Archive for the tag 'malunggay recipe'

Ang Malunggay! Bow!

farmeric November 6th, 2009

This is a story as told by Dr. Vivencio Mamaril, a member of the Bureau of Plant Industry Biotech Core Team.

Among the vegetables we eat, malunggay has already earned various tags- healthiest vegetable, a miracle tree, lowly but high in nutrition, and many others. It’s now even tagged as the most healthiest food and miracle food as well.

Malunggay Vitamins and Minerals

Malunggay Vitamins and Minerals

There must be something and someone in malunggay that made it as the most popular vegetable in the country today.

Here comes the story, as it happened and is happening before Dr. Vivencio Mamaril very own eyes.

The basic, malunggay has seven times in amount of vitamin C as compared with orange fruit, four times the calcium in milk, four times the vitamin A in carrot and three times the potassium in banana.

According to Dr. Mamaril, it has been so long time that we were not aware of the vitamins and other nutrients malunggay can provide not until the Department of Agriculture (DA) made some noise about malunggay.

The Department of Agriculture (DA), through its Biotechnology Program Implementation Unit, were surprised to learned that there is a business enterprise that is much interested to buy malunggay foliage and seeds. The demand for foliage and seeds is so huge that no single grower or an aggregate of growers can fill the demand.

The truth is, there are no malunggay growers who can produce seeds and foliage in great quantity, and there is no existing technology for it as well. Due to this challenge, Continue Reading »

Moringa (Malunggay) Shanghai Rolls

farmeric September 19th, 2009

Moringa (Malunggay) Shanghai Rolls


  • 12 ½ cups ground pork
  • 2 ½ cups onion
  • 2 ½ cups garlic
  • 10 cups carrots (cubed)
  • 2 ½ cups flour
  • 10 pcs. egg
  • 1 ¼ cups tomato sauce
  • 5 cups malunggay leaves
  • 10 tsp iodized salt
  • 100 pcs. lumpia wrapper
  • 7 ½ cups cooking oil
  • kinchay


  1. In a mixture bowl, place the ground pork, garlic, onion, carrots, flour, eggs, tomato sauce, kinchay and malunggay leaves. Continue Reading »

Corn with Malunggay Leaves

farmeric August 28th, 2009

This is a very simple and quick to cook malunggay recipe and no need for any fish or meat.

Corn with Malunggay Leaves - Simple Malunggay Recipe


  • 2 c. grated young corn
  • 2 cloves garlic
  • 1 head onion
  • 3 c. water
  • 1 small sponge gourd (luffa)
  • 1 c. malunggay leaves
  • 1-1/2 Accent
  • salt to taste


Saute garlic and onion in medium fry pan. Add water and let it boil. Then add the corn, stirring often to avoid burning. When cooked, add the gourd and malunggay.

That’s all! A simple and quick malunggay recipe.

Sauted Malunggay Pods - Malunggay Recipe

farmeric August 17th, 2009

Sauted Malunggay Pods


  • 2 c. fresh Malunggay Pods
  • 2 T. shortening
  • 1 tsp. minced garlic
  • 2 T. sliced onion
  • 1/2 c. sliced tomatoes
  • 1 c. boiled beef, diced
  • 1 tsp. salt
  • 1 c. fresh lima or butter bean seeds, peeled
  • 1 c. green cowpea or yard-long bean pods cut into 1-1/2″ lengths

Cut malunggay pods lengthwise into 4 piececs. Slice white pulp including tender seeds. Discard outer covering. Cut pulp into 1-1/2 inch lenghts. Saute garlic, onion, and tomatoes. Add beef. Cover, and cook 2 minutes. Season with fish paste and salt. Add lima or butter beans, and cook 3 minutes. Add malunggay pulp and cowpea or yard-liong bean. Cover, and cook 10 minutes. Serves 6.

Vegetable Delight - Malunggay Recipe

farmeric August 11th, 2009


  • 1 c. pure coconut milk
  • 1/3 c. pure coconut milk reserve
  • 5 pcs. fish, preferably tilapia
  • 1 onion bulb, sliced
  • 1 head garlic, crushed
  • 3 tomatoes , quartered
  • 8-10 winged beans or string beans, quartered
  • 1 small pc ginger
  • 3 pcs bell pepper, green and red, quartered
  • 1/2 c. Malunggay leaves
  • 1-2 T cooking oil
  • 1 t. crushed  black pepper
  • 1/2 c. pigeon or Congo peas
  • 1 c. cubed yellow  sweet potato


Saute garlic in oil until brown. Add onion. Continue Reading »

DinengDeng - Malunggay Recipe

farmeric August 1st, 2009


  • 1/2 c. dried pigeon pea or Congo pea boiled in 1 c. water
  • 2 c. water
  • 2 c. cowpea or yard-long bean cut into 2″ lenghts
  • 2 c. malunggay leaves
  • 1/2 medium onion, sliced
  • 2 large tomatoes, sliced
  • 1 medium-size fish cut into slices and boiled
  • 10 young okra, cut into 1″ lengths
  • 1/4 c. fish paste


Add water to cooked piegon pea or Congo pea in large saucepan. Boil, and add cowpea or yard-long bean. Cover and cook for 3 minutes. Add fish paste, onion, tomatoes, fish and okra. Cover and boil for 2 minutes. Do not stir vegetables. Add malunggay leaves, cover, and cook for 5 minutes more. Serve hot. Serves 6.

Chicken Suam - Malunggay Recipe

farmeric July 31st, 2009


  • 2 T. shortening
  • 1 tsp. minced garlic
  • 2 T. sliced onion
  • 1 T. ginger, cut into strips
  • 1 T. fish sauce
  • 1-1/2 ts. salt
  • 5 c. water
  • 12 pcs. bite-size chicken meat
  • 2 c. malunggay leaves, washed and sorted.


Saute garlic, onion and ginger in shortening, in a large fry pan. Add fish sauce, salt and water. Bring water to boil and add the chicken . Cover and cook 10 minutes longer. Serve at once. Serves 6.

Malunggay Iced Tea

farmeric July 2nd, 2009

You should never brew Malunggay Tea with hot water and then cool it to prepare cold or iced tea.  Instead, please double the amount of the Malunggay Tea leaves used to brew it in cold water in a sealed container.   This way you keep the aroma, the natural color and the medicinal health benefits of the Malunggay Tea.  The reason this way is better, is that you avoid oxidation that can occur if the tea is left open to the air in an attempt to cool it after hot brewing.

The brewing time is actually very short.  For example, 10-15 cups of tea can be brewed in a jar in the ice box in just 30-45 minutes.  Please note that you can refill the jar with water to brew more tea when the level reaches one third full.

You may repeat the same procedure up to 3 times using the same Malunggay Tea leaves.

Malunggay iced tea is better than drinking water for walkers, runners, cycling, mountain climbing or any athletic sport in general that demands replenishment of body fluids.

7 Guidelines for Good Tea Making

  1. Always start with spring water or distilled water (ideally spring), and make sure it is fresh and cool.
  2. Bring the water to a full, rolling boil in a stainless steel kettle, and then remove the kettle from heat immediately, as water that is allowed to boil too long loses the oxygen gas dissolved in it and can cause your tea to taste flat. Continue Reading »

Malunggay Cup Cake

farmeric February 27th, 2009

Dr. Vivencio Mamaril’s Malunggay Cup Cake Recipe


31/2 cupcake flour
1/2 tbsp. baking powder
1/2 tbsp. salt
1/2 bar butter
3 eggs
1 can condensed milk
3 tbsps. blended malunggay leaves
grated cheese (optional)


  1. Sift flour and baking powder  and add salt together. Set aside.
  2. Cream melted butter and sugar. After the butter and sugar are mixed together , add the eggs. Continue Reading »

Dr. Lorma Valera’s Malunggay Pastillas + Polvoron

farmeric August 24th, 2008

Pastillas image from

Pastillas image from



  • 2 cups malunggay leaves (freshly boiled)
  • 1 cup camote (cooked and mashed)
  • 1 cup condensed milk
  • 1 tbsp. vanilla (optional)

Procedure: Continue Reading »

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