalabasa,bunga11836 c

Malunggay dahon321.436 c

Procedure:

1. In a sauce pan, saut garlic, onion, tomato and ginger.2. Add ground pork and stir fry for 10 minutes.3. Add bagoong and water.4. Let it boil for about 5 minutes then add all vegetables.

5. Cook until half done.

6. Add Malunggay leaves and simmer for 1 minute.

7. Serve while hot.

Total Cooked Weight (g):4969.5


Size Per Serving:1 c





Energy:1600 kcal

-20 %

Protein:43 g

-28 %Vit A:

400 ug RE

-77 %

MALUNGGAY FISH BALLS W/ SWEET & SOUR SAUCEFood Item & DescriptionAP wt. (g)HH Measure

Tuna flakes150015 c

Arina3102 c

Malunggay dahon, chopped267.862 c


Onion, chopped150.541 c

Carrots, grated195.121 c

Eggs, beaten517.249 pcs


Cooking oil1252 c

Procedure:

1. In a mixing bowl, combine the first 7 ingredients.2. Add grated carrots & eggs.3. Season with salt & mix well.4. Weigh the combined mixture and divide equally into 25 servings.

5. Deep fry until golden brown. Set aside.

6. Serve with sweet and sour sauce or catsup.



Size Per Serving:111.16 g

Weight Per Serving:111.16 g




Energy:1600 kcal

-20 %

Protein:43 g

-30 %Vit A:

400 ug RE

-33 %

PORK POCHERO ala MORINGA

Food Item & DescriptionAP Wt. (g)HH Measure

Garlic, sliced12.051 Tbsp

Cooking oil75.005 tsp

Pork liempo, cut into cube1612.505 c

Water--

Banana saba, cut into half4561.4025 pcs

Sweet potato, cut to quarter511.362 c

Baguio Beans, cut into half260.422 c

Tomatoes, sliced777.785 c

Green onions, sliced64.945 tsp


Iodized salt50.0010 tsp

Procedure:

1. Wash all the needed ingredients, then slice into desired cut. Set aside.

2. Saute the garlic in cooking oil until slightly brown.

3. Add pork, and let it simmer till tender.

4. Add water and bring to a boil.

5. Add the banana and sweet potatoes.

6. When half done, add the beans and tomatoes.

7. Add green onion leeks, Malunggay leaves and salt.

8. Remove from fire when done.

9. Serve while hot.

Total Cooked Weight:4,470 g

No. of Servings:25

Size per Serving:Soup bowl

Weight per Serving:180 g

Total Cooking Preparation Time:45 mins.


Cost per Serving:P16.50

Energy:1600 kcal

-24.54%Protein:43 g

-31.99%Vit A:400 ug RE

-60.34%

MORINGA VEGGIE PATTIES

Food Item & DescriptionAP wt (g)HH Measure

Kalabasa, boiled, ground 1500.0010 c

Ground pork968.004 c

Shrimp, tagunton, peeled, chopped750.003 c

Egg, beaten689.668 pcs

Garlic, minced564.712 c

Onion, sliced578.312 c

Flour400.004 c

Iodized Salt50.0010 tsp

Pepper, ground0.005 tsp

Raisins300.002 c


Cooking oil125.004 c

Procedure:

1. Prepare all ingredients.

2. Peel and boil kalabasa in a pot for 10 minutes, drain and mash in a bowl.

Set aside.

3. In a bowl, mix together ground pork, shrimps,beaten eggs, garlic, onion, flour, salt, pepper, raisins, Malunggay leaves and kalabasa.

4. Mix all the ingredients well.

5. Deep fry and serve hot.


No. of Servings:25

Size per Serving:

Weight per Serving:145

Total Cooking Preparation Time:1 hr and 20 mins.



Energy:1600 kcal

-44.13%Protein:43 g

-37.87%Vit A:400ug RE

-75.27%

PICADILLO con MORINGA

Food Item & DescriptionAP wt. (g)HH Measure


Ground beef, lean meat1766.306 c


Onions, sliced80.3620 tsp

Tomatoes, chopped1838.3813 c

Water-2 c

Sweet potato, cubed786.525 c

Salt25.005 tsp

Dash of pepper--


Soy sauce50.005 tsp

Procedure:

1. Saute ground beef and set aside.

2. Saut garlic and onions until golden brown then add tomatoes.

3. Combine the ground beef, onions, garlic and tomatoes. Add water and bring to a boil for 5 minutes.

4. Add the sweet potato, salt and pepper and cook for another 5 minutes.

5. Add malunggay leaves and soy sauce and cook again for another 5 minutes.

Total Cooked Weight:5,500 gms

No. of Servings:25

Size per Serving:Sauce plate

Weight per Serving:220 g




Energy:1600 kcal-

23.89%Protein:43.8g

-

39.31%Vit A:

400 ug RE-

55.64%MORINGA SHANGHAI ROLLS


Ground Pork886.604 c

Onion, minced421.692 c


Carrots, cubed292.683 c

Flour155.001 c

Eggs206.904 pcs

Tomato sauce313.001 c

Kinchay118.426 tsp


Iodized salt25.005 tsp

Lumpia wrapper1100.00100 pcs


Procedure:

1. In a mixing bowl, put the ground pork, onion, garlic, carrots, flour, egg,

tomato sauce, kinchay and malunggay leaves.

2. Mix the ingredients and season with iodized salt.

3. Cut the lumpia wrapper into half.

4. Put 20 g. of mixture in each wrapper and seal the edges with water.

5. Deep fry in hot oil.

6. Serve hot with vinegar or catsup.

Total Cooked Weight:

1,875

No. of servings:

25

Size per serving:

5 inches/pc

Weight per serving:

75 (3pc/serving)

Total coking/preparation time:

1 hour & 20 mins

Total Cost of the Recipe:

P385.5

Cost per Serving:

P15.42

Energy:1600 kcal

-23.33%Protein:43 g

-30.16%Vit A:400 ug RE

-66.9%

PANCIT CANTON con MORINGA




Onion, sliced180.7210 tsp

Pork liempo, sliced thinly750.005 c

Shrimps, tagunton, shelled600.002 c

Baguio beans, cut into 1 diagonally625.002 c

Carrots, peeled, thinly sliced439.021 c

Cabbage, thinly sliced1481.485 c


Water-10 c

Soy sauce225.0015 tsp

Salt to taste25.005 tsp

Pancit canton625.00 k + 1/8 k

Procedure:

1. Prepare and wash all the vegetables needed.

2. Heat the cooking oil in a pan.

3. Saute garlic until light brown, then add onions.

4. After a few seconds, add pork liempo, then the shelled shrimps.

5. Add in baguio beans, carrots, cabbage and Malunggay leaves.

6. Put 2 c of water in a pan and bring to a boil.

7. Add soy sauce and salt to taste.

8. Put pancit canton noodles.

9. Mix half of the sauted ingredients to the pancit noodles. Cook for 3 more minutes.

10. Place in a platter.

11. Serve hot with slice calamansi.


No. of Servings:25

Size Per Serving:Snack plate


Total Cooking Preparation Time:50 mins

Total Cost of the Recipe:358.15

Cost Per Serving:14.35

Energy:1600 kcal

-

22.15%

Protein:43 g

-

37.95%Vit A:

400 ug RE

-

224.3%

MORINGA SHRIMPS ROYALE


Shrimps, tagunton130010 c

Salt, iodized755 Tbsp

Onion, chopped361.452 c


Squash, strips1690.148 c

Flour, all-purpose9306 c

Eggs, beaten60010 pcs

Malunggay leaves1613 c

Cooking oil1253 c

Procedure:

1. Put boiled shrimp in a bowl, add salt.

2. Add onions, garlic, squash, flour and eggs, then mix.

3. Mix lightly malunggay leaves little by little over the mixture.

4. Form patties using cup of the mixture.

5. Heat oil then deep fry for 15 minutes.

6. Drain excess oil over plate lined with table napkin.

Total Cooked Weight :

2,250

No. of servings:

25

Size per serving:

3 x 2

Weight per serving :

90


1 hr & 20 mins


P362.14

Cost per Serving:

P14.48

Energy:1600 kcal-

17.06%Protein:43 g

-

41.78%Vit A:

400 ug RE-

50.16%

FISH PIMIENTO-MALUNGGAYFood Item & DescriptionAP wt. (g)HH Measure

Pimiento (bell pepper)235.291 c

Malunggay leaves, fresh, chopped17810 c

Fried Fish Galunggong, flaked3428.5716 c

Garlic bulb minced29.412 Tbsp

Eggs, chicken, whole beaten1068.120 pcs

Squash fruit grated1014.087 c

Flour, all purpose4653 c

Bread crumbs (toasted)3507 c

Ground pepper16.852 Tbsp

Margarine, melted125 c

Iodized salt151 tsp

Banana leaves wilted optional

Procedure:

1. Fry bell pepper until lightly brown, then submerge in water.2. Remove skin then chop finely.3. In a boiling water, add 10 cups of malunggay leaves, strain and chop finely.4. In a bowl, mix finely chopped Malunggay leaves, flaked fish, garlic, eggs, pimiento, squash, flour bread crumbs, ground pepper and melted margarine.

5. Place or mold mixture in between two banana leaves and deep fry.

6. Serve hot.

Total Cooked Weight (g):4,250 g

No. of Servings:25

Size Per Serving:170 g

Weight Per Serving:9.14 cm x 6.35 cm

Total Cooking Preparation Time:45 minutes



Energy:1600 kcal

-20 %

Protein:43 g

-54 %Vit A:

400 ug RE

-67 %

MORINGA BALLS in CREAM SAUCEFood Item & DescriptionAP wt. (g)HH Measure

Malunggay leaves, fresh44.65 Tbsp

Tuna Yellow-fin, flakes2574.6317 c

Garlic bulb, minced35.293 Tbsp

Ground pepper16.851 Tbsp

Egg chicken, whole1293.120 c

All purpose flour1551 c

Gisantes de lata5003 c

Bread, toasted4759 c

Oil coconut1255 c

Salt coarse252 Tbsp

Procedure:

1. Combine the first 7 ingredients and add salt to taste.2. Form into small balls about 135 gms in weight, dredge into bread crumbs.3. Deep fry over moderate flame until light golden brown.4. Removed from fire and place in a colander to remove excess fat.

5. Serve with sauce/catsup, optional.

Total Cooked Weight (g):2,625 g


Size Per Serving:3.81 cm x 3.81 cm 3 pcs





Energy:1600 kcal

-20 %

Protein:43 g

-60 %Vit A:

400 ug RE

-62 %

MALU- PATTIESFood Item & DescriptionAP wt. (g)HH Measure

Malunggay leaves fresh535.717 c

Banana heart (batuan)961.547 c

Carrots, cubed292.682 c

Eggplant (boiled)197.83 c

Garlic (bulb, minced)41.18 c

Onion (Bombay, bulb)37.63 c

Egg (chicken whole)92515 pcs

Bread (toasted, toast)2655 c

Pork (ground lean meat)1030.931 kl

Soy sauce202 Tbsp

Salt (coarse)302 Tbsp

Oil, coconut1255 c

Pepper (ground) paminta152 Tbsp

Procedure:

1. Blanch malunggay leaves, set aside to cool, chop finely.2. Boil banana blossoms, carrots, eggplant separately until done. Peel and chop finely.3. In a mixing bowl, combine beaten eggs, Malunggay leaves, banana blossoms, carrots, eggplants, garlic, onions and bread crumbs.4. Mix thoroughly until well blended.5. Add pepper, soy sauce and salt to taste and mix again.

6. Form into medium size patties.

7. Fry until golden brown.Total Weight Raw (g):3,240 g

Total Cooked Weight (g)2,625


No. of serving:25

Size per serving:10.16 cm x 7.62 cm 1 pc




Energy:1600 kcal

-18 %

Protein:43 g

-32%Vit A:

400 ug RE

-97%

MALU CRISPIESFood Item & DescriptionAP wt. (g)HH Measure

Malunggay leaves 535.7110 c

Chicken, flake and minced1607.146 c

Onions minced150.546 Tbsp

Garlic (bulb, minced)242 Tbsp

Shrimps (tagunton, chopped finely)7204 c

Toge (newly sprout)5496 c


Pepper (ground) paminta8.992 Tbsp

Eggs (whole, well beaten)1515 pcs

Cornstarch2002 c

Bread crumbs (toasted)1853 c

Oil, coconut1255 c

Procedure:

1. Blanch malunggay leaves then chop finely.2. In a mixing bowl, add chopped malunggay leaves, flaked boiled chicken, onions, garlic, shrimps, toge, salt and beaten eggs.3. Add cornstarch, and bread crumbs into the mixture and mix thoroughly.4. Form into balls about 135 grams of mixture and flatten.5. Pour cooking oil in a heated carajay and fry until golden brown.

6. Serve hot.Total Cooked Weight:3,375 g

No. of Servings:25

Size Per Serving:135 g

Weight Per Serving:2 pcs at 67.5 g = 135 g




Energy:1600 kcal

-17%

Protein:43 g

-72%Vit A:

400 ug RE

-67%

MALULAIFood Item & DescriptionAP wt. (g)HH Measure

Shrimp, small tagunton4502 c

Malunggay leaves, fresh535.7110 c

Coconut meat grated2812.52 c

Onion sliced chopped37.63 c

Garlic chopped41.18 c

Bagoong hipon705 Tbsp

Gabi leaves whole590.9125 pcs

Ginger crushed67.575 Tbsp

Onions spring38.9610 pcs

Tomatoes sliced70.71 c

Sili halaba36.845 pcs

Coconut milk 1st extract3214.291 c

Procedure:

1. Chop shrimp and Malunggay leaves. Add grated young coconut, onion, garlic and bagoong hipon. Mix well.2. Divide into 25 parts about c and wrap with gabi leaves. Fasten with toothpick.3. In a carajay arrange properly with crushed ginger, spring onion, tomatoes and siling haba then pour half of the 1st extract coconut milk.4. Cover and boil for 30 minutes over low fire.5. When almost done, add the remaining coconut milk extract and bring to a boil.

6. Season to taste.

7. Serve hot.Total Cooked Weight (g)2,225 g


No. of serving:25

Size per serving:8.89 cm x 2.54 cm




Energy:1600 kcal

-

19 %

Protein:43 g

-

22 %Vit A:

400 ug RE

-

85 %

MALU SUPREMEFood Item & DescriptionAP wt. (g)HH Measure

Sweet corn, yellow young fresh15008 c

Water012 c

Cooking oil507 c

Garlic (bulb, minced)47.06 c

Onion, Bombay, bulb, sliced43.013 tsp

Tomatoes, ripe, sliced85.86 c

Pork, lean, ground412.372 c

Malunggay leaves, fresh535.7110 c

Iodized salt, to taste453 Tbsp

Black pepper, powdered02 Tbsp

Bread, toasted, cube4004 c

Procedure:

1. Shred young corn and set aside.2. Boil young sweet corn cob in 6 cups of water for 10 minutes. Remove from fire and strain the juice.3. Heat oil in carajay and saut garlic until light golden brown.4. Add onions; add sliced tomatoes with constant stirring.5. Add ground lean meat, stir over low flame for 5 minutes, add the shredded young corn, continue cooking with frequent stirring over low flame to avoid scorching.

6. Boil 12 cups water together with 6 cups corn cob water.

7. Pour the coated ground pork and young corn into boiling water. Cook for another 20 minutes until done.

8. Season to taste with salt and pepper, add Malunggay leaves, boil twice without cover.

9. Remove from fire, serve hot with cubed toasted bread as toppings.Total Cooked Weight (g)5,750 g


No. of serving:25

Size per serving:1 cup

Total Cooking Preparation Time:1 hour & 7 mins.



Energy:1600 kcal

-15 %

Protein:43 g

-18%Vit A:

400 ug RE

-49%

GUINATAAN MUNGGO con MORINGAFood Item & DescriptionAP wt. (g)HH Measure

Munggo, bean seed, green, dried6753 c

Water15 c

Cooking oil1403 T

Dilis, tuyo1402 c

Garlic, minced2354 Tbsp

Onion, sliced38.714 Tbsp

Ginger, stripped36.492 Tbsp

Tomato, minced36.364 Tbsp

Squash, cubed x 1084.515 c

Coconut cream1,2004 c

Salt Iodized453 Tbsp


Procedure:

1. Wash munggo, drain and soak in 15 cups water for 1 hr.

2. Boil the mixture for 30 minutes or until tender. Set aside.

3. Pan fry dilis in 1 Tbsp cooking oil. Set aside.

4. Saute garlic, onion, ginger and tomatoes in 2 Tbsp cooking oil. Add dilis.

5. Add into the munggo mixture. Add squash, simmer for 15 minutes or until tender. Stir.

6. In a low fire, pour thick coconut cream, add salt, continue stirring.

7. Add Malunggay leaves until cooked. Serve hot.


No. of Servings:25

Size Per Serving:1 c





Energy:1600 kcal

-20%

Protein:43 g

-35%Vit A:

400 ug RE

-36%

MORINGA CORN SOUPFood Item & DescriptionAP wt. (g)HH Measure

Cooking oil158 c

Tokwa, cubed, fried2632 c

Garlic, minced821 c

Onions, chopped752 Tbsp

Tomatoes, minced713 c

Shrimp, shelled540 c

Fresh corn, grated14006 c

Chicken cubes, dissolve in water404 cubes


Quail eggs, boiled, shelled56850 pcs


Onion, spring, sliced52 c

Procedure:

1. Heat oil, fry tokwa for about 3 minutes until golden brown.2. Saute garlic, onions, tomatoes and shrimps.3. Add corn and chicken cubes dissolved in water. Cover and let it simmer for 30 minutes or until the corn becomes tender.4. Add Malunggay leaves, quail eggs and tokwa.5. Season with iodized salt and simmer for another 2 minutes.6. Sprinkle spring onions and serve hot.Total Cooked Weight:5,590 g

No. of Servings:25

Size Per Serving:1 c w/ 2 quail eggs per serving


Total Cooking Preparation Time:1 hr



Energy:1600 kcal

-

21%

Protein:43 g

-

31%Vit A:

400 ug RE

-

49%

MORINGA ala CUBANAFood Item & DescriptionAP wt. (g)HH Measure

Rice glutinous5002 c

Rice, well milled5002 c

Chicken cubes202 cubes

Oil, coconut2101 c

Garlic82.35 c

Chicken803.573 c

Carrots97.561 c

Iodized Salt151 Tbsp

Malunggay Powder53.572 Tbsp

Eggs, hard-boiled, shelled1293.125 pcs

Procedure:

1. Mix 500 grams glutinous and 500 grams well-milled rice.2. Dissolve chicken cubes in 4 cups of hot water, then add to the rice and cook, then set aside.3. Heat oil in a carajay, saut garlic until medium brown; add chicken and cook until tender.4. Add carrots, season with salt and cook for 2 min.5. Add the rice, mix and sprinkle the Malunggay powder.6. Place one piece hard-boiled egg per serving.Total Cooked Weight:2,895 g

No. of Servings:25

Size Per Serving: c + 1 pc hard boiled egg


Total Cooking Preparation Time:1 hr & 15 min.



Energy:1600 kcal

-

20%

Protein:43 g

-

32%Vit A:

400 ug RE

-

53%MALUNGGABI BALLSFood Item & DescriptionAP wt. (g)HH Measure

Gabi, raw, shredded467.533 c

Egg, beaten4556 pcs

Tomato, minced70.71 c

Bread crumbs3804 c

Carrots, shredded195.121 c

Onions858.25 c

Tuna, boiled, flaked160.716 T

Iodized salt453 tsp

Malunggay, powder3151 c

Bread crumbs37.63 c

Coconut oil3803 c

Procedure:

1. Combine all ingredients in a mixing bowl except bread crumbs and oil.2. Mix thoroughly using a wooden spoon.3. Form into balls about 17 g each and dredge each into bread crumbs.4. Deep fry in low fire until golden brown.5. May be served with tomato catsup.Total Cooked Weight:1,600 g

No. of Servings:25


Weight Per Serving:64 g (16 g/pc)




Energy:1600 kcal

-

20%

Protein:43 g

-

25%Vit A:

400 ug RE

-

59%

LUMPIA con MORINGAFood Item & DescriptionAP wt. (g)HH Measure



Margarine, fortified202 Tbsp

Shrimps, shelled, boiled, sliced5403 c

Sweet potato, boiled, cubed4093 c

Squash, striped507.043 c

Banana heart, sliced boiled water squeezed out1038.366 c

Iodized salt151 t



Spring roll (lumpia wrapper)1100100 pcs

Cooking oil2101 c

Procedure:

1. Saute garlic and onions in margarine.2. Add the shrimps, sweet potato, squash and banana heart. Add salt.3. Cook for 8 minutes in a covered pan.4. Add Malunggay leaves, simmer for 2 minutes in a covered pan.5. Mix beaten eggs in the vegetable mixture, mix well.

6. Cook for 5 more minutes.

7. Drain the vegetable mixture. Let cool.

8. Wrap 17 g vegetable mixture in each spring roll; roll securely on both sides.

9. Deep fry in oil until golden brown.

10. Drain the excess oil using a strainer.

11. Serve while hot with tomato catsup or vinegar with mixed garlic.Total Cooked Weight:2,750 g

No. of Servings:25






Energy:1600 kcal

-

19%

Protein:43 g

-

28%Vit A:

400 ug RE

-

32%

MORINGA TORTAFood Item & DescriptionAP wt. (g)HH Measure

Munggo, green, broiled, mashed4502 c

Hipon, tagunton, shelled, chopped5403 c

Carrots, cubed1952 c

Sweet potato, white, cubed269.663 c

Malunggay, leaves, powder160.713 c/6 Tbsp

Flour4653 c

Eggs, beaten3627 pcs

Garlic, bulb, minced41.18 c


Iodized salt37.52 Tbsp

Cooking oil3681 c

Procedure:

1. Boil the munggo and mash. Set aside.2. Combine all the ingredients except for cooking oil and mix thoroughly.3. From the mixed ingredients, divide into 25 parts.4. Divide each part into 2.5. Deep fry in hot oil until patties turn golden brown.

6. Maybe served with catsup or chili sauce.

Total Cooked Weight:1,850

No. of Servings:25

Size Per Serving:2 pcs/serving





Energy:1600 kcal

-

21%

Protein:43 g

-

37%Vit A:

400 ug RE

-

49% MAJA MORINGAFood Item & DescriptionAP Wt (g)HH Measure

Malunggay leaves, powdered3757 Tbsp

Cornstarch2002 c

White sugar4501 c

Corn cream4241 c

Evap m ilk2501 c

Coconut Milk (thick)9753 c

Vanilla extract

Peanut, roasted, pounded1771 c

Procedure:

1. Blend cornstarch & sugar thoroughly in a bowl. Add the evaporated milk. Set aside.2. Boil coconut milk stirring constantly.3. Add sugar cornstarch mixture and stir to prevent lumps.

4. Add corn cream, Malunggay powder and vanilla extract. 5. Bring to a boil, continue stirring for another 10 minutes or until desired consistency is achieved.6. Pour the cooked mixture in a 13 x 12 baking pan greased with cooking oil. Allow to set and cool.

7. Slice and serve.


2,240 g

No. of servings:

25

Size per serving:

1 sliceWeight per serving :

80 g


20 minTotal Cost of the Recipe:

P150.28Cost per Serving:

P5.30

Energy:1600 kcal-

16 %

Protein:43 g

-

12%

Vit A:

400 ugRE-

27 %

MALU BUCHI-BUCHI

Food Item & DescriptionAP Wt (g)HH Measure

Red kidney beans, boiled smashed4402 1/3 c

Young coconut meat, chopped964.291 c

Sugar, brown2251 c

Malunggay powder107.144 Tbsp

Glutinous Rice powder5202 c

Water c

Sesame seeds1501 c

Cooking oil4804 c

Procedure:

Filling

Dough:1. Boil red beans until done and mash.

2. Cook together mashed red beans and young coconut meat until well blended.

1. Mix glutinous rice powder and Malunggay powder with cup water in a mixing bowl.

2. Knead until smooth.

3. Measure about 2 Tbsp of the dough and flatten.

4. Place 1 Tbsp filling at the center of the dough and form into balls.

5. Roll the ball in sesame seeds and deep fry for about 5 minutes.


1,250No. of servings:

25

Size per serving:

2 pcs


50 g


1 hour and 15 minTotal Cost of the Recipe:


P6.80

Energy:1600 kcal-

12 %

Protein:43 g

-

9 %

Vit A:

400 ugRE-

7 %

MALU MUNCHKINSFood Item & DescriptionAP Wt (g)HH Measure

Graham cracker, choco flavor8303 c

Malunggay, powder133.935 Tbsp

Iodized salt, a pinch

Milk, condensed3874 c

Sugar, refined1501 c

Procedure:

1. In a mixing bowl, mix powdered graham crackers, Malunggay powder and a pinch of salt.

2. Mix well and add condensed milk little by little until thoroughly mixed.

3. Form into balls about 3.81 cm in diameter.

4. Roll over refined sugar.


1,930 gNo. of servings:

25Weight per serving :

80 g

Size per serving:

3.81 cm x 3.81 cm 2 pc


20 mins.Total Cost of the Recipe:


P6.50

Energy:1600 kcal-

22 %

Protein:43 g

-

17 %

Vit A:

400 ugRE-

42 %

MALUNGGAY PAN CAKEFood Item & DescriptionAP Wt (g)HH Measure

Flour 7755 c

Baking powder353 Tbsp

Salt7 tsp

Malunggay powder80.363 Tbsp

Sugar, white300 g1 c

Butter, melted150 g c


Calamansi juice144.741/8 c


Water c

Procedure:

1. Sift together the first four (4) ingredients.2. Add sugar, melted butter, eggs, Calamansi juice, milk and water. Mix well until fine.3. In a pan, pour cup of butter and cook until edges look dry and bubbling begin to appear.

4. Turn the other side and cook until golden brown. 5. Maybe served with syrup.Total Cooked Weight :

1,534 g

No. of servings:

25

Size per serving:

1 pc


61g




P7.35

Energy:1600 kcal-

15 %

Protein:43 g

-

13 %

Vit A:

400 ugRE-

23 %

MALUNGGAY PUDDINGFood Item & DescriptionAP Wt (g)HH Measure

Margarine 505 Tbsp

Bread, pandesal, crushed

Milk evaporated90025 c

Sugar brown13505 c

Raisin, optional4802 c

Malunggay leaves ( powdered )3601 c

Eggs, chicken, whole, beaten339.297 c

155.173 pcs

Procedure:

1. Grease the baking pan with margarine.2. Melt the remaining margarine and set aside.3. Sliced bread into small cubes.

4. In a bowl pour milk and add sliced bread and soak for several minutes until soften.5. Add melted margarine, sugar, raisin, Malunggay powder and eggs. Mix well.

6. Pour over greased baking pan.

7. Steam for 55 minutes over moderate temperature or until done. To check for doneness, inset a toothpick, if it comes clean, it is already cooked.

8. Let it cool, slice and serve.


3200 g

No. of servings:

25

Size per serving :

8.89 cm x 3.81 cm

Weight per serving:

128 gTotal coking/preparation time:

1 hourTotal Cost of the Recipe:


P14.60

Energy:1600 kcal-

22 %

Protein:43 g

-

22 %

Vit A:

400 ugRE-

45 %

MORINGA CHAMPORADO


Water0.0014 c

Malagkit, bigas1250.007 c

Cocoa300.002 c

Sugar, brown1125.007 c

Malunggay leaves, powdered3238 Tbsp

Milk, evaporated1200.005 c

Procedure:

1. Wash glutinous (malagkit) rice in water.

2. Soak malagkit in water for 10-15 minutes.

3. Put the soaked rice in a casserole with 14 cups of water.

4. Let it boil while stirring continuously.

5. Mix cocoa, sugar and powdered malunggay thoroughly and continue stirring.

6. Add evaporated milk.

7. Serve hot.

Total Cooked Weight (g):

11,000

No. of servings:

25

Size per serving:

soup bowl

Weight per serving (g):

440 g


45 minutes.


P214.95

Cost per Serving:

P8.60Energy:1600 kcal-

29.41%

Protein:43 g

-

22.75%

Vit A:

400 ugRE-

26.81%

PANCIT CANTON con MORINGA




Onion, sliced180.7210 tsp

Pork liempo, sliced thinly750.005 c

Shrimps, tagunton, shelled600.002 c

Baguio beans, cut into 1 diagonally625.002 c

Carrots, peeled, thinly sliced439.021 c

Cabbage, thinly sliced1481.485 c


Water-10 c

Soy sauce75.005 Tbsp

Salt to taste25.005 tsp

Pancit canton625.00 k + 1/8 k

Procedure:

12. Prepare and wash all the vegetables needed.

13. Heat the cooking oil in a pan.

14. Saute garlic until light brown, then add onions.

15. After a few seconds, add pork liempo, then the shelled shrimps.

16. Add in baguio beans, carrots, cabbage and Malunggay leaves.

17. Put 2 c of water in a pan and bring to a boil.

18. Add soy sauce and salt to taste.

19. Put pancit canton noodles.

20. Mix half of the sauted ingredients to the pancit noodles. Cook for 3 more minutes.

21. Place in a platter.

22. Serve hot with slice of Calamansi.


No. of Servings:25

Size Per Serving:Snack plate



Total Cost of the Recipe:358.15

Cost Per Serving:14.35

Energy:1600 kcal

-

22.15%

Protein:43 g

-

37.95%Vit A:

400 ug RE

-

224.3%

TURON con MALUNGGAY


Saba, ripe6140.3550 pcs

Langka385.291 c


Lumpia wrapper550.0050 pcs

Malunggay leaves, chopped535.7110 c


Procedure:

1. Cut vertically the whole saba and langka into 4 pcs. Set aside.

2. Mix sugar and vanilla in a plate.

3. Roll in the sliced bananas over the sugar mixture.

4. Place alternately in a turon wrapper the sliced banana and langka strips, fill in Malunggay leaves in between banana and langka strips. 5. Heat oil and deep fry. Wait as the wrapper turns brown. Then set aside.

6. Sprinkle with ground peanut (optional).

7. Serve while hot and crispy.


3,500 g

No. of servings:

25

Size per serving:

5 inches


140 g


50 mins


P272.47

Cost per Serving:

P10.90Energy:1600 kcal-

33.03%

Protein:43 g

-

14.51%

Vit A:

400 ugRE-

61.34%

TURONES de MALUNGGAY


Malunggay leaves3216 c

Peanut w/o skin2802 c

Carrot, grated3904 c

Sugar, muscovado1001 c

Spring roll wrapper55050 pcs

Langka Hinog, strips1501 c

Oil coconut2351 c

Sesame seed dried1051 c

Sugar, muscovado50 c

Procedure:

1. Blanch and drain then chop the Malunggay leaves.2. Mix together the chopped Malunggay leaves, peanuts, grated carrots and muscovado sugar until well blended.3. Place the lumpia wrapper in a plate, place cup Malunggay mixture and add langka. Roll and seal.

4. Heat oil in carajay, then fry the turones until golden brown. Drain and set aside. 5. Toast the sesame seeds, let it cool.6. Caramelize 1 cup of sugar. Pour the caramel over turones and sprinkle with sesame seed.Total Cooked Weight :

1750 g

No. of servings:

25

Size per serving:

1 pcWeight per serving :

70 g


1 hr & 30 mins



P5.30

Energy:1600 kcal-

15 %

Protein:43 g

-

16 %

Vit A:

400 ugRE-

77 %

UKOY MAKALHIPFood Item & DescriptionAP wt. (g)HH Measure

Squash 2760.5614 c


Arina6204 c

Black pepper 03 Tbsp

Salt453 Tbsp

Onion188.171 c

Carrot195.122 c

Shrimp, freshwater (small)10408 c

Egg, chicken, whole413.798 pcs

Oil, coconut1253 c

Vinegar, coconut4161 c

Salt151 tsp

Garlic11.761 Tbsp

Pepper, ground17.651 Tbsp

Sweet potato, yellow715.914 c

Kinchay78.954 Tbsp


Procedure:

6. Mix all ingredients except cooking oil, Set aside.7. Measure about 90 g of the mixture and flatten.8. Heat cooking oil in low to medium flame.9. Fry until golden brown.

10. Serve hot with vinegar mixture or sauce.








Energy:1600 kcal

-

18 %

Protein:43 g

-

36 %Vit A:

400 ug RE

-

85 %

BUKO PANDAN MALUNGGAY DELIGHT


Pandan leaves0.004 pcs

Water0.003 c

Buko8928.57(10) pcs 5 c

Buko juice6250.0025 c

Sugar, refined white1350.004 c

Malunggay leaves, powdered44.645 Tbsp

Procedure:

1. Boil 4 leaves of pandan in 3 cups of water until the water turns greenish in color. Allow to cool.

2. Mix buko juice and pandan juice.

3. Mix malunggay powder in cup pandan juice. Pour into the buko-

pandan mixture.

4. Add sugar and shredded coconut meat and stir thoroughly.

5. Serve with ice.


1,500

No. of servings:

25

Size per serving:

1 glass

Weight per serving (g):

220 or 220 ml


30 mins


P169.15

Total Cost per Serving:

P6.75

Energy:1600 kcal

-36.15%

Protein:43 g

-9.02%

Vit A:

400 ugRE

-3.23%

MALUNGGAY DELIGHTFood Item & DescriptionAP wt (g)HH Measure

Water20 c

Pandan leaves10 pcs


Malunggay decoction3 c

Gulaman bar5912 bars

Sugar, white3001 c

Calamansi868.42 c

Sugar, brown4503 c

Sago, cooked301.59 c

Procedure:

1. Boil water and pandan leaves then add Malunggay leaves, simmer for 3 minutes.2. Strain and set aside 3 cups for the gulaman bar.3. Boil gulaman in 3 cups concoction and add sugar; stir constantly for 5 minutes..4. Pour in shallow pan and let cool. Slice into small cubes.

5. Add all remaining ingredients to the concoction and mix well.

6. Serve with ice.Total Cooked Weight (g):


25

Size per serving:

1 glassWeight per serving (g):

250 mlTotal coking/preparation time:

1 hourTotal Cost of the Recipe:

P123.58Total Cost per Serving:

P4.95Energy:1600 kcal

-14 %

Protein:43 g

-3 %

Vit A:

400 ugRE

-39 %

MALUNGGAY SHAKEFood Item & DescriptionAP wt (g)HH Measure

Malunggay powder133.93 (leaves)5 Tbsp

Milk evaporated2,15010 c

Green Indian mango2,543.8610 c


Sugar refined1,20010 Tbsp

Iodized salt -pinch

Ice, crushed-

Procedure:

1. Blanch Malunggay leaves. Let it cool and chop finely and puree.2. In a blender add milk, mango, Calamansi juice and sugar.3. Add pinch of salt and blend well.4. Serve with crushed cubes.Total Weight Raw:

7,050 g



25Weight per serving:

282 gSize per serving:

1 glassTotal coking/preparation time:




-22 %

Protein:43 g

-16 %

Vit A:

400 ugRE

-40 %

MPTC SAGO COOLERS (Malunggay, Pandan, Tanglad, Calamansi)Food Item & DescriptionAP wt (g)HH Measure

Water extract from Pandan and Tanglad Leaves10 c

Water



Sugar brown7505 Tbsp

Sago cooled7205 c

Ice cubes, as desired5 c

Procedure:

1. In 2 cups of boiling water, add 2 pieces of pandan leaves and 3 pieces of tanglad leaves. 2. Continue to boil for 10 minutes. Set aside to cool. 3. In another pan, boil 6 cups of water and add Malunggay leaves, strain and extract.4. In a pitcher, mix two parts of Malunggay juice, pandan and tanglad.

5. Add calamansi juice and brown sugar to taste. Add sago.

6. Serve with ice cubes.Total Cooked Weight (g):

7050 gNo. of servings:

25

Size per serving:

1 glassTotal coking/preparation time:

20 25 minTotal Cost of the Recipe:



-10 %

Protein:43 g

-2 %

Vit A:

400 ugRE

-20 %

MORINGA-CALA-PINE JUICEFood Item & DescriptionAP wt (g)HH Measure

Malunggay leaves, boiled, juice extracted642.8612 c

Pineapple juice undiluted2,55010 c


Sugar, brown7505 c

Water15 c

Procedure:

1. Boil Malunggay leaves with 15 cups of water for 10 minutes.

2. Strain and set aside the juice. 3. Add pineapple juice, Calamansi juice and sugar to Malunggay juice and stir.4. Serve with iceTotal Cooked Weight (g):


25

Size per serving:


264 gTotal coking/preparation time:




-9 %

Protein:43 g

-2 %

Vit A:

400 ugRE

-47 %

MORINGA CHOCOFood Item & DescriptionAP wt (g)HH Measure

Water18 c

Tablea20010 pcs

Sugar (muscovado)3001 c

Milk evap7503 c

Malunggay powder(powder) 302 Tbsp

(leaves) 30

Procedure:

1. Boil 18 cups of water in a kettle. 2. Add Tablea and malunggay powder in boiling water and stir until smooth. 3. Add sugar and continue boiling for 2 minutes.4. Add milk and let it boil with continuous stirring.

5. Serve hot.Total Cooked Weight (g):


25

Size per serving:

1 cupWeight per serving (g):

148.50 gTotal coking/preparation time:

45 min.Total Cost of the Recipe:



-8 %

Protein:43 g

-6 %

Vit A:

400 ugRE

-14 %

MORINGA ORANGE KALAMANSI JUICE


Malunggay, powdered107.1412 Tbsp

Kalamansi2052.63100 pcs


Cube ice--

Water-5 liters

Oranges, sliced97.8310 pcs

Procedure:

1. Steep Malunggay powder in 5 liters water. Strain and set aside.

2. In a strainer squeeze kalamansi into a cup.

3. Pour the kalamansi extract to the Malunggay juice.4. Add sugar and mix well.

5. Mix cocoa, sugar and powdered malunggay thoroughly and continue stirring.

6. Serve cold.Total Cooked Weight (g):


25

Size per serving:


215Total coking/preparation time:

30 minsTotal Cost of the Recipe:


P11.70

Energy:1600 kcal

-2.03%

Protein:43 g

-0.65%

Vit A:

400 ugRE

-7.77%

MORINGA n CREAM SHAKEFood Item & DescriptionAP wt (g)HH Measure

Mango, ripe1228.456 c

Melon, ripe2063.4910 c

Sugar, white6004 c

Milk, evaporated1060.55 c

Malunggay powder80.36 (leaves)3 Tbsp

Cube ice1250 g

Procedure:

1. Slice the mango and scoop the meat, do not use the seed.2. Slice the melon, remove the skin and seeds.3. Slice the mango and melon into smaller pieces.4. Combine all ingredients in a blender and blend for about 3 5 minutes.

5. Serve cold.



25

Size per serving:


197.40Total coking/preparation time:

30 minsTotal Cost of the Recipe:



-13 %

Protein:43 g

-9 %

Vit A:

400 ugRE

-64 %

BASIC INFORMATION ON MALUNGGAY

Taxonomy

Kingdom:Plantae

Division:Magnoliophyta

Class:Magnoliopsida

Order:Brassicales

Family:Moringaceae

Genus:Moringa

Species:Oleifera

Scientific name:Moringa oleifera Lamn

Common Names

English Name:Horseradish tree, Drumstick tree, West India Ben

Filipino Names:

Malunggay (Tagalog)

Marunggay (Ilocano)

Kalamunggay, Kamunggay, Balunggay, Kamalunggay (Visaya)

Origin:Sub-Himalayan Tracts of the Indian Subcontinent

Occurrence and cultivation:All over the tropics

Growth and Size:Perennial, fast growing, and can grow up to 12 meters in height

Nutritional Profile

It has

4 times the calcium in milk

7 times the vitamin C in orange

4 times the vitamin A in carrot

3 times the potassium in banana

2 times the protein in milk

ComponentPodsLeavesLeaf Powder

Moisture ()86.975.07.5

Calories2692205

Protein (g)2.56.727.1

Fat (g)0.11.72.3

Carbohydrate (g)3.713.438.2

Fiber (g)

Minerals (g)

Ca (mg)

P (mg)

K (mg)

Cu (mg)

Fe (mg)

S (mg)

Oxalic acid (mg)

Vitamin A B Carotene (mg)

Vitamin B Choline (mg)

Vitamin B1 thiamin (mg)

Vitamin B2 (riboflavin (mg)

Vitamin B3 nicotic acid (mg)

Vitamin C ascorbic acid (mg)

Vitamin E tocopherol acetate (mg)

Arginine (g/16g N)

Histidine (g/16g N)

Lysine (g/16g/N)

Tryptophan (g/16g N)

Phenylanaline (g/16g N)

Methionline (g/16g N)

Threonine (g/16g N)

Leucine (g/16g N)

Isoleucine (g/16g N)

Valine (g/16g N)

Source:

Known Uses of Malunggay:

1. Leaves for food, feeds and or medicine

2. Trees as backyard hedges, alley cropping, and erosion control

3. Flowers food and or medicine

4. Pods food and or medicine

5. Roots medicine

6. Dry and mature seeds water purification and or oil

7. Bark-medicine

PROCESSING TECHNOLOGY FOR MALUNGGAY FOLIAGE

Malunggay is popularly known for its food use. It is commonly grown as hedges of homes or just as a backyard tree, which is a source of foliage and fresh fruits for household viand. Most of us recognize this plant as a vegetable tree whose leaves are nutritious because they are green in color and rich in dietary fiber.

Lately, we have learned that malunggay can be processed to become tea as a biofortification agent. Fortification is a process by which a food is enriched by adding materials that enhances the nutritional properties of a food. Hence, we now see noodles fortified with squash, carrot, malunggay, amaranth (saluyut) and other vegetables. Pastries, cookies, and many baked food preparations are now enriched with malunggay.

Basic to processing is a good raw material. A raw material should possess the desired quality for food preparation. In the same way the material should also be processed correctly. With this in mind, the following should be noted in processing malunggay foliage for food preparations.

A. Fresh foliage. The fresh foliage should be sourced from plants which have not been sprayed with chemical pesticides. However, if the plants have been treated with synthetic pesticides, a margin of two weeks from the last spray would be acceptable.

The leaves should also be taken from the next top three leaves from the apical bud or youngest leaf. The youngest leaves are the young growing shoots at the tip of a branch.

B. Post-harvest. When the leaves or foliage have been harvested, it is recommended to bring the materials in the place where it is to be air-dried. Air drying is recommended when the material is to be stored for a time prior to its use. In the same way, if juice is to be stored for a time prior to its use. then the foliage has to be processed immediately within the next fifteen minutes.

If the juice of the leaves is the desired product, the harvested foliage has also to be processed immediately. A household or kitchen food processor or blender can be used to extract the juice from leaves. A one is to one ratio of leaves and water is recommended. Example, blend a cup of leaves in a cup of water. The juice can be collected by passing through the extract solution in very fine sieve or clean cloth.

C. Storage. The collected leaflets can be stored in plastic bags, bottles or canisters, but ensure that the containers to be used are dry and clean. Take note also that the containers are to be sealed tightly. These air-dried leaflets can be stored for at least two months only. However, pan-roasted leaflets or powder can be stored up to six months or more. The juice of leaves is to be used immediately. It can, however, be stored inside a refrigerator. The juice can be stored by placing it a clean jar or bottle and kept in a refrigerator for no more than five days. If the juice is to be frozen or kept in a freezer, the stored juice can stay there for at least one month.

BASICS AT A GLANCETypes of Measuring Devices

Stainless Liquid Measuring Cups

Glass Liquid Measuring Cup

Dry Ingredients Measuring Cup

Stainless measuring spoons

Measuring Dry Ingredients

Measuring Liquid Ingredients

Pointers to remember in measuring

1. The use of standard measuring equipment is a MUST to help ensure successful finish products.

2. The measurement of dry and liquid ingredients need a special measuring technique

For example: Flour should be sifted first before measuring while liquid ingredients like oil or milk is measured by placing the measuring glass on a flat surface before pouring the liquid to the desired line of measurement.3. When the sugar is lumpy, it should be sifted first before it is measured. The top must be leveled off with a spatula or knife. On the other hand, brown sugar is packed into the cup firmly before it is leveled off.

4. Fats in solid form should be packed firmly into the cup before it is leveled-off with a spatula or knife.TABLE OF MEASURES AND EQUIVALENT WEIGHTS60 drops. . . . 1 teaspoon2 cups. . . . 1 pint

3 teaspoon. . . . 1 tablespoon2 pints. . . . 1 quart

4 tablespoons. . . . cup4 cups. . . . 1 pound

8 tablespoons. . . . cup16 ounces. . . . 1 pound

12 tablespoons. . . . cup2.2 pounds. . . . 1 quart

16 tablespoons. . . . 1 cup4 quarts. . . . 1 gallon

4 tablespoons. . . . 1 ouncedash. . . . Less than 1/8 tsp.

1 bouillon cube . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tablespoon extract

1 tablespoon unflavored gelatin . . . . . . . . . . . .

ounce

1 square chocolate . . . . . . . . . . . . . . . . . . . . . . . . . .4 tablespoons powdered cocoa

1 small can evap milk . . . . . . . . . . . . . . . . . . . . . . . cup milk

1 big can evap milk . . . . . . . . . . . . . . . . . . . . . . . . .1 cups

1 tablespoon corn starch . . . . . . . . . . . . . . . . . . . . .2 tablespoons flour

1 pound flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 cups sifted flour

ABBREVIATIONS

Teaspoon

-tsp

Tablespoon

-Tbsp

Cups

-c

Pint

-pt

Quart

-qt.

Gallon

-gal

Pound

-lb.

GLOSSARY

Additives-a substance added to improve or preserve something

Biological hazard-refers to the danger of food contamination by disease causing micro-organisms (bacteria, viruses, parasites, or fungi), certain plants, and fish that carry toxins

Chemical hazard- refers to the danger of food contamination by pesticides, food additives and preservatives, cleaning supplies, and toxic materials that leech through worn cookware and equipment

Cleaning -the removal of soil, food residue, dirt, grease or other objectionable matter

Contaminant-any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability

Contamination

-is the unintended presence of harmful substances or disease-causing micro - organisms

Disinfection-the reduction, by means of chemical agents and/or physical methods, of the number of micro-organisms in the environment, to a level that does not compromise food safety or suitability.

Food borne illness-a disease that is carried and transmitted to people by food

Food borne infection-a disease that results from eating food containing harmful micro-organism

Food borne intoxication-a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals

Food handlers- any person who directly handles packaged or unpacked food, food equipment and utensils or food contact surfaces and is therefore expected to comply with food hygiene requirements

Food hygiene-all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain

First in, first out (FIFO)-is a method of stock rotation, in which new supplies are shelved behind old supplies, so the old are used first. All inventory is marked with either the expiration date when the item was received, or when it was stored after preparation

Food preparation-starts from receiving the right amount of raw food, washing, cutting, cooking, holding and serving until it reaches the pupils plate/tray

Food safety-assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use

Food suitability-assurance that food is acceptable for human consumption according to its intended use

Hazard-a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect

Hazard Analysis Critical Control Point (HACCP)-a system which identifies, evaluates and controls hazards which are significant for Food Safety

Outbreak-is an incident in which two or more people experience the same illness after eating the same food. As exceptions to this definition, a single incident of botulism and illness caused by chemically contaminated food are also classified as outbreak

Solid waste-includes dry, bulky trash, such as glass bottles, plastic wrappers and containers, paper bags and cardboard boxes

Standard-also called critical limit, is a time, temperature, or other requirement that must be met to keep a food item safe

Toxins-are poisons that are produced by micro-organisms, carried by fish, or released by plants

Cooking TermsSlice -To cut thinly

Chop-To cut into very small pieces

Cube-To cut into square inch on larger

Fry-To fry with the use of small amount of shortening

Deep fry-To fry with the use of large amount of shortening

Mix-To mix two or more ingredients

Boil-To bring to a boil until large bubbles may appear

Combine-To combine two or more ingredients

Drain-To remove excess water or fat

Dredge-To coat with the mixture of flour and seasoning

Grease-To spread small amount of margarine

Sift-To remove large particles

Juliene-To cut into strips

Chill-To place mixture into the refrigerator

Broil-To cook by dry heat with use of charcoal

Saute-To cook less than 5 minutes

Pan broil-To cook over medium heat until fat comes out

Cut-To cut finely

BIBLIOGRAPHY

Food and Nutrition Research Institute, Department of Science and Technology (FNRI-DOST). 2002. Recommended Dietary Allowances for Filipinos.

Recipe Book for School Nutrition Program. 1999.

Standardized Recipes on Indigenous Foods for School Nutrition Program

Food and Nutrition Research Institute, Department of Science and Technology (FNRI-DOST). 1997

The Philippine Food Composition Tables

Food Safety Institute Foundation, Inc. 1999.

Food Safety Management

Biolife (ed). Jan Feb. 2008. Malunggay in the City p.23-26 by Jonathan L. Mayuga

BioLife (ed). Jan Feb. 2008. Malunggay-enriched Food Recipes p. 27 by Dr. Vivencio Mamaril

BioLife (ed). March April 2008. Malunggay in the City p.20-22 by Roja Salvador.

Fuglie, Lowell J. The Miracle Tree (Trees for Life Journal /www.TFL Journal, 2001)

Fahey, Jed W.A. Review of the medical Evidence for its nutritional, therapeutic and progbylactic Properties (Trees for Life Journal, 2005)

www. Church world services. w/moringa/TMT nutrition htm/moringa oliefera Nutritional values of leaves & Pods. http//www.child protection. Org. ph.2004

2010-jan-14 malunggay recipe book for school

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