malunggay recipes (1)
TRANSCRIPT
MALUNGGAY REPUBLIK
MALUNGGAY RECIPES
1. MALUNGGAY COMBO*
Grand ChampionFlorentino Torres High School1. Nieva Josefina M. Marcelino 2. Jonnah Laine V. Toy
Ingredients:
o 2 cups malunggay leaveso 1 cup malunggay fruitso 1 cup left over fish, flakedo 1 cup evaporated milko ½ cup carrot pulp, from the juiceo 1 tsp salt, iodizedo 1 head garlic, mincedo 1 pc onion, choppedo ¼ cup buttero 1 tsp ground peppero 1 tsp sugar
Sauce:
o 1 cup evaporated milk o ½ cup all purpose flour o 2 tsp salt o 1 tsp ground pepper o 2 tsp sugar o ½ cup mashed camote
Preparations Instructions:
1. Saute garlic, onion and flaked fish. 2. Add malunggay leaves. 3. Add evaporated milk and seasonings. 4. Add malunggay fruits, cook for two minutes. 5. Add malunggay leaves. 6. Put in camote cup, pour sauce on top. 7. Serve attractively.
For Sauce:
1. Combine all ingredients.
*Winner Recipes from O! My Gulay
2. VEGETABLE JARDINERA*
First Runner-upPasay South High School1. Joanne Camille De Luna 2. Ma. Vanilyn Bilbao
Ingredients:
o 2 tsp cooking oilo 1 sliced oniono 4 cloves garlic, choppedo ½ tsp ground peppero ¼ kl hotdog/sausage, cubeso 1 can (100 ml) tomato sauceo 1 cup grated cheeseo ½ cup raisinso 2 cups pineapple tidbits, drainedo 1 cup pickle slice1 cup chicken stocko 2 hard boiled eggs, slicedo 1 pc red/green bell peppero 1 cup singkamas, cubeso 1 cup potatoes, cubeso 1 cup carrots, cubeso 1 tsp salt, iodizedo 1 tbsp sugaro 1 cup baguio beanso 1 cup sayote, cubes
Preparations instructions:
1. Saute garlic and onion in hot oil. Add sayote, potatoes, carrots and singkamas, tomato sauce and pineapple juice. Let it simmer until the vegetable becomes tender.
2. Arrange sliced hard boiled egg, bell pepper, sliced hot dogs decoratively in 2 loaf pans. Whip eggs and divide in 2 parts. Top both pans with the cooked vegetables. Pour beaten eggs. Cover with aluminum foil and bake in 375˚F oven or steam for 30-40 minutes.
3. Let it cool, invert or plate.4. Slice and serve.
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Malunggay (Moringa oleifera Lamk,) is a tree; both the leaves and the fruits are edible and highly nutritious and has been referred to as nature’s medicine cabinet and a miracle vegetable.. First, malunggay is very cheap. PhP 5.00 worth of malunggay is quite enough to cook a soup for four people. Second, malunggay leaves taste good. No bitterness, no hard fibers, no aftertaste. When in powderform, you can use this as a condiment and add to any recipe of your choice in order to benefit from its high nutritional value.
MALUNGGAY REPUBLIK
MALUNGGAY RECIPES
3. MALUNGGAY CALIFORNIA MAKI*
Second Runner-upHoly Spirit National High School1. Rowena M. Anislagon 2. Edgelyn M. Garcia
Ingredients:
o 2 pcs eggs o ½ cup cornstarch o 2 cups finely grated malunggay leaves o ½ cup water o ½ tsp salt o 1 ½ tsp sugar o 1 pc cucumber o 1 pc carrot o 1 pc ripe mango o ½ kl rice o ¼ kl malagkito 2 pcs pandan leaves o 2 tsp vinegar
Preparation instructions:
1. Steam rice and malagkit together until cooked. Add vinegar and sugar to taste to cooked rice and malagkit.
2. Grate malunggay leaves in a blender. 3. Add beaten eggs to a mixture of cornstarch and water to
finely grated malunggay leaves. 4. Add salt and sugar to taste. 5. Fry ¼ cup of the mixture of malunggay leaves to a non
stick pan. 6. Roll cooked rice and malagkit in a modified wrapper of
malunggay leaves and add filling of pipino, carrots and ripe mango to form a California maki.
4. PANSIT MOLO ALA MALUNGGAY
Category: Soups & StewsServings: 4-5 person
Ingredients:
1. 1 pound ground pork (can use ground turkey if watching cholesterol)
2. 1 tsp of Malunggay Powder and/or 1 cup fresh malunggay leaves
3. 1 can water chestnuts (chopped)
4. 1 bunch green onions (chopped) reserve half for adding to cooked soup
5. 1/2 teaspoon salt6. Black pepper to taste
7. 1 pack of wonton wrappers8. 2 tablespoons vegetable oil9. 6 cloves crushed garlic10. 1 sliced onion11. 6 cups chicken broth (can use canned if desired)12. 2 cups cooked chicken (flaked)13. 1/2 pound shelled and deveined shrimps (optional)
Directions:
1. Mix first six (6) ingredients and fill the wonton wrappers (about 1 round teaspoonful in each wrapper)
2. Reserve any extra pork mixture3. Saute garlic in hot oil until golden brown4. Take out and reserve about half of garlic to add to the
cooked soup later5. Add onion and continue sauteing for a couple of minutes6. Add the unwrapped extra pork mixture and continue
sauteing for a minute or two7. Add chicken broth8. When it's almost boiling, add filled wrappers9. Continue cooking and add flaked, cooked chicken and
shrimps10. Let boil for a few more minutes until done11. Fill bowls with the soup and garnish with cooked garlic
and green onions and add more malunggay leaves if desired.
12. Serve hot!
5 . TINOLANG MALUNGGAY
Category: Soups & StewsServings: 4-5 person
Ingredients:
o 1 kilo whole chicken (cut into parts or choice cuts of breast, thighs of wings).
o 2 1/2 cups young papaya or sayoteo 1/2 cup dahon ng silio 6 cups watero 2 tablespoons ginger (roughly chopped)o 1/2 head garlic (minced)o 1 medium onion (diced)o 3 tablespoons oil
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o 2 tablespoons patiso pinch of salt and peppero 1 teaspoon of Malunggay Powder and/or 1 cup
malunggay fresh leaves
Tinolang MalunggayCcooking Directions:
1. In a casserole, heat oil and saute' garlic, onion and ginger.
2. Add the chicken and water. 3. Bring to a boil and lower fire, let simmer until chicken is
cooked. Sprinkle with salt and pepper to taste. 4. Add in papaya or sayote, allow to cook. 5. When ready to serve, put in dahon ng sili. Malunggay
powder and/or malunggay leaves. 6. Serve hot.
6. MALUNGGAY~MONGGO POWER MEAL! Category: Soups & StewsServings: 4 person
Description:
Monggo is rich in protein and the shrimp adds iodine. With the added vitamins and minerals of malunggay powder, this simple meal becomes a power-packed recipe for energy and brain power!
Ingredients:
o 2 c watero 1 c mongoo 2 tbsp cooking oilo 1 tsp garlic, crushedo 2tbsp onion, slicedo ¼ c tomatoes, slicedo ½ c dried shrimps, washedo 1 c pork heart, boiled and dicedo 2 tbsp bagoong sauceo 1 tsp salto 4 c brotho 1 teaspoon Sun Angel Malunggay powder and/or o 1 cup malunggay fresh leaves
Directions:
1. Boil water and add mongo. 2. Cook for 20 minutes or until soft. 3. Set aside. 4. Sauté garlic, onions and tomatoes. 5. Add dried shrimps and pork heart. 6. Season with bagoong and salt. 7. Add broth and bring to boil.
8. Add mongo and cook 5 minutes. 9. Add malunggay powder and/or fresh malunggay leaves
and cook for 2-3 minutes.10. Serve hot.
7. GINATAANG MALUNGGAY Category: Soups & StewsServings: 4-6 person Ingredients:
o 1 cup coconut milko 1 teaspoon Sun Angel Malunggay powdero 1/8 teaspoon salto 1 medium onion, slicedo 2 segments garlic, mincedo 1/2 cup thick coconut milk
Directions:
1. Put coconut milk, garlic and onion in a carajay.2. Season with salt and bring to a boil for 10 minutes.3. Stir constantly while boiling. 4. Add malunggay leaves and thick coconut milk. 5. Cook for 5 more minutes.6. Serve hot.
8. BULANGLANG BATANGAS Category: vegetable soup Ingredients:
o 1 small size papaya, slicedo 1 teaspoon Sun Angel Malunggay powdero 2 cups kalabasa, cut into wedgeso 1 bundle sitaw, cut into 2” lengtho 2 bundle sigarillas, cut into wedgeso 1 bundle okra, cut into wedgeso 1 medium size tomato, choppedo 3 cloves garlic, crushedo 1 thumb size ginger, slicedo 6-8 cup rice stock (water from washing rice)o salt
Directions:
1. Wash thoroughly all vegetables. 2. Boil rice stock in a large pot, add ginger, garlic and
tomato cook until tomato become soggy.
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3. Add kalabasa and simmer until kalabasa is firm tender. Add sitaw, okra and sigarillas continue simmering until just cooked. Season with salt to taste. Add malunggay and cook until malunggay is just cooked. Serve immediately.
9. BULANGLANG
Ingredients:
o 1 cup malunggay leaves o 1 cup squash, cubedo 1 cup upo (gourd), slicedo 1 cup tokwa (tofu), cubed and friedo 1/2 oniono 1 cup watero tomatoes
Directions:
1. Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil.
2. After 5 minutes cooking, add tokwa and upo. 3. When the upo is almost tender, add malunggay and cook
2 minutes longer or until malunggay leaves are wilted.4. Remove from heat. Salt and pepper to taste (or instead of
salt, you can add patis, it will give a better flavour).5. Garnish with fresh tomatoes and cilantro or kinchay
(Chinese celery).
10. CRISPY MALUNGGAY
Ingredients:
o 4 bunches malunggay leaves, cleanedo 1-1/2 cup watero 3 cups corn starcho 5 cups cooking oilo 1 cup flouro salt and monosodium glutamate ( MSGo 1 pc boiled egg, grated medium
Directions:
1. Wash malunggay leaves and drain leaves thoroughly. Remove leaves from stem. Set aside.
2. In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ). Mix until smooth in consistency.
3. Heat oil to 250?F and reduce fire to medium.4. Dip malunggay leaves one by one in batter and deep fry
until crispy.
5. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
6. Serve with sauce on the side.
11. TINOLANG MANOK
Ingredients :
o 1 lb. chicken, cut into serving pieces or any choice cuts of your liking like thighs, drumsticks or wings)
o 1 thumb-sized fresh ginger root, cut into stripso 2 cloves garlic, crushedo 1 onion, choppedo 2 tbsp. patis (fish sauce)o salt, to tasteo 4 to 5 cups water (or rice water – 2nd washing) o 2 to 3 sayote (chayote squash), quartered (or green,
unripe papaya or potatoes)o 1 cup sili (chili) leaves and/or malunggay or substitute
1/2 lb. spinach o vegetable oil
Cooking Procedures :
1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done.
4. Add in chayote (or papaya or potatoes, if using).5. Continue simmering until chicken and vegetable are
tender. 6. Correct seasonings and then add sili leaves or malunggay
or substitute. Stir to combine until well blended. 7. Remove from heat. 8. Let stand for a few minutes to cook the green vegetables.
Transfer to a serving dish and serve hot.
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12. EMBOTIDO CON MALUNGGAY
Ingredients
o 1 pound of ground pork
o 1/2 cup of finely chopped carrots
o 1 cup finely chopped malunggay leaves
o 1 cup (6 slices) of finely chopped ham (sweet or cooked)
o 3 tablespoon of minced green bell pepper
o 3 tablespoon of minced red bell pepper
o 1/3 cup of sweet pickle relish
o 1/4 cup of raisins
o 3 whole eggs
o 1/2 cup of grated cheddar cheese
o dash of liquid seasoning
o salt and pepper, to taste
o 1 tablespoon of cornstarch
o slices (wedges) of hard-cooked eggs (see recipe)
o slices (wedges) of Vienna sausage
o aluminum foil, 10″ x 12″ sizes Procedure
1. Prepare the steamer and set aside. after that, prepare a baking pan and a wire rack then preheat oven to 350°F.
2. In a bowl, combine all the ingredients and mix until it is well blended.
3. Divide the mixture into 2 to 4 portions or how many you want to make. Spread and flatten the mixture into the center of each foil then divide the slices of Vienna sausages and hard cook eggs.
4. Place each slices at the center of each mixture. roll onto the ends of the mixture covers of eggs and sausages.while holding each ends of the foil, roll the mixture back and forth until it
covers the mixture in the center.
5. Then roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends.
6. Repeat with the remaining pork mixture.
7. Now place the embutido in the steamer.
8. Steam for about 1 hour.
9. Place the embutido in a wire rack of a baking pan. fill in half with hot water. Cover with aluminum foil and make sure the steam will not escape.
10. Bake in steam at the center of the oven for about 1 hr.
11. Remove the embutido from the oven.
12. Let it cool and slice into rings.Serving
o Serve with your favorite catsup or sauces
13. CHICKEN WITH CORN AND MALUNGGAY
Ingredients
o 1 medium sized chicken, cut in convenient sizes o 2 cloves garlic, crushed o 1/2 onion. medium size o 1 cup fresh corn from the cob o 5 cups water o 4 tbsp cooking oil o 1/2 cup malunggay leaves, washed and sorted o 2-3 tbsp patis or soy sauce
Instructions
1. Heat cooking oil in saucepan. 2. Saute garlic, onion, corn, and the chicken3. Add patis or soy sauce, cover, and simmer over medium
heat. 4. Add water and cook until chicken is tender.5. Add malunggay leaves, cover, and cook for 2 minutes
longer.6. Remove and serve.
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14. HALAAN (CLAMS) AND MALUNGGAY SOUP
http://www.pinoycook.net/halaan-clams-and-malunggay-soup/
The more common way of preparing this simple soup is to add sili leaves to the clams after the heat has been turned off. The pot is covered for a few minutes to allow the sili leaves to wilt before serving. But after I gave birth to my first child, my father would make this soup using malunggay leaves. my father said malunggay helped with the production of breast milk. He wanted the best for his granddaughter.
Ingredients :
o 1/2 kilo of fresh clams (halaan)o 8-10 stalks of malunggay
o half a head of garlic, peeled and finely minced
o a thumb-sized piece of ginger, peeled and julienned
o an onion, peeled and finely sliced
o 2 tbsps. of vegetable cooking oil
o patis for seasoning
Some tips :
o If available, buy live clams–the ones that visibly still spurt water. Wash, drain and place in a bowl. Cover with water and let sit in the fridge for several hours to allow the clams to expel sand. Change the water every few hours. From personal experience, they require a longer soaking time than mussels (tahong). When I buy clams early in the morning, I let them soak the entire day and cook them for the evening meal. I have had the unfortunate experience of cooking them after letting them soak for only about three hours and the result was disastrous–there was sand in the broth.
o Prepare the malunggay by removing the leaves from the hard stalk. The easy way to do this is to place the top of the main stalk between your forefinger and your thumb.
Slide your fingers down and the smaller stalks to which the leaves are attached will come off. The ones on the top portion are tender enough–you don’t need to pick each leaf one by one. But the stalks at the bottom of the main stalk are not as tender. Locate the top of each, place it between your forefinger and thumb and slide your fingers down like you did with the main stalk.
Directions:
1. Heat the cooking oil in a pot. 2. Saute the garlic and ginger together, then add the sliced
onion. 3. Pour about 5 cups of water; season with patis. 4. Bring to a boil. Add the clams and allow the water to boil
once more. At this point, the clam shells would be open halfway.
5. Add the malunggay leaves, cover and simmer gently for about two minutes.
6. Serve at once.
15. KINAMUNGGAYANG MANOK
Ingredients:
o 3 tbsps. Oilo 3 cloves garlic, crushedo 1 small onion, slicedo 1 kilo chicken, cut into serving pieceso 8 cups watero 4 cups puso ng saging (banana blossom), shreddedo 4 cups malunggay leaves (mustard tree leaves)
Cooking Procedure:
1. In a saucepan, heat oil and saute garlic, onion and chicken. Saute until the chicken is half-cooked.
2. Add the water and allow to boil. When it has boiled, lower the heat and allow to simmer for 10 more minutes.
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MALUNGGAY IN OUR LOCAL DIALECTS:o (Tagálog): Kalungai, Kamalungua, Malongai,
Malungai, Malunggay, Malunkai.o (Bikol): Kalungaio (Bisáya): Alúngai, Dool, Malungit.o (Kisaya): Kalungaio (Ibanág): Marongai, Marungaio (Ilókano): Marongai, Marungay, Komkompilano (Pampángan): Dool, Kamalungua, Malúngit.o (Panay Bisáya): Kalamúngai, Kamalongano (Pangasinán): Rúnggaio (Sambáli): Marongai, Marungaio (Simeulue): Aroenggai
MALUNGGAY REPUBLIK
MALUNGGAY RECIPES
3. Add the banana blossoms and allow to simmer for 10 more minutes.
4. Add the malunggay leaves and bring to a boil anew before serving.
16. PINAKBET CON MARUNGAY
Ingredients:
o 2 tbsps. cooking oilo 1 tbsp. finely minced garlic
o 1/2 cup finely chopped onion
o 1 kilo pork, sliced
o 5 ripe tomatoes, quartered
o 1/2 cup shrimp paste (bagoong alamang)
o 1/2 cup water
o 1/2 cup water
o 3 eggplants, sliced
o 1-2 cups malunggay leaves
o 2 cups squash, sliced
o 1/2 cup boiled squash, mashed
o 5 pcs. Okra
o 1 bundle sitaw, sliced into 3-inch lengths
o salt and pepper to taste
Procedure:
1. Heat oil in a pan and saute the garlic and onion.2. Add the pork and saute some more. Stir for a few minutes
and add the ginger and the tomatoes and cook for 10 more minutes.
3. Add the shrimp paste and stir for a few minutes.4. Add the water and mashed squash. Allow to boil.5. Add the eggplant, squash, okra and sitaw.6. Allow to simmer for 10 minutes. Season with salt and
pepper. 7. Add the malunggay leaves and simmer for another 2
minutes. Serve while hot.
17. GINATAANG LANGKA WITH TURMERIC AND MALUNGGAY
http://filipinorecipes.info/?p=150
Ingredients:
1. 1 kilo unripe jackfruit (langka), sliced2. 3 coconuts, meat grated and coconut milk extracted3. 1 cup malunggay leaves4. 2 pcs. thumb size tumeric (luyang dilaw)5. 3 pcs. green finger pepper (siling panigang)6. salt to taste7. pepper to taste
Cooking Procedure:
1. In a saucepan, boil langka in some water.2. Add the coconut milk (second extract), turmeric, salt and
pepper. Allow to cook in few minutes.3. When the liquid is almost dried, add the first extract of the
coconut (cream or kakang gata)4. Allow to cook until the sauce has become oily and the
coconut milk has curdled a bit.5. Add the malunggay leaves and finger peppers and simmer
for 2 minutes6. Serve immediately.
18. GINATAANG MONGGO WITH LANGKA AND MALUNGGAY
Ingredients:
8. 2 c water9. 1 c mongo10. 1 kilo unripe jackfruit (langka), sliced11. 3 coconuts, meat grated and coconut milk extracted12. 1 cup malunggay leaves13. 2 pcs. thumb size tumeric (luyang dilaw) (optional)14. 3 pcs. green finger pepper (siling panigang)15. salt to taste16. pepper to taste
Cooking Procedure:
1. Boil water and add mongo. Cook for 20 minutes or until soft. Set aside.
2. In a saucepan, boil langka in some water.3. Add the cooked monggo in the saucepan.4. Add the coconut milk (second extract), turmeric, salt and
pepper. Allow to cook in few minutes.5. When the liquid is almost dried, add the first extract of the
coconut (cream or kakang gata)6. Allow to cook until the sauce has become oily and the
coconut milk has curdled a bit.7. Add the malunggay leaves and finger peppers and simmer
for 2 minutes8. Serve immediately.
19. BINABABOY NA MALUNGGAY
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http://www.findpinoy.com/cookbook2/viewrecipe.php?id=136&category=
Ingredients:
o 1 tasang karne o baboyo 1/2 tasang malunggayo 1/2 tasang sibuyas
talongo 1/3 tasang dahong kalabasa o 2 kutsarang bagoong alamang ,luya asin
Cooking Instructions:
1. Hiwain ang baka o karne ng baboy. 2. Ilaga hanggang sa ito ay lumambot. 3. Ihalo ang luya at sibuyas 4. Timplahan ng bagoong . 5. Pabayaang nakasalang sa loob ng 20 minuto sa
katamtamang init. Huwag lalabugin ang mga gulay. 6. Ihalo ang mga gulay at dahong malunggay at iwanan pa
ng mga hanggang 2 minuto.7. pagkaluto, ihain habang mainit pa.
20. GINISANG MONGGO
http://www.filipino-food-lovers.com/?p=30
Ginisang Monggo or Mung Beans Soup is a dish known to the Filipino’s as a poor mans dish, but from what I can tell you there is nothing poor about it.
It is rich and hearty in flavor and just to kick it up another notch (as Emeril Lagasi would say) you can add shredded smoked fish and some shrimp and you will surely have a killer dish. Serve it with freshly smoked Tinapa and steamed white rice and your family will have a wonderful meal together.
Ingredients:
o 1 Cup of monggo beans (mung beans)o ½ Cup of malunggay leaveso 8 Cups of watero 3 Tbs. Cooking oilo 3 Tbs. Soy sauceo 3 Cloves of garlic - smashedo 1 Small onion – sliced thinlyo 1 Small tomato – dicedo 1 Tsp. MSGo ½ Tsp. ground black peppero Pinch of salt to tasteo ¼ Lb. Pork belly cut into small pieceso ¼ Lb. Shrimp peeled and deveinedo 2 Pieces medium sized Tinapa (shredded)
Ginisang Monggo Cooking Directions:
1. Rinse monggo beans thoroughly, place in a casserole dish, and boil in 8 cups of water on medium low heat for about 45 minutes.
2. Remove the beans and set aside.
3. In the same casserole dish add oil and sauté garlic until golden brown.
4. Next add the onions and cook them until they hit the shiny stage.
5. Add pork belly, soy sauce, and tomatoes. Cover and let it cook for 3 minutes.
6. Then you can add the shrimp and let it cook for another 2 minutes.
7. Add the monggo beans along with the shredded Tinapa, ground black pepper, salt, and msg. Cover it and let it simmer for an additional 10-15 minutes on medium low heat. Stir it every 5 minutes to avoid scorching.
8. Add the malunggay leaves (horseradish leaves) and let it simmer for another 2 minutes.
9. Taste it and add salt and pepper if needed.
10. Serve with rice and Tinapa and enjoy your meal.
21. MORINGA LUMPIA SHANGHAI
Ingredients:
o 1/2 Pound Ground Pork o 1/2 Pound Shrimp -- finely chopped o 1/2 Cup Waterchestnuts -- chopped o 1 cup malunggay leaveso 2 Large Scallion -- finely chopped o 1 Teaspoon Salt o 1 Teaspoon Pepper o 1 Large Egg
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o 1 Tablespoon Soy Sauce o 1 Package Egg Roll Skins o 1/2 Cup Oil -- for frying
Tips:
o Prepare the malunggay by removing the leaves from the hard stalk.
o The easy way to do this is to place the top of the main stalk between your forefinger and your thumb.
o Slide your fingers down and the smaller stalks to which the leaves are attached will come off.
o The ones on the top portion are tender enough–you don’t need to pick each leaf one by one.
o But the stalks at the bottom of the main stalk are not as tender.
o Locate the top of each, place it between your forefinger and thumb and slide your fingers down like you did with the main stalk.
Instructions:
1. Combine pork, shrimp, water chestnuts, green onion, diced malunggay leaves, egg and soy sauce.
2. Season with salt and pepper. 3. Place a tablespoon of filling on each egg roll wrapper and
seal with a few drops of water. 4. Deep fry in the oil for 2 minutes and drain on paper
towels. 5. Serve with your favorite dipping sauce.
22. BURIDIBUD (MALUNGGAY PODS STEW)
Ingredients:
o 10pcs. Malunggay pods (young pods)o 2 pcs. Sweet kamoteo ½ cup shredded fish or chicken meat or porko 1 cup fresh malunggay leaveso Pepper, salt, ginger, onions, tomatoes, fisho sauce and garlic
Instructions:
1. Sautee all the seasoning ingredients. Then put to simmer.
2. Add chopped kamote. Let it boil till the kamote is cooked and soft;
3. Add malunggay pods (clean and pealed and sliced in 2).4. Put malunggay leaves and let it simmer for 2 minutes. 5. Serve while hot.
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23. MALUNGGAY PESTO
Ingredients:
o 1 cup fresh malunggay leaveso ½ cup ground peanut/any kind of nuto ½ cup vegetable oil/ olive oilo ¼ cup chopped parsleyo Seasoning – pepper, salt, chopped garlic and Italian
seasoningo ½ kilo of pasta of your choice
Procedure:
1. Cook pasta in boiling water until aldente. Set aside.2. Blanch fresh malunggay leaves in hot water for 3 mins.
Strain and set aside.3. Sautee garlic pepper and parsley in 1 table spoon of oil
from the ½ cup.4. Add peanuts and blanched malunggay leaves into the
mixture then add remaining oil. Set aside. Last, mixthe pesto sauce and pasta.
5. Serve.
24. LUMPIANG SARIWA CON MORINGA (FRESH EGG ROLL)
Ingredients
o 1/2 pound shrimp o 1/4 pound pork, boiled for 15 mins.
o 1 can bamboo shoots or hearts of palm (optional)
o Salt and pepper
o 10 lettuce leaves
o 2 cloves garlic, crushed
o 1 medium sized onion, diced
o 1 teaspoon salt
o 1 teaspoon freshly ground pepper
o Fresh lumpia wrapper
o 1 cup fresh malunggay (moringa) leaves
Sauce Ingredients:
o 4 tablespoons cornstarch
o 1/3 cup brown sugar
o 1/4 cup soy sauce
o 1 1/2 cups water
o Crushed garlic
Sauce Instructions:
Combine cornstarch, sugar, soy sauce and water. Cook 5 mins over low heat, stirring constantly to prevent lumps. When done, serve with crushed garlic.
Lumpiang Sariwa con MoringaInstructions
1. Devein (sic) shrimps and cut into small pieces 2. Cut pork into small pieces 3. Cut bamboo shoots or hearts of palm into thin long strips 4. Saute garlic, dice onion, shrimp and pork, for about 10
mins5. Add bamboo shoots or hearts of palm, malunggay leaves,
salt and pepper to taste, and cook for another 5 minutes 6. Drain well 7. On a plate, lay wrappers flat, place a segment of lettuce
leaf on wrapper, then place about 2 tablespoons of filling on top of lettuce leaf and roll wrapper
8. Seal with a little water and place edges down 9. Serve with lumpia sauce and crushed garlic
25. ENSALADANG PUSO NG SAGING AT TOKWA WITH MALUNGGAY
Ingredients
o 1 cup malunggay leaveso 1 piece large puso ng saging na saba (Unripe langka may
be used in place of puso ng saging.)
o 4 pieces tokwa, fried and cubed
o 1 tbsp. ginger, chopped
o 1 piece medium white onion, peeled and sliced
o 4 pieces tomatoes, diced
o 1 piece sili espada, chopped
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o 2 pieces green onions, chopped
o 1/3 cup vinegar
o 1 cup CARNATION Evaporated Milk
o salt, to taste
Instructions
1. In a pot of boiling water, cook the puso ng saging until tender for about 15 minutes. Remove and drain, rinse in tap water and squeeze out liquid.
2. In the same pan with the boiling water, cook the malunggay leaves for 2 minutes, then remove and set aside.
3. Fry the tokwa separately and set aside.
4. Combine the cooked puso ng saging and the boiled malunggay leaves with the rest of the ingredients
5. Add the CARNATION Evap milk.
6. Add the fried tokwa on top.
7. Season to taste.
8. Serve chilled or at room temperature.
SALADS AND DESSERTS
BIBINGKANG MALUNGGAY
1. GET one pack ready-to-make pancake mix, and prepare the batter as per instruction. Add 2 tbsp of toasted rice flour for every cup of batter, or 2 tbsp of prepared galapong.
2. Slice up 1 salted egg. Slice up half a cake of kesong puti (about 125 grams) Have 1 cup malunggay leaves for every cup of prepared batter. Add a dash of salt.
3. Cut banana leaves into rounds with an overhang of ½ inch all around to fit baking pan. Run the banana leaves through an open fire to wilt it. An extra smokey aroma will be rendered by the banana leaf.
For baking:
1. LINE the dish with banana leaf, then pour the batter to three-fourths full. Top with lots of salted-egg slices and thick slices of kesong puti.
2. Use a turbo broiler or an oven. Bake at 275°F for about 15 minutes, then check for doneness. (Doneness depends on whether your baking dish is shallow or deep-set.)
To serve:
1. WHEN done, serve immediately with butter and sugar on top.
2. Smother with lots of freshly grated niyog and you’ve got yourself a mottled green rice cake to get healthy on...maybe even to lactate from!
FILIPINO-STYLE POTATO SALAD WITH MALUNGGAY
Ingredients:
o 4 medium potatoeso 1 cup carrots, dicedo 1 celery stalk, choppedo 1 cup malunggay leaves, dicedo malunggay flowers, diced o Malunggay seed pods (from the young green fruits
(optional), o ½ cup chopped green beans or peaso ¼ cup dill or sweet pickles
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MALUNGGAY REPUBLIK
MALUNGGAY RECIPES
o 1 white onion, choppedo 2 eggso 1 cup mayonnaiseo 2-3 tbsp brown mustardo salt and pepper to taste
Procedure:
1. Boil the eggs and potatoes together in salted water. Make sure the potatoes are completely submerged. When the water boils, turn the heat down and simmer for about 10 minutes. Turn off the heat and peel the potatoes, then chop to desired size.
2. Take out the eggs, peel and chop into desired size. 3. Remove the stems from the malunggay leaves and wash
then dice4. remove the white petals from the malunggay flower, wash
and set aside.5. slice open the young malunggay fruit and remove the seed
pods and set aside.6. Add the green beans, the malunggay leaves, flowers and
pods to the pot of potatoes and let cook for about 2 minutes.
7. Mix with the other vegetables then add the eggs, mayonnaise, mustard, onions, celery, pickles and eggs.
8. Mix well, taking care not to mash the potatoes. 9. Chill for about two hours.
BEVERAGES/ DRINKS
MALUNGGAY CARROT JUICE*
Grand Champion: O My Gulay!Florentino Torres High School1. Nieva Josefina M. Marcelino 2. Jonnah Laine V. Toy
Ingredients
o 6 cups malunggay water o 2 cups carrot juice o ½ tsp calamansi juice o 2 ½ cup washed sugar
Preparations instructions:
1. Boil malunggay leaves for 10 minutes. 2. Peel and blend carrots with leveled water. 3. Extract and set aside. 4. Extract calamansi juice. 5. Mix all the malunggay, carrots and calamansi extracts
and add sugar.
MALUNGGAY HERB TEA Ingredients:
o 1 Sun Angel Malunggay Tea bago 2-3 cups of water
Directions:
1. It is advisable to boil together 1 tea bag and about 2-3 cups of water depending on how strong or how light your palate would like it.
2. You may also boil the water separately placing the hot water immediately into a teapot with the tea bag.
3. Don’t wait for it to cool down as the tea bag might not produce the taste and color you look for.
4. You can also enjoy Malunggay Herb Tea by adding sweeteners, creamers, lemon or calamansi, or just about anything you would add on any other tea.
5. Malunggay Herb Tea can also be served as iced tea. Just follow the procedure of boiling and then refrigerate and add ice for a refreshing cold drink!
MALUNGGAY JUICE Category: BeveragesStyle: OtherSpecial Consideration: Low CalorieServings: 7 Glasses
Description:
This is good for burning fat and boosting energy.
Ingredients:
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MALUNGGAY REPUBLIK
MALUNGGAY RECIPES
o 1 tsp. Malunggay Powdero 7 cups Watero 10 pcs. Kalamansi or 1 Lemon
Directions:
1. Place Sun Angel Malunggay Powder in a boiling water.2. Add sugar or honey to taste.3. Let it cool and at the same time sediments will settle
down, strain it and transfer to a pitcher.4. Squeeze lemon or kalamansi into the juice.5. Serve with Ice.
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