Earth News

farmeric August 12th, 2008

My family and I were on our way to the North (Philippines) over the weekend when we passed by a kilometer fields of Malunggay. While passing this fertile lands, it reminds me of Dr. Lorma Valera who hailed from that place (Ilocos Region) - who pioneered the processing of malunggay way back in 1993. She actually formulated her various malunggay recipes back in 1987.

This is very timely because some of the readers of EarthNews here at PinayMom.org are requesting about malunggay noodles’ recipe. Dr. Valera’s recipes have been introduced in Metro Manila (Philippines) through the “Malunggay in the City” - which was launched during the 144th birthday of martyred revolutionary hero of Andres Bonifacio (a Filipino hero) in 2007. I’ll be posting the recipes on a series as I get hold with all or some of them  - meaning research and more research.

Based from BioLife January-February 2008 edition, here’s Dr. Lorma Valera’s:

Malunggay Noodles Recipe

Ingredients:

• 2 1/2 c flour
• 1 c malunggay leaves, dried
• 3/4 c water
• 2 eggs
• 2 tsp. salt

Procedure:

1. Mix all ingredients.
2. Knead until smooth and elastic.
3. Dust with flour and roll.
4. Extrude or cut.
5. Boil.
6. Rinse and drain.

Note:

1. If you dry after extruding or cutting, it is called “dried miki”.
2. If you fry  after rinsing, it is called “pancit canton”

Malunggay Cup CakeDr. Lorma Valera’s Malunggay Pastillas + PolvoronCorn with Malunggay Leaves

Tags: malunggay, malunggay noodles, malunggay recipe, moringa, uses of malunggay

• Food , Health , Herbal , Plants , Uncategorized
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