malunggay recipe book

MESSAGE

Health and Nutrition is integral to the total development of the child: physically, mentally, emotionally and spiritually. Studies showed that undernourished children perform poorly in class. Ideally, health and education should have a symbiotic relationship, if only to get the full benefit of education.

DepED is seeking to attain the Millennium Development Goal (MDG) No. 1, Target No. 2 which will eradicate poverty and hunger, and reduce malnutrition to 50% by the year 2015. The DepED is in full agreement with the MDG especially if it concerns improving the quality of basic education.

The Development and Standardization of Recipes Using Malunggay is a breakthrough in School Nutrition Program. It simply involves the creative transformation of school garden yields into nutrient-rich meals and drinks for supplemental feeding purposes.

With the school and community working as one, we believe the improvements in the learners’ nutritional health, school attendance, class participation and completion will eventually achieved.

I commend DepED’s Health and Nutrition Center, the regional nutritionist-dietitians, the contributors, writers and consultants in coming up with this pioneering recipe book.

Congratulations!

JESLI A. LAPUS Secretary

MESSAGE

The magnitude of malnutrition among public elementary and secondary schools is alarming. Reports from the field revealed a fluctuating trend on the prevalence rate of undernutrition. We are aware that poor nutrition affects the academic performance of learners.

The Development of a Recipe Book using Malunggay is indeed another milestone in the School Nutrition Program. It is very timely and relevant that we focus on providing all comprehensive health and nutrition package to food poor areas of the country and to identify Low Performing Schools in order to turn-around the academic performance of the schools. This book is useful to home economics teachers, canteen managers, feeding coordinators and parents in the preparation of recipes using malunggay for supplementary feeding in schools and in their homes.

I wish to express my sincerest gratitude to the Health and Nutrition Center for facilitating the development of a recipe book using malunggay. Likewise, my deepest thanks to all DepED nutritionist-dietitians for their dedication and commitment in the preparation of recipes, to the staff of FNRI for their technical assistance, and to the writers, contributors and consultants for their invaluable inputs to this endeavor.

THELMA G. SANTOS, CESO IVAssistant Secretary

ACKNOWLEDGEMENT

Our sincere thanks is extended to those who helped in the development and standardization of recipes using malunggay held at the Development Academy of the Philippines, Tagaytay City.

We express also our deepest appreciation to the following individuals for their valuable contribution in the production of this recipe book.

EXECUTIVE COMMITTEE

JESLI A. LAPUSSecretary, DepED

VILMA L. LABRADORUndersecretary, DepED

TERESITA G. INCIONGAssistant Secretary, DepED

THELMA G. SANTOSAssistant Secretary, DepED

CONSULTANTS

Ms. DOLORES Q. RUBIORetired Director II, HNC

Mr. ROGELIO A. LIMSONRetired Chief, Nutrition Division, HNC

MARIETTA BUMANGLAGSr. Science Research Specialist, DOST-

FNRI

Dr. VIVENCIO MAMARILSupervising Agriculturist, DA-BPI

Dr. LORMA M. VALERAProfessor , College of Industrial Technology, Mariano Marcos State

University

Mrs. TOMASA CAMUTeacher, Tabaco National High School

Tabaco City

Ms. MARIA ELENA G. FERNANDEZSr. Science Research Specialist, DOST-

FNRI

Ms. MARIA JULIA T. GOLLOSOScience Research Specialist II, DOST-FNRI

HNC, DEPED PROJECT STAFF

Dr. JUAN R. ARAOJO, JROIC, Nutrition Division, HNC

Ms. MAGDALENE PORTIA T. CARIAGANutritionist-Dietitian II, Over-all

Coordinator, HNC

Ms. MA. SONIA S. GABRIELESEducation Program Specialist II, HNC

Ms. MELANIE M. CRUZNutritionist-Dietitian I, HNC

Ms. MEI LING V. DUHIGNutritionist-Dietitian, HNC

ENCODERS

SALVACION V. OMBIONAdministrative Assistant II

DOROTHYK. NUNEZAdministrative Assistant I

MERLYN C. MANGANTIAdministrative Aide IV

RENATO V. RAMOS JR.Data Encoder, Contractual

SUPPORT STAFF

ERNESTO J. CANONIZADOAdministrative Aide II

FERNANDO MEDINAClerk, Contractual

FRANCISCO COMPETENTEUtility, Contractual

RONNIE AMOYOUtility, Contractual

MARGARET PAGABAOEmergency Employee, Casual

MARIETA MACUTOBUtility, Contractual

Our special thanks to the following for their valuable support:

Dr. Mario Capanzana, Director, Food and Nutrition Research Institute, DOST

Dr. Miriam E. Pascua, President, Mariano Marcos State University, Batac, Ilocos Norte

Mr. Virgilio T. Navarro, Principal, Tabaco City National High School, Tabaco City

Dr. Nelda G. Datur, Schools Division Superintendent, Division of Cavite, Region IV-A

Division Health and Nutrition Section, Division of Cavite

Tagaytay School District, District of Cavite.

CONTRIBUTORS

ANGES Q. LABUANANMARICRIS RIMASMA. AURORA ROWENA SIBAYAN

ND II, DepED RO IND I, DepED RO IND I, DepED RO I

EDITHA UBIÑA ND I, DepED RO IIPERLA D. LIMPINERLINDA A. FRANY

ES I, Division of Nueva Ecija, Region IIISSP I, Division of Nueva Ecija, Region III

THELMA R. DOGELIOLETICIA N. SIMLEONY P. ARABIT

Teacher II, Division of Cavite, Region IV-AMaster Teacher II, Division of Cavite, Region IV-AEducation Supervisor- HE, Division of Rizal, Region IV-A

SHIRLEY B. BORJAMARITES O. RABULAN

ND II, DepED RO VND I, DepED RO V

MELGAZAR F. BARBOZADELILAH P. GILONGOS

ND II, DepED RO VIND I, DepED RO VI

JESUSA MACALISANGGRACE B. ESPOS

ND II, DepED RO VIIND I, DepED RO VII

RENELDA V. SALAR ND II, DepED RO VIIIFE SEDILLOERIC BANGKAL

ND II, DepED RO IXND I, DepED RO IX

JEFE HONARUTH D. ALEJADO

ND II, DepED RO XND I, DepED RO X

NELLY CLEMENCIA FABIA ND II, DepED RO XIGLADYS MAE S. FERNANDEZ ND II, DepED RO XIINELIA L. BALACUIT ND II, DepED - CaragaMICHELLE B. ANDAYA ND II, DepED - CARSARAH G. CASTROJOSELEN B. PABILLOMARIBEL BAJARO

ND II, DepED - NCRND I, DepED - NCRND I, DepED - NCR

TERESITA B. PABLO Professor, MMSU

FOREWORD

In support to the Food for School Program and the “Gulayan sa Paaralan” project to sustain the school feeding of children with low cost but nutritious food, the Health and Nutrition Center of the Department of Education has embarked on the promotion of malunggay for supplementary feeding. No other than President Gloria Macapagal-Arroyo expressed concern in the planting of malunggay for family consumption and supplementary feeding in school. Malunggay has recently been the interests in many researches as published in the national dailies due to its nutritional benefits and versatility as a plant hence it is called the “miracle vegetable”.

It is in this context that the Health and Nutrition Center developed and standardized recipes using malunggay for the school nutrition program. It has been proven that the school feeding program helps in promoting holistic development of the school children whereby providing the required nutrients necessary for growth and development. It also helps improve nutritional status, increase school attendance and better class participation.

This Recipe Book using malunggay is therefore designed to provide the schools with recipes for hot meals, desserts, snacks and drink concoction. All recipes in this book have been kitchen tested. Preparation of the dishes presented in the simplest manner to include household measures and estimated cost. Likewise, the nutritive value per serving is presented for easy reference.

It is hoped that the home economics teachers, health and nutrition workers will find this Recipe Book using malunggay interesting and useful. To the homemakers, this will also serve as a valuable guide in the preparation of the right menu that will provide the family members nutritious and delicious meals.

THELMA R. NAVARREZ, M.D.

Officer-In-ChargeHealth and Nutrition

Center

INTRODUCTION

One of the major health problems that the Department of Education addresses is malnutrition among school children.

According to the department’s statistical record SY 2007-08, 21% of the elementary pupils and 16% of the secondary students in the country are malnourished, and this affects significantly the attainment of high academic achievement.

It is on this that the Department of Education through the Health and Nutrition Center, implements the School Nutrition Program which encompasses nutrition education, supplementary feeding, food subsidy to school children and their families, capability building, food production to promote food sufficiency and nutrition advocacy which are all linked to President Gloria Macapagal-Arroyo’s Accelerated Hunger Mitigation Program.

The latest of these DepEd Initiatives was the launching of the Gulayan sa Paaralan. This program emphasizes the utilization of the school garden as source of vegetables for school feeding and planting of at least 50 malunggay trees in the schools. Alongside with the project, the DepEd HNC developed recipes using malunggay for school feeding. The developed recipes will be used as a guide by the home economics teachers and school canteen managers in the feeding program.

Why is the maximum utilization of recipes using malunggay encouraged? Malunggay is one of the most nutritious plants ever discovered by researchers to date. According to the Biotechnology Program Office of the Department of Agriculture, malunggay has been found by biochemists and molecular anthropologists to be rich in vitamins C and A, iron and high-density lipoprotein or good cholesterol.

Malunggay leaves are loaded with nutrients. Gram for gram, malunggay leaves also contain two times the protein of milk. Likewise, it contains three times the potassium in bananas and four times the vitamin A in carrots. Nutritionists claim that an ounce of malunggay has the same vitamin C content as seven oranges. Malunggay also strengthens the immune system for it also contains medical properties.

Malunggay is abundant in our country. It can be easily propagated by stem cutting or by germinating seeds. It also takes 2 to 4 months for stems to reach optimum productive stages of leaves. The plant could be planted in pots or even in recycled containers at home and school yards so space for planting is not a problem. The leaves could be regularly harvested every week.

The fresh leaves of malunggay during times of plentiful harvest could be air dried for two to three days and sun dried for one hour,

preferably before 11:00 o’clock in the morning and after 3:00 o’clock in the afternoon. The dried crispy leaves could be changed into smaller bits or even pulverized which could be stored from 6-10 months in tightly sealed jars kept away from heat and light.

In the preparation of recipes using malunggay, fresh or pulverized leaves may be used. The manner of food preparation could also be replicated by mothers at home for their family nutrition.

Hopefully, the recipes using malunggay for school feeding program will eradicate deficiency symptom and will provide the nutrients which will promote normal growth and improvement of the nutritional status of our children/students.

TABLE OF CONTENTS

Pages

Messages Secretary Jesli A. Lapus Officer-In-Charge Health and

Nutrition Center Maria Corazon Dumlao

AcknowledgmentsForewordIntroduction

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 MIX

Food Item & Description AP wt. (g) HH Measure

Oil 315 1 ½ cTokwa 700 4 cGarlic, minced 70.59 4 TbspOnion, chopped 64.52 4 TbspPork, cubes 1075 5 cCarrots, stripped 390.24 4 cBaguio beans 500 6 cMungo sprouted 351.65 4 cPepper, ground 2 tspPatis 45 3 TbspSalt, iodized 10 2 ¼ tspMalunggay leaves 267.86 5 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): 2,580No. of Servings: 25 Size Per Serving: 103Weight Per Serving: 103Total Cooking Preparation Time: 1 hour & 20 minTotal Cost of the Recipe: P317.88Cost Per Serving: P12.70

Energy: 1600 kcal - 19 %Protein: 43 g - 30 %Vit A: 400 ug RE - 92 %

UKOY MAKALHIP


Squash 2760.56 14 cMalunggay leaves 107.14 2 cArina ( All Purpose Flour ) 620 4 cBlack pepper 0 3 TbspSalt 45 3 TbspOnion 188.17 1 ½ cCarrot 195.12 2 cShrimp, freshwater (small) 1040 8 cEgg, chicken, whole 413.79 8 pcsOil, coconut 125 3 cVinegar, coconut 416 1 cSalt 15 1 tspGarlic 11.76 1 TbspPepper, ground 17.65 1 TbspSweet potato, yellow 715.91 4 ½ cKinchay 78.95 4 TbspMilk, evaporated 265 1 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): 3889No. of Servings: 25 pcsSize Per Serving: 2 pcsWeight Per Serving: 155.4Total Cooking Preparation Time: 1 hour Total Cost of the Recipe: P319.85Cost Per Serving: P12.80


GREEN LOG


Carrot, grated 195 2 cCheese, filled 55 ½ cBell pepper, red, chopped 88 ½ cOnion, chopped 113 ¾ cBread white loaf 448 16 slicesPork boston butt, lean 1290 6 cMalunggay leaves, chopped 80 1 ½ cEggs 517 10 pcsRaisin 70 ½ cSalt 20 5 tspPickle relish 120 ¾ cFlour, all purpose 75 ½ cCooking oil 105 ½ 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 ½ 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.

Total Cooked Weight (g): 2397No. of Servings: 25Size Per Serving: 1 pcWeight Per Serving: 96 gTotal Cooking Preparation Time: 1 hour Total Cost of the Recipe: P370.40Cost Per Serving: P14.80


MALU-LOLLIPOP


Chicken wings 2125 25 pcsCalamansi juice 289.4 ½ cGround pepper 1 TbspGarlic, minced 23.53 2 TbspIodized salt 30 6 TbspBread crumbs 475 4 cMalunggay powder 60 (leaves)

20 (powder)2 Tbsp

Eggs 362 7 pcsCooking oil 125 2 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.

Total Cooked Weight (g): 2050No. of Servings: 25Size Per Serving: 2 pcsWeight Per Serving: 80Total Cooking Preparation Time: 1 hr & 30 mins.Total Cost of the Recipe: P361.77Cost Per Serving: P14.50


MALU PINAKBET


Oil 180 18 TbspGarlic, minced 58.82 10 tspOnion, sliced 86.02 8 TbspTomato 353.54 2 ½ cGinger 27.03 2 TbspPork boston butt, lean 1290 6 cBagoong dilis 150 ¾ cKamote, dilaw, grated 1272.73 8 cSitaw, bunga, berde 580.65 6 cAmpalaya, bunga 402 3 cEggplant 148 1 ½ cOkra 200 2 cKalabasa,bunga 1183 6 cMalunggay dahon 321.43 6 c

Procedure:1. In a sauce pan, sauté 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): 4969.5No. of Servings: 25 pcsSize Per Serving: 1 cWeight Per Serving: 198.7Total Cooking Preparation Time: 1 hour Total Cost of the Recipe: P354.77Cost Per Serving: P14.19


MALUNGGAY FISH BALLS W/ SWEET & SOUR SAUCE


Tuna flakes 1500 15 c

Arina 310 2 cMalunggay dahon, chopped 267.86 2 cGarlic, minced 23.53 2 TbspOnion, chopped 150.54 1 cCarrots, grated 195.12 1 cEggs, beaten 517.24 9 pcsIodized salt 30 2 TbspCooking oil 125 2 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.

Total Cooked Weight (g): 2740No. of Servings: 3 pcsSize Per Serving: 111.16 gWeight Per Serving: 111.16 gTotal Cooking Preparation Time: 1 hr & 30 mins.Total Cost of the Recipe: P309.91Cost Per Serving: P12.40


PORK POCHERO ala MORINGA

Food Item & Description AP Wt. (g) HH Measure

Garlic, sliced 12.05 1 TbspCooking oil 75.00 5 tspPork liempo, cut into cube 1612.50 5 cWater - -Banana saba, cut into half 4561.40 25 pcs

Sweet potato, cut to quarter 511.36 2 ½ cBaguio Beans, cut into half 260.42 2 ½ cTomatoes, sliced 777.78 5 cGreen onions, sliced 64.94 5 tspMalunggay leaves 535.71 10 cIodized salt 50.00 10 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 gNo. of Servings: 25Size per Serving: Soup bowlWeight per Serving: 180 gTotal Cooking Preparation Time: 45 mins.Total Cost of the Recipe: P411.92Cost 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 & Description AP wt (g) HH Measure

Kalabasa, boiled, ground 1500.00 10 cGround pork 968.00 4 ½ c

Shrimp, tagunton, peeled, chopped 750.00 3 ¾ cEgg, beaten 689.66 8 pcsGarlic, minced 564.71 2 cOnion, sliced 578.31 2 cFlour 400.00 4 cIodized Salt 50.00 10 tspPepper, ground 0.00 5 tspRaisins 300.00 2 ½ cMalunggay leaves 428.57 8 cCooking oil 125.00 4 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.

Total Cooked Weight: 3,625 gNo. of Servings: 25Size per Serving:Weight per Serving: 145Total Cooking Preparation Time: 1 hr and 20 mins.Total Cost of the Recipe: P450.35Cost per Serving: P18.00

Energy: 1600 kcal - 44.13%Protein: 43 g - 37.87%Vit A: 400ug RE - 75.27%

PICADILLO con MORINGA


Cooking oil 630.00 3 cGround beef, lean meat 1766.30 6 ½ cGarlic, minced 58.82 10 tspOnions, sliced 80.36 20 tspTomatoes, chopped 1838.38 13 c

Water - 2 cSweet potato, cubed 786.52 5 cSalt 25.00 5 tspDash of pepper - -Malunggay leaves 535.71 10 cSoy sauce 50.00 5 tsp

Procedure:1. Saute ground beef and set aside.2. Sauté 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 gmsNo. of Servings: 25Size per Serving: Sauce plateWeight per Serving: 220 gTotal Cooking Preparation Time: 1 hr & 10 mins.Total Cost of the Recipe: P384.32Cost per Serving: P15.37

Energy: 1600 kcal - 23.89%Protein: 43.8g - 39.31%Vit A: 400 ug RE - 55.64%

MORINGA SHANGHAI ROLLS


Ground Pork 886.60 4 cOnion, minced 421.69 2 ½ cGarlic, minced 411.76 2 ½ cCarrots, cubed 292.68 3 cFlour 155.00 1 cEggs 206.90 4 pcsTomato sauce 313.00 1 ¼ cKinchay 118.42 6 tspMalunggay leaves 107.14 2 cIodized salt 25.00 5 tsp

Lumpia wrapper 1100.00 100 pcsCooking oil 630.00 3 c

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: 1,875No. of servings: 25Size per serving: 5 inches/pcWeight per serving: 75 (3pc/serving)Total coking/preparation time: 1 hour & 20 minsTotal Cost of the Recipe: P385.5Cost per Serving: P15.42


PANCIT CANTON con MORINGA


Cooking oil 125.00 10 tspGarlic, minced 176.47 10 tsp

Onion, sliced 180.72 10 tspPork liempo, sliced thinly 750.00 5 cShrimps, tagunton, shelled 600.00 2 ½ cBaguio beans, cut into 1” diagonally 625.00 2 ½ cCarrots, peeled, thinly sliced 439.02 1 ½ cCabbage, thinly sliced 1481.48 5 cMalunggay leaves 267.86 5 cWater - 10 cSoy sauce 225.00 15 tspSalt to taste 25.00 5 tspPancit canton 625.00 ½ 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 sautéed ingredients to the pancit noodles. Cook for 3

more minutes.10.Place in a platter.11.Serve hot with slice calamansi.

Total Cooked Weight: 3,920 gNo. of Servings: 25Size Per Serving: Snack plateWeight Per Serving: 230Total Cooking Preparation Time: 50 minsTotal Cost of the Recipe: 358.15Cost Per Serving: 14.35


MORINGA SHRIMPS ROYALE


Shrimps, tagunton 1300 10 cSalt, iodized 75 5 TbspOnion, chopped 361.45 2 ½ cGarlic, minced 117.65 10 Tbsp

Squash, strips 1690.14 8 cFlour, all-purpose 930 6 cEggs, beaten 600 10 pcsMalunggay leaves 161 3 cCooking oil 125 3 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 ¼ 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 : 2,250No. of servings: 25Size per serving: 3 ½ x 2 ½ Weight per serving : 90Total coking/preparation time: 1 hr & 20 minsTotal Cost of the Recipe: P362.14Cost per Serving: P14.48


FISH PIMIENTO-MALUNGGAY


Pimiento (bell pepper) 235.29 1 cMalunggay leaves, fresh, chopped 178 10 cFried Fish Galunggong, flaked 3428.57 16 cGarlic bulb minced 29.41 2 TbspEggs, chicken, whole beaten 1068.1 20 pcsSquash fruit grated 1014.08 7 cFlour, all purpose 465 3 cBread crumbs (toasted) 350 7 cGround pepper 16.85 2 TbspMargarine, melted 125 ½ cIodized salt 15 1 tspBanana 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 gNo. of Servings: 25Size Per Serving: 170 gWeight Per Serving: 9.14 cm x 6.35 cmTotal Cooking Preparation Time: 45 minutesTotal Cost of the Recipe: P328.25Cost Per Serving: P13.10


MORINGA BALLS in CREAM SAUCE


Malunggay leaves, fresh 44.6 5 Tbsp

Tuna Yellow-fin, flakes 2574.63 17 cGarlic bulb, minced 35.29 3 TbspGround pepper 16.85 1 TbspEgg chicken, whole 1293.1 20 cAll purpose flour 155 1 cGisantes de lata 500 3 cBread, toasted 475 9 cOil coconut 125 5 cSalt coarse 25 2 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 gNo. of Servings: 25 pcsSize Per Serving: 3.81 cm x 3.81 cm 3 pcsWeight Per Serving: 105 gTotal Cooking Preparation Time: 35 minutesTotal Cost of the Recipe: P384.50Cost Per Serving: P15.40


MALU- PATTIES


Malunggay leaves fresh 535.71 7 cBanana heart (batuan) 961.54 7 cCarrots, cubed 292.68 2 c

Eggplant (boiled) 197.8 3 cGarlic (bulb, minced) 41.18 ¼ cOnion (Bombay, bulb) 37.63 ¼ cEgg (chicken whole) 925 15 pcsBread (toasted, toast) 265 5 cPork (ground lean meat) 1030.93 1 klSoy sauce 20 2 TbspSalt (coarse) 30 2 TbspOil, coconut 125 5 cPepper (ground) paminta 15 2 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 gTotal Cooked Weight (g) 2,625Weight Per Serving: 105 gNo. of serving: 25Size per serving: 10.16 cm x 7.62 cm 1 pcTotal Cooking Preparation Time: 1 hourTotal Cost of the Recipe: P326.90Cost Per Serving: P13.10

Energy: 1600 kcal - 18 %Protein: 43 g - 32%Vit A: 400 ug RE - 97%

MALU CRISPIES


Malunggay leaves 535.71 10 cChicken, flake and minced 1607.14 6 cOnions minced 150.54 6 TbspGarlic (bulb, minced) 24 2 Tbsp

Shrimps (tagunton, chopped finely) 720 4 cToge (newly sprout) 549 6 cIodized salt 45 3 TbspPepper (ground) paminta 8.99 2 TbspEggs (whole, well beaten) 15 15 pcsCornstarch 200 2 cBread crumbs (toasted) 185 3 ½ cOil, coconut 125 5 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 gNo. of Servings: 25Size Per Serving: 135 gWeight Per Serving: 2 pcs at 67.5 g = 135 gTotal Cooking Preparation Time: 1 hourTotal Cost of the Recipe: P379.90Cost Per Serving: P15.20

Energy: 1600 kcal - 17%Protein: 43 g - 72%Vit A: 400 ug RE - 67%

MALULAI


Shrimp, small tagunton 450 2 ½ cMalunggay leaves, fresh 535.71 10 cCoconut meat grated 2812.5 2 ½ c

Onion sliced chopped 37.63 ¼ cGarlic chopped 41.18 ¼ cBagoong hipon 70 5 TbspGabi leaves whole 590.91 25 pcsGinger crushed 67.57 5 TbspOnions spring 38.96 10 pcsTomatoes sliced 70.71 ½ cSili halaba 36.84 5 pcsCoconut milk 1st extract 3214.29 1 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 ¼ 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 gWeight Per Serving: 89 gNo. of serving: 25Size per serving: 8.89 cm x 2.54 cmTotal Cooking Preparation Time: 40 minutesTotal Cost of the Recipe: P203.50Cost Per Serving: P8.15


MALU SUPREME


Sweet corn, yellow young fresh 1500 8 ½ c

Water 0 12 cCooking oil 50 7 ½ cGarlic (bulb, minced) 47.06 ¼ cOnion, Bombay, bulb, sliced 43.01 3 tspTomatoes, ripe, sliced 85.86 ½ cPork, lean, ground 412.37 2 cMalunggay leaves, fresh 535.71 10 cIodized salt, to taste 45 3 TbspBlack pepper, powdered 0 2 TbspBread, toasted, cube 400 4 ¼ 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 sauté 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 gWeight Per Serving: 230 gNo. of serving: 25Size per serving: 1 cupTotal Cooking Preparation Time: 1 hour & 7 mins.Total Cost of the Recipe: P128.75Cost Per Serving: P5.15

Energy: 1600 kcal - 15 %Protein: 43 g - 18%Vit A: 400 ug RE - 49%

GUINATAAN MUNGGO con MORINGA


Munggo, bean seed, green, dried 675 3 cWater 15 cCooking oil 140 3 TDilis, tuyo 140 2 cGarlic, minced 235 4 TbspOnion, sliced 38.71 4 Tbsp

Ginger, stripped 36.49 2 TbspTomato, minced 36.36 4 TbspSquash, cubed ½”x ½ “ 1084.51 5 ½ cCoconut cream 1,200 4 cSalt Iodized 45 3 TbspMalunggay leaves 321.43 6 c

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.

Total Cooked Weight: 5,760 gNo. of Servings: 25Size Per Serving: 1 cWeight Per Serving: 230 gTotal Cooking Preparation Time: 55 minsTotal Cost of the Recipe: P143.39Cost Per Serving: P5.75


MORINGA CORN SOUP


Cooking oil 158 ¾ cTokwa, cubed, fried 263 2 cGarlic, minced 82 1 ¼ cOnions, chopped 75 2 TbspTomatoes, minced 71 3 c

Shrimp, shelled 540 ¼ cFresh corn, grated 1400 6 cChicken cubes, dissolve in water 40 4 cubesMalunggay leaves 321.43 3 cQuail eggs, boiled, shelled 568 50 pcsIodized salt 30 2 TbspOnion, spring, sliced 52 ¼ 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 gNo. of Servings: 25Size Per Serving: 1 c w/ 2 quail eggs per servingWeight Per Serving: 225 gTotal Cooking Preparation Time: 1 hrTotal Cost of the Recipe: P340.96Cost Per Serving: P13.65


MORINGA ala CUBANA


Rice glutinous 500 2 ½ cRice, well milled 500 2 ½ cChicken cubes 20 2 cubesOil, coconut 210 1 cGarlic 82.35 ½ cChicken 803.57 3 cCarrots 97.56 1 cIodized Salt 15 1 TbspMalunggay Powder 53.57 2 TbspEggs, hard-boiled, shelled 1293.1 25 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, sauté 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 gNo. of Servings: 25Size Per Serving: ½ c + 1 pc hard boiled eggWeight Per Serving: 160 gTotal Cooking Preparation Time: 1 hr & 15 min.Total Cost of the Recipe: P183.50Cost Per Serving: P11.35


MALUNGGABI BALLS


Gabi, raw, shredded 467.53 3 cEgg, beaten 455 6 pcsTomato, minced 70.71 ½ cBread crumbs 380 4 cCarrots, shredded 195.12 1 ¼ cOnions 858.2 5 cTuna, boiled, flaked 160.71 6 TIodized salt 45 3 tspMalunggay, powder 315 1 ½ c

Bread crumbs 37.63 ¼ cCoconut oil 380 3 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 gNo. of Servings: 25Size Per Serving: 4 pcsWeight Per Serving: 64 g (16 g/pc)Total Cooking Preparation Time: 20 mins.Total Cost of the Recipe: P274.45Cost Per Serving: P11.00


LUMPIA con MORINGA


Garlic, minced 41.18 ¼ c

Onion, minced 37.63 ¼ cMargarine, fortified 20 2 TbspShrimps, shelled, boiled, sliced 540 3 cSweet potato, boiled, cubed 409 3 cSquash, striped 507.04 3 cBanana heart, sliced boiled water squeezed out

1038.36 6 c

Iodized salt 15 1 tMalunggay leaves 107.14 2 cEggs, beaten 465.52 9 pcsSpring roll (lumpia wrapper) 1100 100 pcsCooking oil 210 1 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 gNo. of Servings: 25Size Per Serving: 2 pcsWeight Per Serving: 110Total Cooking Preparation Time: 55 mins.Total Cost of the Recipe: P267.00Cost Per Serving: P10.70


MORINGA TORTA


Munggo, green, broiled, mashed 450 2 c

Hipon, tagunton, shelled, chopped 540 3 cCarrots, cubed 195 2 cSweet potato, white, cubed 269.66 3 cMalunggay, leaves, powder 160.71 3 c/6 TbspFlour 465 3 cEggs, beaten 362 7 pcsGarlic, bulb, minced 41.18 ¼ cOnion, minced 37.63 ¼ cIodized salt 37.5 2 ½ TbspCooking oil 368 1 ¾ 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: 1,850No. of Servings: 25Size Per Serving: 2 pcs/servingWeight Per Serving: 74 gTotal Cooking Preparation Time: 1 hr & 30 mins.Total Cost of the Recipe: P214.05Cost Per Serving: P8.90


MAJA MORINGA

Food Item & Description AP Wt (g) HH Measure

Malunggay leaves, powdered 375 7 TbspCornstarch 200 2 cWhite sugar 450 1 ½ cCorn cream 424 1 ½ cEvap m ilk 250 1 cCoconut Milk (thick) 975 3 ¼ cVanilla extract

Peanut, roasted, pounded 177 1 ¼ 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.

Total Cooked Weight : 2,240 gNo. of servings: 25Size per serving: 1 sliceWeight per serving : 80 gTotal coking/preparation time: 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


Red kidney beans, boiled smashed 440 2 1/3 cYoung coconut meat, chopped 964.29 1 ½ cSugar, brown 225 1 ½ cMalunggay powder 107.14 4 TbspGlutinous Rice powder 520 2 cWater ½ cSesame seeds 150 1 cCooking oil 480 4 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 ½ 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.

Total Cooked Weight : 1,250No. of servings: 25Size per serving: 2 pcsWeight per serving : 50 gTotal coking/preparation time: 1 hour and 15 minTotal Cost of the Recipe: P170.15Cost per Serving: P6.80

Energy: 1600 kcal - 12 %Protein: 43 g - 9 %Vit A: 400 ugRE - 7 %

MALU MUNCHKINS


Graham cracker, choco flavor 830 3 ½ cMalunggay, powder 133.93 5 TbspIodized salt, a pinchMilk, condensed 387 4 cSugar, refined 150 1 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.

Total Cooked Weight : 1,930 gNo. of servings: 25Weight per serving : 80 gSize per serving: 3.81 cm x 3.81 cm 2 pcTotal coking/preparation time: 20 mins.Total Cost of the Recipe: P163.50Cost per Serving: P6.50


MALUNGGAY PAN CAKE


Flour 775 5 cBaking powder 35 3 ½ TbspSalt 7 ½ tspMalunggay powder 80.36 3 TbspSugar, white 300 g 1 cButter, melted 150 g ¾ cEggs, beaten 362.07 7 pcsCalamansi juice 144.74 1/8 cMilk, evaporated 133 ½ cWater ¼ 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 ¼ 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 gNo. of servings: 25Size per serving: 1 pcWeight per serving : 61gTotal coking/preparation time: 45 minTotal Cost of the Recipe: P183.28Cost per Serving: P7.35


MALUNGGAY PUDDING


Margarine 50 5 TbspBread, pandesal, crushedMilk evaporated 900 25 cSugar brown 1350 5 cRaisin, optional 480 2 cMalunggay leaves ( powdered ) 360 1 ½ cEggs, chicken, whole, beaten 339.29 7 c

155.17 3 pcsProcedure: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.

Total Cooked Weight : 3200 gNo. of servings: 25Size per serving : 8.89 cm x 3.81 cmWeight per serving: 128 gTotal coking/preparation time: 1 hourTotal Cost of the Recipe: P365.45Cost per Serving: P14.60


MORINGA CHAMPORADO

Food Item & Description

AP wt (g) HH Measure

Water 0.00 14 cMalagkit, bigas 1250.00 7 ½ cCocoa 300.00 2 ½ cSugar, brown 1125.00 7 ½ cMalunggay leaves, powdered

323 8 Tbsp

Milk, evaporated 1200.00 5 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): 11,000No. of servings: 25Size per serving: soup bowlWeight per serving (g): 440 gTotal coking/preparation time: 45 minutes.Total Cost of the Recipe: P214.95Cost per Serving: P8.60

Energy: 1600 kcal - 29.41%Protein: 43 g - 22.75%Vit A: 400 ugRE - 26.81%

PANCIT CANTON con MORINGA


Cooking oil 125.00 10 tspGarlic, minced 176.47 10 tspOnion, sliced 180.72 10 tspPork liempo, sliced thinly 750.00 5 cShrimps, tagunton, shelled 600.00 2 ½ cBaguio beans, cut into 1” diagonally 625.00 2 ½ cCarrots, peeled, thinly sliced 439.02 1 ½ cCabbage, thinly sliced 1481.48 5 cMalunggay leaves 267.86 5 cWater - 10 cSoy sauce 75.00 5 TbspSalt to taste 25.00 5 tspPancit canton 625.00 ½ 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 sautéed ingredients to the pancit noodles. Cook for 3

more minutes.21.Place in a platter.22.Serve hot with slice of Calamansi.

Total Cooked Weight: 3,920 gNo. of Servings: 25Size Per Serving: Snack plateWeight Per Serving: 230Total Cooking Preparation Time: 50 minsTotal Cost of the Recipe: 358.15Cost Per Serving: 14.35


TURON con MALUNGGAY


Saba, ripe 6140.35 50 pcsLangka 385.29 1 ¼ cSugar, brown 563.00 3 ¾ cLumpia wrapper 550.00 50 pcsMalunggay leaves, chopped 535.71 10 cCooking oil 125.00 5 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.

Total Cooked Weight : 3,500 gNo. of servings: 25Size per serving: 5 inchesWeight per serving : 140 gTotal coking/preparation time: 50 minsTotal Cost of the Recipe: P272.47Cost per Serving: P10.90


TURONES de MALUNGGAY


Malunggay leaves 321 6 cPeanut w/o skin 280 2 cCarrot, grated 390 4 cSugar, muscovado 100 1 cSpring roll wrapper 550 50 pcsLangka Hinog, strips 150 1 ½ cOil coconut 235 1 cSesame seed dried 105 1 cSugar, muscovado 50 ½ 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 ¼ 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 ½ cup of sugar. Pour the caramel over turones and sprinkle

with sesame seed.

Total Cooked Weight : 1750 gNo. of servings: 25Size per serving: 1 pcWeight per serving : 70 gTotal coking/preparation time: 1 hr & 30 minsTotal Cost of the Recipe: P132.70Cost per Serving: P5.30


UKOY MAKALHIP


Squash 2760.56 14 cMalunggay leaves 107.14 2 cArina 620 4 cBlack pepper 0 3 TbspSalt 45 3 TbspOnion 188.17 1 ½ cCarrot 195.12 2 cShrimp, freshwater (small) 1040 8 cEgg, chicken, whole 413.79 8 pcsOil, coconut 125 3 cVinegar, coconut 416 1 cSalt 15 1 tspGarlic 11.76 1 TbspPepper, ground 17.65 1 TbspSweet potato, yellow 715.91 4 ½ cKinchay 78.95 4 TbspMilk, evaporated 265 1 c

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.

Total Cooked Weight (g): 3889No. of Servings: 25 pcsSize Per Serving: 2 pcsWeight Per Serving: 155.4Total Cooking Preparation Time: 1 hour Total Cost of the Recipe: P319.85Cost Per Serving: P12.80


BUKO PANDAN MALUNGGAY DELIGHT


Pandan leaves 0.00 4 pcsWater 0.00 3 cBuko 8928.57 (10) pcs 5 cBuko juice 6250.00 25 cSugar, refined white 1350.00 4 ½ cMalunggay leaves, powdered 44.64 5 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 ½ cup pandan juice. Pour into the buko-

pandan mixture. 4. Add sugar and shredded coconut meat and stir thoroughly. 5. Serve with ice.

Total Cooked Weight (g): 1,500No. of servings: 25Size per serving: 1 glassWeight per serving (g): 220 or 220 mlTotal coking/preparation time: 30 minsTotal Cost of the Recipe: P169.15Total Cost per Serving: P6.75


MALUNGGAY DELIGHT


Water 20 c

Pandan leaves 10 pcsMalunggay leaves 535.71 10 cMalunggay decoction 3 cGulaman bar 591 2 barsSugar, white 300 1 cCalamansi 868.42 ¾ cSugar, brown 450 3 cSago, cooked 301.5 9 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): 6,250No. of servings: 25Size per serving: 1 glassWeight per serving (g): 250 mlTotal coking/preparation time: 1 hourTotal Cost of the Recipe: P123.58Total Cost per Serving: P4.95


MALUNGGAY SHAKE


Malunggay powder 133.93 (leaves) 5 Tbsp

Milk evaporated 2,150 10 cGreen Indian mango 2,543.86 10 cCalamansi juice 121.05 10 cSugar refined 1,200 10 TbspIodized salt - pinchIce, 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 gTotal Cooked Weight (g): 7,050 gNo. of servings: 25Weight per serving: 282 gSize per serving: 1 glassTotal coking/preparation time: 30 minTotal Cost of the Recipe: P321.60Total Cost per Serving: P12.85


MPTC SAGO COOLERS (Malunggay, Pandan, Tanglad, Calamansi)


Water extract from Pandan and Tanglad Leaves

10 c

WaterMalunggay leaves 267.86 6 cCalamansi juice 1447.37 5 cSugar brown 750 5 TbspSago cooled 720 5 cIce cubes, as desired 5 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: 25Size per serving: 1 glassTotal coking/preparation time: 20 – 25 minTotal Cost of the Recipe: P70.50Total Cost per Serving: P3.00


MORINGA-CALA-PINE JUICE


Malunggay leaves, boiled, juice extracted 642.86 12 cPineapple juice undiluted 2,550 10 cCalamansi juice 578.95 ½ cSugar, brown 750 5 cWater 15 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 ice

Total Cooked Weight (g): 6,590 gNo. of servings: 25Size per serving: 1 glassWeight per serving (g): 264 gTotal coking/preparation time: 20 minTotal Cost of the Recipe: P145.61Total Cost per Serving: P5.85


MORINGA CHOCO


Water 18 c

Tablea 200 10 pcsSugar (muscovado) 300 1 ½ cMilk evap 750 3 cMalunggay powder (powder) 30 2 Tbsp

(leaves) 30Procedure: 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): 3,720 gNo. of servings: 25Size per serving: 1 cupWeight per serving (g): 148.50 gTotal coking/preparation time: 45 min.Total Cost of the Recipe: P152.85Total Cost per Serving: P6.10


MORINGA ORANGE KALAMANSI JUICE

Food Item & Description

AP wt (g) HH Measure

Malunggay, powdered 107.14 12 TbspKalamansi 2052.63 100 pcsSugar, brown 100.00 7 ½ cCube ice - -Water - 5 litersOranges, sliced 97.83 10 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): 5,300No. of servings: 25Size per serving: 1 glassWeight per serving (g): 215Total coking/preparation time: 30 minsTotal Cost of the Recipe: P295.50Cost per Serving: P11.70


MORINGA ‘n CREAM SHAKE


Mango, ripe 1228.45 6 cMelon, ripe 2063.49 10 cSugar, white 600 4 cMilk, evaporated 1060.5 5 cMalunggay powder 80.36 (leaves) 3 TbspCube ice 1250 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.

Total Cooked Weight (g): 4,935No. of servings: 25Size per serving: 1 glassWeight per serving (g): 197.40Total coking/preparation time: 30 minsTotal Cost of the Recipe: P350.30Total Cost per Serving: P14.00


BASIC INFORMATION ON MALUNGGAY

Taxonomy

Kingdom: PlantaeDivision: MagnoliophytaClass: MagnoliopsidaOrder: BrassicalesFamily: MoringaceaeGenus: MoringaSpecies: OleiferaScientific 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 ProfileIt 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

Component Pods Leaves Leaf Powder

Moisture () 86.9 75.0 7.5Calories 26 92 205Protein (g) 2.5 6.7 27.1Fat (g) 0.1 1.7 2.3Carbohydrate (g) 3.7 13.4 38.2Fiber (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 medicine2. Trees – as backyard hedges, alley cropping, and erosion control3. Flowers – food and or medicine4. Pods – food and or medicine5. Roots – medicine6. Dry and mature seeds – water purification and or oil7. 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 GLANCE

Types 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 WEIGHTS

60 drops . . . .

1 teaspoon 2 cups . . . .

1 pint

3 teaspoon . . . .

1 tablespoon 2 pints . . . .

1 quart

4 tablespoons

. . .

. ¼ cup 4 cups . . .

. 1 pound

8 tablespoons

. . .

. ½ cup 16 ounces . . .

. 1 pound

12 tablespoons

. . .

. ¾ cup 2.2 pounds . . .

. 1 quart

16 tablespoons

. . .

. 1 cup 4 quarts . . .

. 1 gallon

4 tablespoons

. . .

. 1 ounce dash . . .

. Less than 1/8 tsp.

1 bouillon cube . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tablespoon extract1 tablespoon unflavored gelatin . . . . . . . . . . . . ¼ ounce1 square chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . 4 tablespoons powdered cocoa1 small can evap milk . . . . . . . . . . . . . . . . . . . . . . . ¾ cup milk1 big can evap milk . . . . . . . . . . . . . . . . . . . . . . . . . 1 ¾ cups1 tablespoon corn starch . . . . . . . . . . . . . . . . . . . . . 2 tablespoons flour1 pound flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 cups sifted flour

ABBREVIATIONS

Teaspoon - tspTablespoon - TbspCups - cPint - ptQuart - qt.Gallon - galPound - 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 Terms

Slice - To cut thinlyChop - To cut into very small piecesCube - To cut into ½ square inch on largerFry - To fry with the use of small amount of

shorteningDeep fry - To fry with the use of large amount of

shorteningMix - To mix two or more ingredientsBoil - To bring to a boil until large bubbles may

appearCombine - To combine two or more ingredientsDrain - To remove excess water or fatDredge - To coat with the mixture of flour and

seasoningGrease - To spread small amount of margarineSift - To remove large particlesJuliene - To cut into stripsChill - To place mixture into the refrigeratorBroil - To cook by dry heat with use of charcoalSaute - To cook less than 5 minutesPan broil - To cook over medium heat until fat comes

outCut - 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). 1997The 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. MayugaBioLife (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

malunggay recipe book

Documents

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nutrition package

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