MALUNGGAY REPUBLIK

MALUNGGAY RECIPES
Malunggay (Moringa oleifera Lamk,) is a tree; both the leaves and the fruits are edible and highly nutritious and has been referred to as natures 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.

*Winner Recipes from O! My Gulay

1. MALUNGGAY COMBO*
Grand Champion Florentino Torres High School 1. Nieva Josefina M. Marcelino 2. Jonnah Laine V. Toy Ingredients:

2. VEGETABLE JARDINERA*
First Runner-up Pasay South High School 1. Joanne Camille De Luna 2. Ma. Vanilyn Bilbao Ingredients: o o o o o o o o o o o o 2 tsp cooking oil 1 sliced onion 4 cloves garlic, chopped tsp ground pepper kl hotdog/sausage, cubes 1 can (100 ml) tomato sauce 1 cup grated cheese cup raisins 2 cups pineapple tidbits, drained 1 cup pickle slice1 cup chicken stock 2 hard boiled eggs, sliced 1 pc red/green bell pepper 1 cup singkamas, cubes 1 cup potatoes, cubes 1 cup carrots, cubes 1 tsp salt, iodized 1 tbsp sugar 1 cup baguio beans 1 cup sayote, cubes

o o o o o o o o o o o

2 cups malunggay leaves 1 cup malunggay fruits 1 cup left over fish, flaked 1 cup evaporated milk cup carrot pulp, from the juice 1 tsp salt, iodized 1 head garlic, minced 1 pc onion, chopped cup butter 1 tsp ground pepper 1 tsp sugar

Sauce:

o o o o o o

1 cup evaporated milk cup all purpose flour 2 tsp salt 1 tsp ground pepper 2 tsp sugar cup mashed camote

o
o o o o o

Preparations Instructions: 1.

2.
3.

4. 5. 6.
7.

Saute garlic, onion and flaked fish. Add malunggay leaves. Add evaporated milk and seasonings. Add malunggay fruits, cook for two minutes. Add malunggay leaves. Put in camote cup, pour sauce on top. Serve attractively.

Preparations instructions:

1.

For Sauce:

1.

Combine all ingredients.

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 375F oven or steam for 30-40 minutes. 3. Let it cool, invert or plate. 4. Slice and serve.

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MALUNGGAY RECIPES
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 salt 6. Black pepper to taste

3. MALUNGGAY CALIFORNIA MAKI*

Second Runner-up Holy Spirit National High School 1. Rowena M. Anislagon 2. Edgelyn M. Garcia Ingredients:

o o o o o o o o o o o o o

2 pcs eggs cup cornstarch 2 cups finely grated malunggay leaves cup water tsp salt 1 tsp sugar 1 pc cucumber 1 pc carrot 1 pc ripe mango kl rice kl malagkit 2 pcs pandan leaves 2 tsp vinegar

7. 8. 9. 10. 11. 12. 13.

1 pack of wonton wrappers 2 tablespoons vegetable oil 6 cloves crushed garlic 1 sliced onion 6 cups chicken broth (can use canned if desired) 2 cups cooked chicken (flaked) 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 mixture 3. Saute garlic in hot oil until golden brown 4. Take out and reserve about half of garlic to add to the cooked soup later 5. Add onion and continue sauteing for a couple of minutes 6. Add the unwrapped extra pork mixture and continue sauteing for a minute or two 7. Add chicken broth 8. When it's almost boiling, add filled wrappers 9. Continue cooking and add flaked, cooked chicken and shrimps 10. Let boil for a few more minutes until done 11. Fill bowls with the soup and garnish with cooked garlic and green onions and add more malunggay leaves if desired. 12. Serve hot!

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 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.

5 . TINOLANG MALUNGGAY
Category: Soups & Stews Servings: 4-5 person Ingredients:

4. PANSIT MOLO ALA MALUNGGAY

Category: Soups & Stews Servings: 4-5 person Ingredients:

1 kilo whole chicken (cut into parts or choice cuts of breast, thighs of wings). o 2 1/2 cups young papaya or sayote o 1/2 cup dahon ng sili o 6 cups water

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MALUNGGAY RECIPES
o o o o o o o
2 tablespoons ginger (roughly chopped) 1/2 head garlic (minced) 1 medium onion (diced) 3 tablespoons oil 2 tablespoons patis pinch of salt and pepper 1 teaspoon of Malunggay Powder and/or 1 cup malunggay fresh leaves 4. Saut 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.

Tinolang Malunggay Ccooking 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.

7. GINATAANG MALUNGGAY
Category: Soups & Stews Servings: 4-6 person Ingredients:

6. MALUNGGAY~MONGGO POWER MEAL!

Category: Soups & Stews Servings: 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 o o o o o

1 cup coconut milk 1 teaspoon Sun Angel Malunggay powder 1/8 teaspoon salt 1 medium onion, sliced 2 segments garlic, minced 1/2 cup thick coconut milk

Directions: 1. 2. 3. 4. 5. 6. Put coconut milk, garlic and onion in a carajay. Season with salt and bring to a boil for 10 minutes. Stir constantly while boiling. Add malunggay leaves and thick coconut milk. Cook for 5 more minutes. Serve hot.

8. BULANGLANG BATANGAS
Category: vegetable soup Ingredients:

o o o o o o o o o o o o o

2 c water 1 c mongo 2 tbsp cooking oil 1 tsp garlic, crushed 2tbsp onion, sliced c tomatoes, sliced c dried shrimps, washed 1 c pork heart, boiled and diced 2 tbsp bagoong sauce 1 tsp salt 4 c broth 1 teaspoon Sun Angel Malunggay powder and/or 1 cup malunggay fresh leaves

Directions: 1. 2. 3. Boil water and add mongo. Cook for 20 minutes or until soft. Set aside.

o o o o o o o o o o o

1 small size papaya, sliced 1 teaspoon Sun Angel Malunggay powder 2 cups kalabasa, cut into wedges 1 bundle sitaw, cut into 2 length 2 bundle sigarillas, cut into wedges 1 bundle okra, cut into wedges 1 medium size tomato, chopped 3 cloves garlic, crushed 1 thumb size ginger, sliced 6-8 cup rice stock (water from washing rice) salt

Directions:

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1. Wash thoroughly all vegetables. 2. Boil rice stock in a large pot, add ginger, garlic and tomato cook until tomato become soggy. 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. 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.

9. BULANGLANG
Ingredients: o o o o o o o 1 cup malunggay leaves 1 cup squash, cubed 1 cup upo (gourd), sliced 1 cup tokwa (tofu), cubed and fried 1/2 onion 1 cup water tomatoes

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 strips o 2 cloves garlic, crushed o 1 onion, chopped o 2 tbsp. patis (fish sauce) o salt, to taste o 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. Saut 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.

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 o o o o o o 4 bunches malunggay leaves, cleaned 1-1/2 cup water 3 cups corn starch 5 cups cooking oil 1 cup flour salt and monosodium glutamate ( MSG 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.

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12. EMBOTIDO CON MALUNGGAY
Ingredients o o o o o o o o o o o 1 pound of ground pork 1/2 cup of finely chopped carrots 1 cup finely chopped malunggay leaves 1 cup (6 slices) of finely chopped ham (sweet or cooked) 3 tablespoon of minced green bell pepper 3 tablespoon of minced red bell pepper 1/3 cup of sweet pickle relish 1/4 cup of raisins 3 whole eggs 1/2 cup of grated cheddar cheese dash of liquid seasoning salt and pepper, to taste 1 tablespoon of cornstarch slices (wedges) of hard-cooked eggs (see recipe) slices (wedges) of Vienna sausage aluminum foil, 10 x 12 sizes Ingredients

13. CHICKEN WITH CORN AND MALUNGGAY

o
o o o o

o o o o o o o o

1 medium sized chicken, cut in convenient sizes 2 cloves garlic, crushed 1/2 onion. medium size 1 cup fresh corn from the cob 5 cups water 4 tbsp cooking oil 1/2 cup malunggay leaves, washed and sorted 2-3 tbsp patis or soy sauce

Instructions 1. 2. 3. 4. 5. 6. Heat cooking oil in saucepan. Saute garlic, onion, corn, and the chicken Add patis or soy sauce, cover, and simmer over medium heat. Add water and cook until chicken is tender. Add malunggay leaves, cover, and cook for 2 minutes longer. Remove and serve.

Procedure 1. Prepare the steamer and set aside. after that, prepare a baking pan and a wire rack then preheat oven to 350F. 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

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) 8-10 stalks of malunggay half a head of garlic, peeled and finely minced a thumb-sized piece of ginger, peeled and julienned an onion, peeled and finely sliced 2 tbsps. of vegetable cooking oil patis for seasoning

o
o o o o

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Some tips : o If available, buy live clamsthe 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 disastrousthere was sand in the broth. 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 enoughyou dont 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.

15. KINAMUNGGAYANG MANOK

Ingredients:

o
o o o o

o o

3 tbsps. Oil 3 cloves garlic, crushed 1 small onion, sliced 1 kilo chicken, cut into serving pieces 8 cups water 4 cups puso ng saging (banana blossom), shredded 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. 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.

Directions: 1. 2. 3. 4. 5. 6. Heat the cooking oil in a pot. Saute the garlic and ginger together, then add the sliced onion. Pour about 5 cups of water; season with patis. 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. Add the malunggay leaves, cover and simmer gently for about two minutes. Serve at once.

16. PINAKBET CON MARUNGAY

Ingredients: o o o o o 2 tbsps. cooking oil 1 tbsp. finely minced garlic 1/2 cup finely chopped onion 1 kilo pork, sliced 5 ripe tomatoes, quartered 1/2 cup shrimp paste (bagoong alamang) 1/2 cup water 1/2 cup water 3 eggplants, sliced 1-2 cups malunggay leaves 2 cups squash, sliced 1/2 cup boiled squash, mashed 5 pcs. Okra 1 bundle sitaw, sliced into 3-inch lengths salt and pepper to taste

o
o o o o o o

MALUNGGAY IN OUR LOCAL DIALECTS:

o o o o o o o o o o o (Taglog): Kalungai, Kamalungua, Malongai, Malungai, Malunggay, Malunkai. (Bikol): Kalungai (Bisya): Alngai, Dool, Malungit. (Kisaya): Kalungai (Ibang): Marongai, Marungai (Ilkano): Marongai, Marungay, Komkompilan (Pampngan): Dool, Kamalungua, Malngit. (Panay Bisya): Kalamngai, Kamalongan (Pangasinn): Rnggai (Sambli): Marongai, Marungai (Simeulue): Aroenggai

o o
o

Procedure: 1. Heat oil in a pan and saute the garlic and onion.

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2.
3. 4. 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. Add the shrimp paste and stir for a few minutes. Add the water and mashed squash. Allow to boil. Add the eggplant, squash, okra and sitaw. Allow to simmer for 10 minutes. Season with salt and pepper. Add the malunggay leaves and simmer for another 2 minutes. Serve while hot. 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 minutes 8. Serve immediately.

5. 6.
7.

17. GINATAANG LANGKA WITH TURMERIC AND MALUNGGAY

http://filipinorecipes.info/?p=150 Ingredients: 1. 2. 3. 4. 5. 6. 7. 1 kilo unripe jackfruit (langka), sliced 3 coconuts, meat grated and coconut milk extracted 1 cup malunggay leaves 2 pcs. thumb size tumeric (luyang dilaw) 3 pcs. green finger pepper (siling panigang) salt to taste pepper to taste

19. BINABABOY NA MALUNGGAY

http://www.findpinoy.com/cookbook2/viewrecipe.php? id=136&category=

Ingredients: o 1 tasang karne o baboy o 1/2 tasang malunggay o 1/2 tasang sibuyas talong o 1/3 tasang dahong kalabasa o 2 kutsarang bagoong alamang ,luya asin Cooking Instructions: 1. 2. 3. 4. Hiwain ang baka o karne ng baboy. Ilaga hanggang sa ito ay lumambot. Ihalo ang luya at sibuyas 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.

Cooking Procedure: 1. 2. 3. 4. 5. 6. In a saucepan, boil langka in some water. Add the coconut milk (second extract), turmeric, salt and pepper. Allow to cook in few minutes. When the liquid is almost dried, add the first extract of the coconut (cream or kakang gata) Allow to cook until the sauce has become oily and the coconut milk has curdled a bit. Add the malunggay leaves and finger peppers and simmer for 2 minutes Serve immediately.

18. GINATAANG MONGGO WITH LANGKA AND MALUNGGAY

Ingredients: 8. 9. 10. 11. 12. 13. 14. 15. 16. 2 c water 1 c mongo 1 kilo unripe jackfruit (langka), sliced 3 coconuts, meat grated and coconut milk extracted 1 cup malunggay leaves 2 pcs. thumb size tumeric (luyang dilaw) (optional) 3 pcs. green finger pepper (siling panigang) salt to taste pepper to taste

20. GINISANG MONGGO

http://www.filipino-food-lovers.com/?p=30 Ginisang Monggo or Mung Beans Soup is a dish known to the Filipinos 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:

Cooking Procedure:

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o o o o o o o o o o o o o o 1 Cup of monggo beans (mung beans) Cup of malunggay leaves 8 Cups of water 3 Tbs. Cooking oil 3 Tbs. Soy sauce 3 Cloves of garlic - smashed 1 Small onion sliced thinly 1 Small tomato diced 1 Tsp. MSG Tsp. ground black pepper Pinch of salt to taste Lb. Pork belly cut into small pieces Lb. Shrimp peeled and deveined 2 Pieces medium sized Tinapa (shredded)

21. MORINGA LUMPIA SHANGHAI

Ingredients: o o o o o o o o o o o 1/2 Pound Ground Pork 1/2 Pound Shrimp -- finely chopped 1/2 Cup Waterchestnuts -- chopped 1 cup malunggay leaves 2 Large Scallion -- finely chopped 1 Teaspoon Salt 1 Teaspoon Pepper 1 Large Egg 1 Tablespoon Soy Sauce 1 Package Egg Roll Skins 1/2 Cup Oil -- for frying

Tips:

o
o o o 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 saut 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. o 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 enoughyou dont 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.

Instructions:

1.
2. 3. 4. 5.

Combine pork, shrimp, water chestnuts, green onion, diced malunggay leaves, egg and soy sauce. Season with salt and pepper. Place a tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep fry in the oil for 2 minutes and drain on paper towels. Serve with your favorite dipping sauce.

22. BURIDIBUD (MALUNGGAY PODS STEW)

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MALUNGGAY RECIPES
Ingredients: o o o o o o 10pcs. Malunggay pods (young pods) 2 pcs. Sweet kamote cup shredded fish or chicken meat or pork 1 cup fresh malunggay leaves Pepper, salt, ginger, onions, tomatoes, fish sauce and garlic

Instructions: 1. 2. 3. 4. 5. Sautee all the seasoning ingredients. Then put to simmer. Add chopped kamote. Let it boil till the kamote is cooked and soft; Add malunggay pods (clean and pealed and sliced in 2). Put malunggay leaves and let it simmer for 2 minutes. Serve while hot.

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23. MALUNGGAY PESTO
Ingredients: o o o o o o 1 cup fresh malunggay leaves cup ground peanut/any kind of nut cup vegetable oil/ olive oil cup chopped parsley Seasoning pepper, salt, chopped garlic and Italian seasoning kilo of pasta of your choice Lumpiang Sariwa con Moringa Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. Devein (sic) shrimps and cut into small pieces Cut pork into small pieces Cut bamboo shoots or hearts of palm into thin long strips Saute garlic, dice onion, shrimp and pork, for about 10 mins Add bamboo shoots or hearts of palm, malunggay leaves, salt and pepper to taste, and cook for another 5 minutes Drain well 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 Seal with a little water and place edges down Serve with lumpia sauce and crushed garlic

Procedure: 1. 2. 3. 4. 5. Cook pasta in boiling water until aldente. Set aside. Blanch fresh malunggay leaves in hot water for 3 mins. Strain and set aside. Sautee garlic pepper and parsley in 1 table spoon of oil from the cup. Add peanuts and blanched malunggay leaves into the mixture then add remaining oil. Set aside. Last, mix the pesto sauce and pasta. Serve.

25. ENSALADANG PUSO NG SAGING AT TOKWA WITH MALUNGGAY

Ingredients o 1 cup malunggay leaves 1 piece large puso ng saging na saba (Unripe langka may be used in place of puso ng saging.) 4 pieces tokwa, fried and cubed 1 tbsp. ginger, chopped 1 piece medium white onion, peeled and sliced 4 pieces tomatoes, diced 1 piece sili espada, chopped 2 pieces green onions, chopped 1/3 cup vinegar 1 cup CARNATION Evaporated Milk salt, to taste

24. LUMPIANG SARIWA CON MORINGA (FRESH EGG ROLL)

Ingredients o o o o o o o o o 1/2 pound shrimp 1/4 pound pork, boiled for 15 mins. 1 can bamboo shoots or hearts of palm (optional) Salt and pepper 10 lettuce leaves 2 cloves garlic, crushed 1 medium sized onion, diced 1 teaspoon salt 1 teaspoon freshly ground pepper Fresh lumpia wrapper 1 cup fresh malunggay (moringa) leaves

o
o o o o o o o o o

o
o

Instructions 1. 2. 3. 4. 5. 6. 7. 8. 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. In the same pan with the boiling water, cook the malunggay leaves for 2 minutes, then remove and set aside. Fry the tokwa separately and set aside. Combine the cooked puso ng saging and the boiled malunggay leaves with the rest of the ingredients Add the CARNATION Evap milk. Add the fried tokwa on top. Season to taste. Serve chilled or at room temperature.

Sauce Ingredients: o o o o o 4 tablespoons cornstarch 1/3 cup brown sugar 1/4 cup soy sauce 1 1/2 cups water 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.

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SALADS AND DESSERTS

FILIPINO-STYLE POTATO SALAD WITH MALUNGGAY
Ingredients: o o o o o o o o o o o o o 4 medium potatoes 1 cup carrots, diced 1 celery stalk, chopped 1 cup malunggay leaves, diced malunggay flowers, diced Malunggay seed pods (from the young green fruits (optional), cup chopped green beans or peas cup dill or sweet pickles 1 white onion, chopped 2 eggs 1 cup mayonnaise 2-3 tbsp brown mustard salt and pepper to taste

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 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 275F 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 youve got yourself a mottled green rice cake to get healthy on...maybe even to lactate from!

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. Take out the eggs, peel and chop into desired size. Remove the stems from the malunggay leaves and wash then dice remove the white petals from the malunggay flower, wash and set aside. slice open the young malunggay fruit and remove the seed pods and set aside. Add the green beans, the malunggay leaves, flowers and pods to the pot of potatoes and let cook for about 2 minutes. Mix with the other vegetables then add the eggs, mayonnaise, mustard, onions, celery, pickles and eggs. Mix well, taking care not to mash the potatoes. Chill for about two hours.

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MALUNGGAY REPUBLIK

13

MALUNGGAY RECIPES

BEVERAGES/ DRINKS
MALUNGGAY CARROT JUICE*
Grand Champion: O My Gulay! Florentino Torres High School 1. Nieva Josefina M. Marcelino 2. Jonnah Laine V. Toy Ingredients

MALUNGGAY JUICE
Category: Beverages Style: Other Special Consideration: Low Calorie Servings: 7 Glasses Description: This is good for burning fat and boosting energy.

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6 cups malunggay water 2 cups carrot juice tsp calamansi juice 2 cup washed sugar

Preparations instructions: Ingredients:

1.
2. 3.

4. 5.

Boil malunggay leaves for 10 minutes. Peel and blend carrots with leveled water. Extract and set aside. Extract calamansi juice.

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1 tsp. Malunggay Powder 7 cups Water 10 pcs. Kalamansi or 1 Lemon

Mix all the malunggay, carrots and calamansi extracts and add sugar.

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.

MALUNGGAY HERB TEA

Ingredients:

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1 Sun Angel Malunggay Tea bag 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. Dont 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!

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