GINATAANG MALUNGGAY

Ingredients:

1        cup coconut milk
6        cups malunggay leaves
1/8    teaspoon salt
1        medium onion, sliced
2       segments garlic, minced
1/2    cup thick coconut milk

 How to cook ginataang malunggay:

• Put coconut milk, garlic and onion in a pot.
• 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.
• Yield: 4 to 6 servings.

Malunggay Rich Muffin

Ingredients

½ cup butter or margarine

¾ cup sugar (refined)

3 eggs

2 cups all purpose flour

3 tsps baking powder

1 tsp Salt

1 tsp Vanilla

½ cup milk

3 tbsps. blended malunggay leaves

Procedure:

• Sift together all-purpose flour, baking powder and salt. Set aside.
• Cream together butter or margarine and sugar.
• Add the eggs to the butter and sugar mixture. Mix.
• Add and mix vanilla, milk and blended malunggay leaves.
• Then add the set aside dry ingredients.
• Pour mixture into greased muffin pan until two-thirds full.
• Bake in pre-heated oven 450°F for 25 minutes.
• Then serve and enjoy!

MALUNGGAY SOUP

Ingredients:

1 cup malunggay leaves
2 cups water/broth (salted)
1/2 cup shrimp
1 piece tomato
1 egg
minced garlic
salt and pepper to taste

Procedures:

·         Boil the broth/water with the tomato and garlic.

·         Add shrimp and malunggay leaves.

·         Add salt and pepper to taste.

·         Beat the egg and put once the soup was boiled.

Makes 2 servings.

PANCIT MOLO WITH MALUNGGAY POWDER

Ingredients:

• 1 pound ground pork (can use ground turkey if watching cholesterol)
• 1 can water chestnuts (chopped)
• 1 bunch green onions (chopped) reserve half for adding to cooked soup
• 1/2 teaspoon salt
• Black pepper to taste
• 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 shrimps (optional)
• 1 tsp of Malunggay Powder

Directions:

1. Mix first 5 ingredients and fill the wonton wrappers (about 1 round teaspoonful in each wrapper)
2. Reserve any extra pork mixture
3. Sauté 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 sautéing for a couple of minutes
6. Add the unwrapped extra pork mixture and continue sautéing 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
12. Serve hot!

TINOLANG MANOK WITH MALUNGGAY

Ingredients:

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

Procedures:

In a casserole, heat oil and saute' garlic, onion and ginger. Add the chicken and water. Bring to a boil and lower fire, let simmer until chicken is cooked. Sprinkle with salt and pepper to taste. Add in papaya or sayote, allow to cook. When ready to serve, put in dahon ng sili. Serve hot.

MONGGO WITH MALUNGGAY

Ingredients:

• 2 c water
• 1 c mongo
• 2 tbsp cooking oil
• 1 tsp garlic, crushed
• 2tbsp onion, sliced
• ¼ c tomatoes, sliced
• ½ c dried shrimps, washed
• 1 c pork heart, boiled and diced
• 2 tbsp bagoong sauce
• 1 tsp salt
• 4 c broth

Procedures:

Boil water and add mongo. Cook for 20 minutes or until soft. Set aside. Sauté garlic, onions and tomatoes. Add dried shrimps and pork heart. Season with bagoong and salt. Add broth and bring to boil. Add mongo and cook 5 minutes. Add malunggay powder and cook for 2-3minutes. Serve hot.

MALUNGGAY JUICE

Ingredients:

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

Directions:

1.Place 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.