2010-jan-14 malunggay recipe book.pdf

MESSAGE

Health and Nutrition is integral to the total development of the child: physically, mentally, emotionally and spiritually. Studies showed that

undernourished children perform poorly in class. Ideally, health and

education should have a symbiotic relationship, if only to get the full

benefit of education.

DepED is seeking to attain the Millennium Development Goal

(MDG) No. 1, Target No. 2 which will eradicate poverty and hunger, and

reduce malnutrition to 50% by the year 2015. The DepED is in full

agreement with the MDG especially if it concerns improving the quality of

basic education.

The Development and Standardization of Recipes Using Malunggay

is a breakthrough in School Nutrition Program. It simply involves the

creative transformation of school garden yields into nutrient-rich meals

and drinks for supplemental feeding purposes.

With the school and community working as one, we believe the

improvements in the learners nutritional health, school attendance, class participation and completion will eventually achieved.

I commend DepEDs Health and Nutrition Center, the regional nutritionist-dietitians, the contributors, writers and consultants in coming up

with this pioneering recipe book.

Congratulations!

MESSAGE

The magnitude of malnutrition among public elementary and

secondary schools is alarming. Reports from the field revealed a

fluctuating trend on the prevalence rate of undernutrition. We are aware

that poor nutrition affects the academic performance of learners.

The Development of a Recipe Book using Malunggay is indeed

another milestone in the School Nutrition Program. It is very timely and

relevant that we focus on providing all comprehensive health and

nutrition package to food poor areas of the country and to identify Low

Performing Schools in order to turn-around the academic performance of

the schools. This book is useful to home economics teachers, canteen

managers, feeding coordinators and parents in the preparation of recipes

using malunggay for supplementary feeding in schools and in their homes.

I wish to express my sincerest gratitude to the Health and Nutrition

Center for facilitating the development of a recipe book using

malunggay. Likewise, my deepest thanks to all DepED nutritionist-dietitians

for their dedication and commitment in the preparation of recipes, to the

staff of FNRI for their technical assistance, and to the writers, contributors

and consultants for their invaluable inputs to this endeavor.

ACKNOWLEDGEMENT

Our sincere thanks is extended to those who helped in the

development and standardization of recipes using malunggay held at the

Development Academy of the Philippines, Tagaytay City.

We express also our deepest appreciation to the following

individuals for their valuable contribution in the production of this recipe

book.

EXECUTIVE COMMITTEE

JESLI A. LAPUS

Secretary, DepED

VILMA L. LABRADOR

Undersecretary, DepED

TERESITA G. INCIONG

Assistant Secretary, DepED

THELMA G. SANTOS

Assistant Secretary, DepED

CONSULTANTS

Ms. DOLORES Q. RUBIO

Retired Director II, HNC

Mr. ROGELIO A. LIMSON

Retired Chief, Nutrition Division, HNC

MARIETTA BUMANGLAG Sr. Science Research Specialist, DOST- FNRI

Dr. VIVENCIO MAMARIL

Supervising Agriculturist, DA-BPI

Dr. LORMA M. VALERA

Professor , College of Industrial Technology, Mariano Marcos State

University

Mrs. TOMASA CAMU Teacher, Tabaco National High School

Tabaco City

Ms. MARIA ELENA G. FERNANDEZ Sr. Science Research Specialist, DOST-FNRI

Ms. MARIA JULIA T. GOLLOSO Science Research Specialist II, DOST-FNRI

HNC, DEPED PROJECT STAFF

Dr. JUAN R. ARAOJO, JR OIC, Nutrition Division, HNC

Ms. MAGDALENE PORTIA T. CARIAGA Nutritionist-Dietitian II, Over-all Coordinator,

HNC

Ms. MA. SONIA S. GABRIELES Education Program Specialist II, HNC

Ms. MELANIE M. CRUZ

Nutritionist-Dietitian I, HNC

Ms. MEI LING V. DUHIG

Nutritionist-Dietitian, HNC

ENCODERS

SALVACION V. OMBION Administrative Assistant II

DOROTHYK. NUNEZ Administrative Assistant I

MERLYN C. MANGANTI Administrative Aide IV

RENATO V. RAMOS JR. Data Encoder, Contractual

SUPPORT STAFF

ERNESTO J. CANONIZADO Administrative Aide II

FERNANDO MEDINA Clerk, Contractual

FRANCISCO COMPETENTE Utility, Contractual

RONNIE AMOYO Utility, Contractual

MARGARET PAGABAO Emergency Employee, Casual

MARIETA MACUTOB Utility, Contractual

Our special thanks to the following for their valuable support:

Dr. Mario Capanzana, Director, Food and Nutrition Research Institute, DOST

Dr. Miriam E. Pascua, President, Mariano Marcos State University, Batac, Ilocos Norte

Mr. Virgilio T. Navarro, Principal, Tabaco City National High School, Tabaco City

Dr. Nelda G. Datur, Schools Division Superintendent, Division of Cavite, Region IV-A

Division Health and Nutrition Section, Division of Cavite

Tagaytay School District, District of Cavite.

CONTRIBUTORS

ANGES Q. LABUANAN

MARICRIS RIMAS

MA. AURORA ROWENA SIBAYAN

ND II, DepED RO I

ND I, DepED RO I

ND I, DepED RO I

EDITHA UBIA ND I, DepED RO II

PERLA D. LIMPIN

ERLINDA A. FRANY

ES I, Division of Nueva Ecija, Region III

SSP I, Division of Nueva Ecija, Region III

THELMA R. DOGELIO

LETICIA N. SIM

LEONY P. ARABIT

Teacher II, Division of Cavite,

Region IV-A

Master Teacher II, Division of

Cavite, Region IV-A

Education Supervisor- HE, Division

of Rizal, Region IV-A

SHIRLEY B. BORJA

MARITES O. RABULAN

ND II, DepED RO V

ND I, DepED RO V

MELGAZAR F. BARBOZA

DELILAH P. GILONGOS

ND II, DepED RO VI

ND I, DepED RO VI

JESUSA MACALISANG

GRACE B. ESPOS

ND II, DepED RO VII

ND I, DepED RO VII

RENELDA V. SALAR ND II, DepED RO VIII

FE SEDILLO

ERIC BANGKAL

ND II, DepED RO IX

ND I, DepED RO IX

JEFE HONA

RUTH D. ALEJADO

ND II, DepED RO X

ND I, DepED RO X

NELLY CLEMENCIA FABIA ND II, DepED RO XI

GLADYS MAE S. FERNANDEZ ND II, DepED RO XII

NELIA L. BALACUIT ND II, DepED - Caraga

MICHELLE B. ANDAYA

BELLA BASALONG

ND II, DepED CAR ND I, DEPED, CAR

SARAH G. CASTRO

JOSELEN B. PABILLO

MARIBEL BAJARO

ND II, DepED NCR ND I, DepED - NCR

ND I, DepED - NCR

TERESITA B. PABLO Professor, MMSU

FOREWORD

In support to the Food for School Program and the Gulayan sa Paaralan project to sustain the school feeding of children with low cost but nutritious food, the Health and Nutrition Center of the Department of

Education has embarked on the promotion of malunggay for

supplementary feeding. No other than President Gloria Macapagal-

Arroyo expressed concern in the planting of malunggay for family

consumption and supplementary feeding in school. Malunggay has

recently been the interests in many researches as published in the

national dailies due to its nutritional benefits and versatility as a plant

hence it is called the miracle vegetable.

It is in this context that the Health and Nutrition Center developed

and standardized recipes using malunggay for the school nutrition

program. It has been proven that the school feeding program helps in

promoting holistic development of the school children whereby providing

the required nutrients necessary for growth and development. It also helps

improve nutritional status, increase school attendance and better class

participation.

This Recipe Book using malunggay is therefore designed to provide

the schools with recipes for hot meals, desserts, snacks and drink

concoction. All recipes in this book have been kitchen tested.

Preparation of the dishes presented in the simplest manner to include

household measures and estimated cost. Likewise, the nutritive value per

serving is presented for easy reference.

It is hoped that the home economics teachers, health and nutrition

workers will find this Recipe Book using malunggay interesting and useful.

To the homemakers, this will also serve as a valuable guide in the

preparation of the right menu that will provide the family members

nutritious and delicious meals.

INTRODUCTION

One of the major health problems that the Department of

Education addresses is malnutrition among school children.

According to the departments statistical record SY 2007-08, 21% of the elementary pupils and 16% of the secondary students in the country

are malnourished, and this affects significantly the attainment of high

academic achievement.

It is on this that the Department of Education through the Health

and Nutrition Center, implements the School Nutrition Program which

encompasses nutrition education, supplementary feeding, food subsidy to

school children and their families, capability building, food production to

promote food sufficiency and nutrition advocacy which are all linked to

President Gloria Macapagal-Arroyos Accelerated Hunger Mitigation Program.

The latest of these DepEd Initiatives was the launching of the

Gulayan sa Paaralan. This program emphasizes the utilization of the

school garden as source of vegetables for school feeding and planting of

at least 50 malunggay trees in the schools. Alongside with the project, the

DepEd HNC developed recipes using malunggay for school feeding. The

developed recipes will be used as a guide by the home economics

teachers and school canteen managers in the feeding program.

Why is the maximum utilization of recipes using malunggay

encouraged? Malunggay is one of the most nutritious plants ever

discovered by researchers to date. According to the Biotechnology

Program Office of the Department of Agriculture, malunggay has been

found by biochemists and molecular anthropologists to be rich in vitamins

C and A, iron and high-density lipoprotein or good cholesterol.

Malunggay leaves are loaded with nutrients. Gram for gram,

malunggay leaves also contain two times the protein of milk. Likewise, it

contains three times the potassium in bananas and four times the vitamin

A in carrots. Nutritionists claim that an ounce of malunggay has the same

vitamin C content as seven oranges. Malunggay also strengthens the

immune system for it also contains medical properties.

Malunggay is abundant in our country. It can be easily propagated

by stem cutting or by germinating seeds. It also takes 2 to 4 months for

stems to reach optimum productive stages of leaves. The plant could be

planted in pots or even in recycled containers at home and school yards

so space for planting is not a problem. The leaves could be regularly

harvested every week.

The fresh leaves of malunggay during times of plentiful harvest

could be air dried for two to three days and sun dried for one hour,

preferably before 11:00 oclock in the morning and after 3:00 oclock in the afternoon. The dried crispy leaves could be changed into smaller bits

or even pulverized which could be stored from 6-10 months in tightly

sealed jars kept away from heat and light.

In the preparation of recipes using malunggay, fresh or pulverized

leaves may be used. The manner of food preparation could also be

replicated by mothers at home for their family nutrition.

Hopefully, the recipes using malunggay for school feeding program

will eradicate deficiency symptom and will provide the nutrients which will

promote normal growth and improvement of the nutritional status of our

children/students.

TABLE OF CONTENTS

Pages

Messages

Secretary Jesli A. Lapus Officer-In-Charge Health and Nutrition

Center Maria Corazon Dumlao

Acknowledgments

Foreword

Introduction

Malunggay Recipes

Main Dish

Fish Pimiento-Malunggay Green Log Guinataang Moringa Con Munggo Lumpia Con Moringa Malu Crispies Malu Patties Malu Supreme Malulai Malu-Lollipop w/ Pickled Papaya Malunggabi Balls Malunggay Fish Balls w/ Sweet and Sour Sauce Malunggay-Veggie Mix Malu-Pinakbet Moringa Balls Moringa Ala Cubana Moringa Corn Soup Moringa Shanghai Rolls Moringa Shrimps Royale Moringa Veggie Patties Picadillo Con Moringa Pork Pochero Ala Moringa

TABLE OF CONTENTS

Pages

Snacks

Maja Moringa Malu Buchi-Buchi Malu Munchkin Malunggay Pan Cake Malunggay Pudding Moringa Burger Moringa Champorado Moringa Choco Pancit Canton Con Moringa Turon Con Malunggay Turones de Malunggay Ukoy Makalhip

Drink Concoction

Buko Pandan Malunggay Delight Malunggay Delight Malunggay Pandan Tanglad Calamansi -

Sago Coolers

Malunggay Shake Moringa Cala-Pine Juice Moringa in Cream Shake Moringa Orange Kalamansi Juice

TABLE OF CONTENTS

Pages

Appendices

Basic Information on Malunggay Processing Technology for Malunggay Foliage Basic at a Glance Table of Measurements and Equivalent Weights DepED Memo # 234, s. 2008 Planting of Malunggay in

Schools

DepED Memo #

Glossary

Bibliography

VEGGIE MIX

Food Item & Description AP wt. (g) HH Measure

Oil 315 1 c

Tokwa 700 4 c

Garlic, minced 70.59 4 Tbsp

Onion, chopped 64.52 4 Tbsp

Pork, cubes 1075 5 c

Carrots, stripped 390.24 4 c

Baguio beans 500 6 c

Mungo sprouted 351.65 4 c

Pepper, ground 2 tsp

Patis 45 3 Tbsp

Salt, iodized 10 2 tsp

Malunggay leaves 267.86 5 c

Procedure:

1. Heat cooking oil, fry tokwa until golden brown, cut into cubes and set aside.

2. Using the same cooking oil, Saute garlic and onion.

3. Add pork, cook until tender.

4. Add carrots, beans and sprouted mongo, then cook for 3 5 minutes.

5. Season with black pepper, patis and iodized salt.

6. Add Malunggay leaves. Simmer for 2 minutes.

7. Serve hot.

Total Cooked Weight (g): 2,580

No. of Servings: 25

Size Per Serving: 103

Weight Per Serving: 103

Total Cooking Preparation Time: 1 hour & 20 min

Total Cost of the Recipe: P317.88

Cost Per Serving: P12.70

Energy: 1600 kcal - 19 %

Protein: 43 g - 30 %

Vit A: 400 ug RE - 92 %

UKOY MAKALHIP


Squash 2760.56 14 c


Arina ( All Purpose Flour ) 620 4 c

Black pepper 0 3 Tbsp

Salt 45 3 Tbsp

Onion 188.17 1 c

Carrot 195.12 2 c

Shrimp, freshwater (small) 1040 8 c

Egg, chicken, whole 413.79 8 pcs

Oil, coconut 125 3 c

Vinegar, coconut 416 1 c

Salt 15 1 tsp

Garlic 11.76 1 Tbsp

Pepper, ground 17.65 1 Tbsp

Sweet potato, yellow 715.91 4 c

Kinchay 78.95 4 Tbsp

Milk, evaporated 265 1 c

Procedure:

1. Mix all ingredients except cooking oil, Set aside.

2. Measure about 90 g of the mixture and flatten.

3. Heat cooking oil in low to medium flame.

4. Fry until golden brown.

5. Serve hot with vinegar mixture or sauce.

Total Cooked Weight (g): 3889

No. of Servings: 25 pcs

Size Per Serving: 2 pcs

Weight Per Serving: 155.4

Total Cooking Preparation Time: 1 hour





Vit A: 400 ug RE - 85 %

GREEN LOG


Carrot, grated 195 2 c

Cheese, filled 55 c

Bell pepper, red, chopped 88 c

Onion, chopped 113 c

Bread white loaf 448 16 slices

Pork boston butt, lean 1290 6 c

Malunggay leaves, chopped 80 1 c

Eggs 517 10 pcs

Raisin 70 c

Salt 20 5 tsp

Pickle relish 120 c

Flour, all purpose 75 c

Cooking oil 105 c

Procedure:

1. Grate carrots and cheese.

2. Chop bell pepper and onions.

3. Flake white loaf bread.

4. Mix all the ingredients except coconut oil in a mixing bowl.

5. Place cup of the mixture in aluminum foil. Roll firmly and seal.

6. Steam for 45 minutes. Cool and fry before serving.

7. Serve with catsup.


No. of Servings: 25

Size Per Serving: 1 pc

Weight Per Serving: 96 g






Vit A: 400 ug RE - 66 %

MALU-LOLLIPOP


Chicken wings 2125 25 pcs

Calamansi juice 289.4 c

Ground pepper 1 Tbsp


Iodized salt 30 6 Tbsp

Bread crumbs 475 4 c

Malunggay powder 60 (leaves)

20 (powder)

2 Tbsp

Eggs 362 7 pcs

Cooking oil 125 2 c

Procedure:

1. Divide the chicken wings into halves at the joint.

2. From the joint, strip down the chicken meat without removing from the bone and

form into lollipop; do the same for the smaller bone.

3. Marinate in Calamansi juice, ground pepper, garlic and salt for at least 2 hours or

overnight.

4. Simmer for 2 minutes in marinating solution.

5. Mix bread crumbs and Malunggay powder, add salt to taste.

6. Dip chicken in beaten eggs and roll in the breading mixture.

7. Deep fry until golden brown.


No. of Servings: 25



Total Cooking Preparation Time: 1 hr & 30 mins.





Vit A: 400 ug RE - 23 %

MALU PINAKBET


Oil 180 18 Tbsp

Garlic, minced 58.82 10 tsp

Onion, sliced 86.02 8 Tbsp

Tomato 353.54 2 c

Ginger 27.03 2 Tbsp

Pork boston butt, lean 1290 6 c

Bagoong dilis 150 c

Kamote, dilaw, grated 1272.73 8 c

Sitaw, bunga, berde 580.65 6 c

Ampalaya, bunga 402 3 c

Eggplant 148 1 c

Okra 200 2 c

Kalabasa,bunga 1183 6 c

Malunggay dahon 321.43 6 c

Procedure:

1. In a sauce pan, saut garlic, onion, tomato and ginger.

2. Add ground pork and stir fry for 10 minutes.

3. Add bagoong and water.

4. Let it boil for about 5 minutes then add all vegetables.

5. Cook until half done.

6. Add Malunggay leaves and simmer for 1 minute.

7. Serve while hot.

Total Cooked Weight (g): 4969.5


Size Per Serving: 1 c







Vit A: 400 ug RE - 77 %

MALUNGGAY FISH BALLS W/ SWEET & SOUR SAUCE


Tuna flakes 1500 15 c

Arina 310 2 c

Malunggay dahon, chopped 267.86 2 c


Onion, chopped 150.54 1 c

Carrots, grated 195.12 1 c

Eggs, beaten 517.24 9 pcs


Cooking oil 125 2 c

Procedure:

1. In a mixing bowl, combine the first 7 ingredients.

2. Add grated carrots & eggs.

3. Season with salt & mix well.

4. Weigh the combined mixture and divide equally into 25 servings.

5. Deep fry until golden brown. Set aside.

6. Serve with sweet and sour sauce or catsup.



Size Per Serving: 111.16 g

Weight Per Serving: 111.16 g






Vit A: 400 ug RE - 33 %

PORK POCHERO ala MORINGA

Food Item & Description AP Wt. (g) HH Measure

Garlic, sliced 12.05 1 Tbsp

Cooking oil 75.00 5 tsp

Pork liempo, cut into cube 1612.50 5 c

Water - -

Banana saba, cut into half 4561.40 25 pcs

Sweet potato, cut to quarter 511.36 2 c

Baguio Beans, cut into half 260.42 2 c

Tomatoes, sliced 777.78 5 c

Green onions, sliced 64.94 5 tsp


Iodized salt 50.00 10 tsp

Procedure:

1. Wash all the needed ingredients, then slice into desired cut. Set aside.

2. Saute the garlic in cooking oil until slightly brown.

3. Add pork, and let it simmer till tender.

4. Add water and bring to a boil.

5. Add the banana and sweet potatoes.

6. When half done, add the beans and tomatoes.

7. Add green onion leeks, Malunggay leaves and salt.

8. Remove from fire when done.

9. Serve while hot.

Total Cooked Weight: 4,470 g

No. of Servings: 25

Size per Serving: Soup bowl

Weight per Serving: 180 g

Total Cooking Preparation Time: 45 mins.


Cost per Serving: P16.50

Energy: 1600 kcal - 24.54%

Protein: 43 g - 31.99%

Vit A: 400 ug RE - 60.34%

MORINGA VEGGIE PATTIES

Food Item & Description AP wt (g) HH Measure

Kalabasa, boiled, ground 1500.00 10 c

Ground pork 968.00 4 c

Shrimp, tagunton, peeled, chopped 750.00 3 c

Egg, beaten 689.66 8 pcs

Garlic, minced 564.71 2 c

Onion, sliced 578.31 2 c

Flour 400.00 4 c

Iodized Salt 50.00 10 tsp

Pepper, ground 0.00 5 tsp

Raisins 300.00 2 c


Cooking oil 125.00 4 c

Procedure:

1. Prepare all ingredients.

2. Peel and boil kalabasa in a pot for 10 minutes, drain and mash in a bowl.

Set aside.

3. In a bowl, mix together ground pork, shrimps,beaten eggs, garlic, onion, flour, salt,

pepper, raisins, Malunggay leaves and kalabasa.

4. Mix all the ingredients well.

5. Deep fry and serve hot.


No. of Servings: 25

Size per Serving:

Weight per Serving: 145

Total Cooking Preparation Time: 1 hr and 20 mins.



Energy: 1600 kcal - 44.13%

Protein: 43 g - 37.87%

Vit A: 400ug RE - 75.27%

PICADILLO con MORINGA



Ground beef, lean meat 1766.30 6 c


Onions, sliced 80.36 20 tsp

Tomatoes, chopped 1838.38 13 c

Water - 2 c

Sweet potato, cubed 786.52 5 c

Salt 25.00 5 tsp

Dash of pepper - -


Soy sauce 50.00 5 tsp

Procedure:

1. Saute ground beef and set aside.

2. Saut garlic and onions until golden brown then add tomatoes.

3. Combine the ground beef, onions, garlic and tomatoes.

Add water and bring to a boil for 5 minutes.

4. Add the sweet potato, salt and pepper and cook for another 5 minutes.

5. Add malunggay leaves and soy sauce and cook again for another 5 minutes.

Total Cooked Weight: 5,500 gms

No. of Servings: 25

Size per Serving: Sauce plate

Weight per Serving: 220 g




Energy: 1600 kcal - 23.89%

Protein: 43.8g - 39.31%

Vit A: 400 ug RE - 55.64%

MORINGA SHANGHAI ROLLS


Ground Pork 886.60 4 c

Onion, minced 421.69 2 c

Garlic, minced 411.76 2 c

Carrots, cubed 292.68 3 c

Flour 155.00 1 c

Eggs 206.90 4 pcs

Tomato sauce 313.00 1 c

Kinchay 118.42 6 tsp


Iodized salt 25.00 5 tsp

Lumpia wrapper 1100.00 100 pcs


Procedure:

1. In a mixing bowl, put the ground pork, onion, garlic, carrots, flour, egg,

tomato sauce, kinchay and malunggay leaves.

2. Mix the ingredients and season with iodized salt.

3. Cut the lumpia wrapper into half.

4. Put 20 g. of mixture in each wrapper and seal the edges with water.

5. Deep fry in hot oil.

6. Serve hot with vinegar or catsup.

Total Cooked Weight: 1,875

No. of servings: 25

Size per serving: 5 inches/pc

Weight per serving: 75 (3pc/serving)

Total coking/preparation time: 1 hour & 20 mins



Energy: 1600 kcal - 23.33%

Protein: 43 g - 30.16%

Vit A: 400 ug RE - 66.9%

PANCIT CANTON con MORINGA




Onion, sliced 180.72 10 tsp

Pork liempo, sliced thinly 750.00 5 c

Shrimps, tagunton, shelled 600.00 2 c

Baguio beans, cut into 1 diagonally 625.00 2 c

Carrots, peeled, thinly sliced 439.02 1 c

Cabbage, thinly sliced 1481.48 5 c


Water - 10 c

Soy sauce 225.00 15 tsp

Salt to taste 25.00 5 tsp

Pancit canton 625.00 k + 1/8 k

Procedure:

1. Prepare and wash all the vegetables needed.

2. Heat the cooking oil in a pan.

3. Saute garlic until light brown, then add onions.

4. After a few seconds, add pork liempo, then the shelled shrimps.

5. Add in baguio beans, carrots, cabbage and Malunggay leaves.

6. Put 2 c of water in a pan and bring to a boil.

7. Add soy sauce and salt to taste.

8. Put pancit canton noodles.

9. Mix half of the sauted ingredients to the pancit noodles. Cook for 3 more minutes.

10. Place in a platter.

11. Serve hot with slice calamansi.


No. of Servings: 25

Size Per Serving: Snack plate


Total Cooking Preparation Time: 50 mins

Total Cost of the Recipe: 358.15

Cost Per Serving: 14.35

Energy: 1600 kcal - 22.15%

Protein: 43 g - 37.95%

Vit A: 400 ug RE - 224.3%

MORINGA SHRIMPS ROYALE


Shrimps, tagunton 1300 10 c

Salt, iodized 75 5 Tbsp

Onion, chopped 361.45 2 c


Squash, strips 1690.14 8 c

Flour, all-purpose 930 6 c

Eggs, beaten 600 10 pcs

Malunggay leaves 161 3 c

Cooking oil 125 3 c

Procedure:

1. Put boiled shrimp in a bowl, add salt.

2. Add onions, garlic, squash, flour and eggs, then mix.

3. Mix lightly malunggay leaves little by little over the mixture.

4. Form patties using cup of the mixture.

5. Heat oil then deep fry for 15 minutes.

6. Drain excess oil over plate lined with table napkin.

Total Cooked Weight : 2,250

No. of servings: 25

Size per serving: 3 x 2

Weight per serving : 90

Total coking/preparation time: 1 hr & 20 mins



Energy: 1600 kcal - 17.06%

Protein: 43 g - 41.78%

Vit A: 400 ug RE - 50.16%

FISH PIMIENTO-MALUNGGAY


Pimiento (bell pepper) 235.29 1 c

Malunggay leaves, fresh, chopped 178 10 c

Fried Fish Galunggong, flaked 3428.57 16 c

Garlic bulb minced 29.41 2 Tbsp

Eggs, chicken, whole beaten 1068.1 20 pcs

Squash fruit grated 1014.08 7 c

Flour, all purpose 465 3 c

Bread crumbs (toasted) 350 7 c

Ground pepper 16.85 2 Tbsp

Margarine, melted 125 c

Iodized salt 15 1 tsp

Banana leaves wilted optional

Procedure:

1. Fry bell pepper until lightly brown, then submerge in water.

2. Remove skin then chop finely.

3. In a boiling water, add 10 cups of malunggay leaves, strain and chop finely.

4. In a bowl, mix finely chopped Malunggay leaves, flaked fish, garlic, eggs, pimiento,

squash, flour bread crumbs, ground pepper and melted margarine.

5. Place or mold mixture in between two banana leaves and deep fry.

6. Serve hot.

Total Cooked Weight (g): 4,250 g

No. of Servings: 25

Size Per Serving: 170 g

Weight Per Serving: 9.14 cm x 6.35 cm

Total Cooking Preparation Time: 45 minutes





Vit A: 400 ug RE - 67 %

MORINGA BALLS in CREAM SAUCE


Malunggay leaves, fresh 44.6 5 Tbsp

Tuna Yellow-fin, flakes 2574.63 17 c

Garlic bulb, minced 35.29 3 Tbsp

Ground pepper 16.85 1 Tbsp

Egg chicken, whole 1293.1 20 c

All purpose flour 155 1 c

Gisantes de lata 500 3 c

Bread, toasted 475 9 c

Oil coconut 125 5 c

Salt coarse 25 2 Tbsp

Procedure:

1. Combine the first 7 ingredients and add salt to taste.

2. Form into small balls about 135 gms in weight, dredge into bread crumbs.

3. Deep fry over moderate flame until light golden brown.

4. Removed from fire and place in a colander to remove excess fat.

5. Serve with sauce/catsup, optional.



Size Per Serving: 3.81 cm x 3.81 cm 3 pcs







Vit A: 400 ug RE - 62 %

MALU- PATTIES


Malunggay leaves fresh 535.71 7 c

Banana heart (batuan) 961.54 7 c

Carrots, cubed 292.68 2 c

Eggplant (boiled) 197.8 3 c

Garlic (bulb, minced) 41.18 c

Onion (Bombay, bulb) 37.63 c

Egg (chicken whole) 925 15 pcs

Bread (toasted, toast) 265 5 c

Pork (ground lean meat) 1030.93 1 kl

Soy sauce 20 2 Tbsp

Salt (coarse) 30 2 Tbsp


Pepper (ground) paminta 15 2 Tbsp

Procedure:

1. Blanch malunggay leaves, set aside to cool, chop finely.

2. Boil banana blossoms, carrots, eggplant separately until done. Peel and chop finely.

3. In a mixing bowl, combine beaten eggs, Malunggay leaves, banana blossoms,

carrots, eggplants, garlic, onions and bread crumbs.

4. Mix thoroughly until well blended.

5. Add pepper, soy sauce and salt to taste and mix again.

6. Form into medium size patties.


Total Weight Raw (g):

3,240 g

Total Cooked Weight (g) 2,625


No. of serving: 25

Size per serving: 10.16 cm x 7.62 cm 1 pc





Protein: 43 g - 32%

Vit A: 400 ug RE - 97%

MALU CRISPIES



Chicken, flake and minced 1607.14 6 c

Onions minced 150.54 6 Tbsp

Garlic (bulb, minced) 24 2 Tbsp

Shrimps (tagunton, chopped finely) 720 4 c

Toge (newly sprout) 549 6 c


Pepper (ground) paminta 8.99 2 Tbsp

Eggs (whole, well beaten) 15 15 pcs

Cornstarch 200 2 c

Bread crumbs (toasted) 185 3 c


Procedure:

1. Blanch malunggay leaves then chop finely.

2. In a mixing bowl, add chopped malunggay leaves, flaked boiled chicken, onions,

garlic, shrimps, toge, salt and beaten eggs.

3. Add cornstarch, and bread crumbs into the mixture and mix thoroughly.

4. Form into balls about 135 grams of mixture and flatten.

5. Pour cooking oil in a heated carajay and fry until golden brown.

6. Serve hot.

Total Cooked Weight:

3,375 g

No. of Servings: 25

Size Per Serving: 135 g

Weight Per Serving: 2 pcs at 67.5 g = 135 g




Energy: 1600 kcal - 17%

Protein: 43 g - 72%

Vit A: 400 ug RE - 67%

MALULAI


Shrimp, small tagunton 450 2 c

Malunggay leaves, fresh 535.71 10 c

Coconut meat grated 2812.5 2 c

Onion sliced chopped 37.63 c

Garlic chopped 41.18 c

Bagoong hipon 70 5 Tbsp

Gabi leaves whole 590.91 25 pcs

Ginger crushed 67.57 5 Tbsp

Onions spring 38.96 10 pcs

Tomatoes sliced 70.71 c

Sili halaba 36.84 5 pcs

Coconut milk 1st extract 3214.29 1 c

Procedure:

1. Chop shrimp and Malunggay leaves. Add grated young coconut, onion, garlic and

bagoong hipon. Mix well.

2. Divide into 25 parts about c and wrap with gabi leaves. Fasten with toothpick.

3. In a carajay arrange properly with crushed ginger, spring onion, tomatoes and siling

haba then pour half of the 1st extract coconut milk.

4. Cover and boil for 30 minutes over low fire.

5. When almost done, add the remaining coconut milk extract and bring to a boil.

6. Season to taste.

7. Serve hot.

Total Cooked Weight (g)

2,225 g


No. of serving: 25

Size per serving: 8.89 cm x 2.54 cm






Vit A: 400 ug RE - 85 %

MALU SUPREME


Sweet corn, yellow young fresh 1500 8 c

Water 0 12 c

Cooking oil 50 7 c

Garlic (bulb, minced) 47.06 c

Onion, Bombay, bulb, sliced 43.01 3 tsp

Tomatoes, ripe, sliced 85.86 c

Pork, lean, ground 412.37 2 c

Malunggay leaves, fresh 535.71 10 c

Iodized salt, to taste 45 3 Tbsp

Black pepper, powdered 0 2 Tbsp

Bread, toasted, cube 400 4 c

Procedure:

1. Shred young corn and set aside.

2. Boil young sweet corn cob in 6 cups of water for 10 minutes. Remove from fire and

strain the juice.

3. Heat oil in carajay and saut garlic until light golden brown.

4. Add onions; add sliced tomatoes with constant stirring.

5. Add ground lean meat, stir over low flame for 5 minutes, add the shredded young

corn, continue cooking with frequent stirring over low flame to avoid scorching.

6. Boil 12 cups water together with 6 cups corn cob water.

7. Pour the coated ground pork and young corn into boiling water. Cook for another

20 minutes until done.

8. Season to taste with salt and pepper, add Malunggay leaves, boil twice without

cover.

9. Remove from fire, serve hot with cubed toasted bread as toppings.

Total Cooked Weight (g)

5,750 g


No. of serving: 25

Size per serving: 1 cup

Total Cooking Preparation Time: 1 hour & 7 mins.




Protein: 43 g - 18%

Vit A: 400 ug RE - 49%

GUINATAAN MUNGGO con MORINGA


Munggo, bean seed, green, dried 675 3 c

Water 15 c

Cooking oil 140 3 T

Dilis, tuyo 140 2 c

Garlic, minced 235 4 Tbsp

Onion, sliced 38.71 4 Tbsp

Ginger, stripped 36.49 2 Tbsp

Tomato, minced 36.36 4 Tbsp

Squash, cubed x 1084.51 5 c

Coconut cream 1,200 4 c

Salt Iodized 45 3 Tbsp


Procedure:

1. Wash munggo, drain and soak in 15 cups water for 1 hr.

2. Boil the mixture for 30 minutes or until tender. Set aside.

3. Pan fry dilis in 1 Tbsp cooking oil. Set aside.

4. Saute garlic, onion, ginger and tomatoes in 2 Tbsp cooking oil. Add dilis.

5. Add into the munggo mixture. Add squash, simmer for 15 minutes or until tender.

Stir.

6. In a low fire, pour thick coconut cream, add salt, continue stirring.

7. Add Malunggay leaves until cooked. Serve hot.


No. of Servings: 25

Size Per Serving: 1 c






Protein: 43 g - 35%

Vit A: 400 ug RE - 36%

MORINGA CORN SOUP


Cooking oil 158 c

Tokwa, cubed, fried 263 2 c

Garlic, minced 82 1 c

Onions, chopped 75 2 Tbsp

Tomatoes, minced 71 3 c

Shrimp, shelled 540 c

Fresh corn, grated 1400 6 c

Chicken cubes, dissolve in water 40 4 cubes


Quail eggs, boiled, shelled 568 50 pcs


Onion, spring, sliced 52 c

Procedure:

1. Heat oil, fry tokwa for about 3 minutes until golden brown.

2. Saute garlic, onions, tomatoes and shrimps.

3. Add corn and chicken cubes dissolved in water. Cover and let it simmer for 30

minutes or until the corn becomes tender.

4. Add Malunggay leaves, quail eggs and tokwa.

5. Season with iodized salt and simmer for another 2 minutes.

6. Sprinkle spring onions and serve hot.


No. of Servings: 25

Size Per Serving: 1 c w/ 2 quail eggs per serving


Total Cooking Preparation Time: 1 hr




Protein: 43 g - 31%

Vit A: 400 ug RE - 49%

MORINGA ala CUBANA


Rice glutinous 500 2 c

Rice, well milled 500 2 c

Chicken cubes 20 2 cubes


Garlic 82.35 c

Chicken 803.57 3 c

Carrots 97.56 1 c

Iodized Salt 15 1 Tbsp

Malunggay Powder 53.57 2 Tbsp

Eggs, hard-boiled, shelled 1293.1 25 pcs

Procedure:

1. Mix 500 grams glutinous and 500 grams well-milled rice.

2. Dissolve chicken cubes in 4 cups of hot water, then add to the rice and cook, then set

aside.

3. Heat oil in a carajay, saut garlic until medium brown; add chicken and cook until

tender.

4. Add carrots, season with salt and cook for 2 min.

5. Add the rice, mix and sprinkle the Malunggay powder.

6. Place one piece hard-boiled egg per serving.


No. of Servings: 25

Size Per Serving: c + 1 pc hard boiled egg


Total Cooking Preparation Time: 1 hr & 15 min.




Protein: 43 g - 32%

Vit A: 400 ug RE - 53%

MALUNGGABI BALLS


Gabi, raw, shredded 467.53 3 c

Egg, beaten 455 6 pcs

Tomato, minced 70.71 c

Bread crumbs 380 4 c

Carrots, shredded 195.12 1 c

Onions 858.2 5 c

Tuna, boiled, flaked 160.71 6 T

Iodized salt 45 3 tsp

Malunggay, powder 315 1 c

Bread crumbs 37.63 c

Coconut oil 380 3 c

Procedure:

1. Combine all ingredients in a mixing bowl except bread crumbs and oil.

2. Mix thoroughly using a wooden spoon.

3. Form into balls about 17 g each and dredge each into bread crumbs.

4. Deep fry in low fire until golden brown.

5. May be served with tomato catsup.


1,600 g

No. of Servings: 25


Weight Per Serving: 64 g (16 g/pc)





Protein: 43 g - 25%

Vit A: 400 ug RE - 59%

LUMPIA con MORINGA


Garlic, minced 41.18 c

Onion, minced 37.63 c

Margarine, fortified 20 2 Tbsp

Shrimps, shelled, boiled, sliced 540 3 c

Sweet potato, boiled, cubed 409 3 c

Squash, striped 507.04 3 c

Banana heart, sliced boiled water squeezed out 1038.36 6 c

Iodized salt 15 1 t



Spring roll (lumpia wrapper) 1100 100 pcs

Cooking oil 210 1 c

Procedure:

1. Saute garlic and onions in margarine.

2. Add the shrimps, sweet potato, squash and banana heart. Add salt.

3. Cook for 8 minutes in a covered pan.

4. Add Malunggay leaves, simmer for 2 minutes in a covered pan.

5. Mix beaten eggs in the vegetable mixture, mix well.

6. Cook for 5 more minutes.

7. Drain the vegetable mixture. Let cool.

8. Wrap 17 g vegetable mixture in each spring roll; roll securely on both sides.

9. Deep fry in oil until golden brown.

10. Drain the excess oil using a strainer.

11. Serve while hot with tomato catsup or vinegar with mixed garlic.


2,750 g

No. of Servings: 25







Protein: 43 g - 28%

Vit A: 400 ug RE - 32%

MORINGA TORTA


Munggo, green, broiled, mashed 450 2 c

Hipon, tagunton, shelled, chopped 540 3 c

Carrots, cubed 195 2 c

Sweet potato, white, cubed 269.66 3 c

Malunggay, leaves, powder 160.71 3 c/6 Tbsp

Flour 465 3 c

Eggs, beaten 362 7 pcs

Garlic, bulb, minced 41.18 c

Onion, minced 37.63 c

Iodized salt 37.5 2 Tbsp

Cooking oil 368 1 c

Procedure:

1. Boil the munggo and mash. Set aside.

2. Combine all the ingredients except for cooking oil and mix thoroughly.

3. From the mixed ingredients, divide into 25 parts.

4. Divide each part into 2.

5. Deep fry in hot oil until patties turn golden brown.

6. Maybe served with catsup or chili sauce.


1,850

No. of Servings: 25

Size Per Serving: 2 pcs/serving






Protein: 43 g - 37%

Vit A: 400 ug RE - 49%

MAJA MORINGA

Food Item & Description AP Wt (g) HH Measure

Malunggay leaves, powdered 375 7 Tbsp

Cornstarch 200 2 c

White sugar 450 1 c

Corn cream 424 1 c

Evap m ilk 250 1 c

Coconut Milk (thick) 975 3 c

Vanilla extract

Peanut, roasted, pounded 177 1 c

Procedure:

1. Blend cornstarch & sugar thoroughly in a bowl. Add the evaporated milk. Set aside.

2. Boil coconut milk stirring constantly.

3. Add sugar cornstarch mixture and stir to prevent lumps.

4. Add corn cream, Malunggay powder and vanilla extract.

5. Bring to a boil, continue stirring for another 10 minutes or until desired consistency

is achieved.

6. Pour the cooked mixture in a 13 x 12 baking pan greased with cooking oil. Allow

to set and cool.

7. Slice and serve.

Total Cooked Weight : 2,240 g

No. of servings: 25

Size per serving: 1 slice

Weight per serving : 80 g

Total coking/preparation time: 20 min




Protein: 43 g - 12%

Vit A: 400 ugRE - 27 %

MALU BUCHI-BUCHI


Red kidney beans, boiled smashed 440 2 1/3 c

Young coconut meat, chopped 964.29 1 c

Sugar, brown 225 1 c

Malunggay powder 107.14 4 Tbsp

Glutinous Rice powder 520 2 c

Water c

Sesame seeds 150 1 c

Cooking oil 480 4 c

Procedure:

Filling

Dough:

1. Boil red beans until done and mash.

2. Cook together mashed red beans and young coconut meat until well

blended.

1. Mix glutinous rice powder and Malunggay powder with cup water in a

mixing bowl.

2. Knead until smooth.

3. Measure about 2 Tbsp of the dough and flatten.

4. Place 1 Tbsp filling at the center of the dough and form into balls.

5. Roll the ball in sesame seeds and deep fry for about 5 minutes.

Total Cooked Weight : 1,250

No. of servings: 25

Size per serving: 2 pcs


Total coking/preparation time: 1 hour and 15 min




Protein: 43 g - 9 %

Vit A: 400 ugRE - 7 %

MALU MUNCHKINS


Graham cracker, choco flavor 830 3 c

Malunggay, powder 133.93 5 Tbsp

Iodized salt, a pinch

Milk, condensed 387 4 c

Sugar, refined 150 1 c

Procedure:

1. In a mixing bowl, mix powdered graham crackers, Malunggay powder and a pinch

of salt.

2. Mix well and add condensed milk little by little until thoroughly mixed.

3. Form into balls about 3.81 cm in diameter.

4. Roll over refined sugar.


No. of servings: 25


Size per serving: 3.81 cm x 3.81 cm 2 pc

Total coking/preparation time: 20 mins.





Vit A: 400 ugRE - 42 %

MALUNGGAY PAN CAKE


Flour 775 5 c

Baking powder 35 3 Tbsp

Salt 7 tsp

Malunggay powder 80.36 3 Tbsp

Sugar, white 300 g 1 c

Butter, melted 150 g c


Calamansi juice 144.74 1/8 c

Milk, evaporated 133 c

Water c

Procedure:

1. Sift together the first four (4) ingredients.

2. Add sugar, melted butter, eggs, Calamansi juice, milk and water. Mix well until

fine.

3. In a pan, pour cup of butter and cook until edges look dry and bubbling begin to

appear.

4. Turn the other side and cook until golden brown.

5. Maybe served with syrup.


No. of servings: 25

Size per serving: 1 pc

Weight per serving : 61g






Vit A: 400 ugRE - 23 %

MALUNGGAY PUDDING


Margarine 50 5 Tbsp

Bread, pandesal, crushed

Milk evaporated 900 25 c

Sugar brown 1350 5 c

Raisin, optional 480 2 c

Malunggay leaves ( powdered ) 360 1 c

Eggs, chicken, whole, beaten 339.29 7 c

155.17 3 pcs

Procedure:

1. Grease the baking pan with margarine.

2. Melt the remaining margarine and set aside.

3. Sliced bread into small cubes.

4. In a bowl pour milk and add sliced bread and soak for several minutes until soften.

5. Add melted margarine, sugar, raisin, Malunggay powder and eggs. Mix well.

6. Pour over greased baking pan.

7. Steam for 55 minutes over moderate temperature or until done. To check for

doneness, inset a toothpick, if it comes clean, it is already cooked.

8. Let it cool, slice and serve.

Total Cooked Weight : 3200 g

No. of servings: 25

Size per serving : 8.89 cm x 3.81 cm

Weight per serving: 128 g

Total coking/preparation time: 1 hour





Vit A: 400 ugRE - 45 %

MORINGA CHAMPORADO


Water 0.00 14 c

Malagkit, bigas 1250.00 7 c

Cocoa 300.00 2 c

Sugar, brown 1125.00 7 c

Malunggay leaves, powdered 323 8 Tbsp

Milk, evaporated 1200.00 5 c

Procedure:

1. Wash glutinous (malagkit) rice in water.

2. Soak malagkit in water for 10-15 minutes.

3. Put the soaked rice in a casserole with 14 cups of water.

4. Let it boil while stirring continuously.

5. Mix cocoa, sugar and powdered malunggay thoroughly and continue stirring.

6. Add evaporated milk.

7. Serve hot.


No. of servings: 25

Size per serving: soup bowl

Weight per serving (g): 440 g

Total coking/preparation time: 45 minutes.



Energy: 1600 kcal - 29.41%

Protein: 43 g - 22.75%

Vit A: 400 ugRE - 26.81%

PANCIT CANTON con MORINGA




Onion, sliced 180.72 10 tsp

Pork liempo, sliced thinly 750.00 5 c

Shrimps, tagunton, shelled 600.00 2 c

Baguio beans, cut into 1 diagonally 625.00 2 c

Carrots, peeled, thinly sliced 439.02 1 c

Cabbage, thinly sliced 1481.48 5 c


Water - 10 c

Soy sauce 75.00 5 Tbsp

Salt to taste 25.00 5 tsp

Pancit canton 625.00 k + 1/8 k

Procedure:

12. Prepare and wash all the vegetables needed.

13. Heat the cooking oil in a pan.

14. Saute garlic until light brown, then add onions.

15. After a few seconds, add pork liempo, then the shelled shrimps.

16. Add in baguio beans, carrots, cabbage and Malunggay leaves.

17. Put 2 c of water in a pan and bring to a boil.

18. Add soy sauce and salt to taste.

19. Put pancit canton noodles.

20. Mix half of the sauted ingredients to the pancit noodles. Cook for 3 more minutes.

21. Place in a platter.

22. Serve hot with slice of Calamansi.


No. of Servings: 25

Size Per Serving: Snack plate



Total Cost of the Recipe: 358.15

Cost Per Serving: 14.35

Energy: 1600 kcal - 22.15%

Protein: 43 g - 37.95%

Vit A: 400 ug RE - 224.3%

TURON con MALUNGGAY


Saba, ripe 6140.35 50 pcs

Langka 385.29 1 c


Lumpia wrapper 550.00 50 pcs

Malunggay leaves, chopped 535.71 10 c


Procedure:

1. Cut vertically the whole saba and langka into 4 pcs. Set aside.

2. Mix sugar and vanilla in a plate.

3. Roll in the sliced bananas over the sugar mixture.

4. Place alternately in a turon wrapper the sliced banana and langka strips, fill in

Malunggay leaves in between banana and langka strips.

5. Heat oil and deep fry. Wait as the wrapper turns brown. Then set aside.

6. Sprinkle with ground peanut (optional).

7. Serve while hot and crispy.


No. of servings: 25

Size per serving: 5 inches


Total coking/preparation time: 50 mins



Energy: 1600 kcal - 33.03%

Protein: 43 g - 14.51%

Vit A: 400 ugRE - 61.34%

TURONES de MALUNGGAY


Malunggay leaves 321 6 c

Peanut w/o skin 280 2 c

Carrot, grated 390 4 c

Sugar, muscovado 100 1 c

Spring roll wrapper 550 50 pcs

Langka Hinog, strips 150 1 c

Oil coconut 235 1 c

Sesame seed dried 105 1 c

Sugar, muscovado 50 c

Procedure:

1. Blanch and drain then chop the Malunggay leaves.

2. Mix together the chopped Malunggay leaves, peanuts, grated carrots and muscovado

sugar until well blended.

3. Place the lumpia wrapper in a plate, place cup Malunggay mixture and add langka.

Roll and seal.

4. Heat oil in carajay, then fry the turones until golden brown. Drain and set aside.

5. Toast the sesame seeds, let it cool.

6. Caramelize 1 cup of sugar. Pour the caramel over turones and sprinkle with sesame

seed.

Total Cooked Weight : 1750 g

No. of servings: 25

Size per serving: 1 pc


Total coking/preparation time: 1 hr & 30 mins





Vit A: 400 ugRE - 77 %

UKOY MAKALHIP


Squash 2760.56 14 c


Arina 620 4 c

Black pepper 0 3 Tbsp

Salt 45 3 Tbsp

Onion 188.17 1 c

Carrot 195.12 2 c

Shrimp, freshwater (small) 1040 8 c

Egg, chicken, whole 413.79 8 pcs


Vinegar, coconut 416 1 c

Salt 15 1 tsp

Garlic 11.76 1 Tbsp

Pepper, ground 17.65 1 Tbsp

Sweet potato, yellow 715.91 4 c

Kinchay 78.95 4 Tbsp

Milk, evaporated 265 1 c

Procedure:

6. Mix all ingredients except cooking oil, Set aside.

7. Measure about 90 g of the mixture and flatten.

8. Heat cooking oil in low to medium flame.


10. Serve hot with vinegar mixture or sauce.










Vit A: 400 ug RE - 85 %

BUKO PANDAN MALUNGGAY DELIGHT


Pandan leaves 0.00 4 pcs

Water 0.00 3 c

Buko 8928.57 (10) pcs 5 c

Buko juice 6250.00 25 c

Sugar, refined white 1350.00 4 c

Malunggay leaves, powdered 44.64 5 Tbsp

Procedure:

1. Boil 4 leaves of pandan in 3 cups of water until the water turns greenish in color.

Allow to cool.

2. Mix buko juice and pandan juice.

3. Mix malunggay powder in cup pandan juice. Pour into the buko-

pandan mixture.

4. Add sugar and shredded coconut meat and stir thoroughly.

5. Serve with ice.


No. of servings: 25

Size per serving: 1 glass

Weight per serving (g): 220 or 220 ml



Total Cost per Serving: P6.75

Energy: 1600 kcal - 36.15%

Protein: 43 g - 9.02%

Vit A: 400 ugRE - 3.23%

MALUNGGAY DELIGHT


Water 20 c

Pandan leaves 10 pcs


Malunggay decoction 3 c

Gulaman bar 591 2 bars

Sugar, white 300 1 c

Calamansi 868.42 c


Sago, cooked 301.5 9 c

Procedure:

1. Boil water and pandan leaves then add Malunggay leaves, simmer for 3 minutes.

2. Strain and set aside 3 cups for the gulaman bar.

3. Boil gulaman in 3 cups concoction and add sugar; stir constantly for 5 minutes..

4. Pour in shallow pan and let cool. Slice into small cubes.

5. Add all remaining ingredients to the concoction and mix well.

6. Serve with ice.


No. of servings: 25


Weight per serving (g): 250 ml

Total coking/preparation time: 1 hour




Protein: 43 g - 3 %

Vit A: 400 ugRE - 39 %

MALUNGGAY SHAKE


Malunggay powder 133.93 (leaves) 5 Tbsp

Milk evaporated 2,150 10 c

Green Indian mango 2,543.86 10 c

Calamansi juice 121.05 10 c

Sugar refined 1,200 10 Tbsp

Iodized salt - pinch

Ice, crushed -

Procedure:

1. Blanch Malunggay leaves. Let it cool and chop finely and puree.

2. In a blender add milk, mango, Calamansi juice and sugar.

3. Add pinch of salt and blend well.

4. Serve with crushed cubes.

Total Weight Raw: 7,050 g


No. of servings: 25

Weight per serving: 282 g







Vit A: 400 ugRE - 40 %

MPTC SAGO COOLERS (Malunggay, Pandan, Tanglad,

Calamansi)


Water extract from Pandan and Tanglad Leaves 10 c

Water


Calamansi juice 1447.37 5 c

Sugar brown 750 5 Tbsp

Sago cooled 720 5 c

Ice cubes, as desired 5 c

Procedure:

1. In 2 cups of boiling water, add 2 pieces of pandan leaves and 3 pieces of tanglad

leaves.

2. Continue to boil for 10 minutes. Set aside to cool.

3. In another pan, boil 6 cups of water and add Malunggay leaves, strain and extract.

4. In a pitcher, mix two parts of Malunggay juice, pandan and tanglad.

5. Add calamansi juice and brown sugar to taste. Add sago.

6. Serve with ice cubes.

Total Cooked Weight (g): 7050 g

No. of servings: 25


Total coking/preparation time: 20 25 min




Protein: 43 g - 2 %

Vit A: 400 ugRE - 20 %

MORINGA-CALA-PINE JUICE


Malunggay leaves, boiled, juice extracted 642.86 12 c

Pineapple juice undiluted 2,550 10 c

Calamansi juice 578.95 c


Water 15 c

Procedure:

1. Boil Malunggay leaves with 15 cups of water for 10 minutes.

2. Strain and set aside the juice.

3. Add pineapple juice, Calamansi juice and sugar to Malunggay juice and stir.

4. Serve with ice


No. of servings: 25


Weight per serving (g): 264 g





Protein: 43 g - 2 %

Vit A: 400 ugRE - 47 %

MORINGA CHOCO


Water 18 c

Tablea 200 10 pcs

Sugar (muscovado) 300 1 c

Milk evap 750 3 c

Malunggay powder (powder) 30 2 Tbsp

(leaves) 30

Procedure:

1. Boil 18 cups of water in a kettle.

2. Add Tablea and malunggay powder in boiling water and stir until smooth.

3. Add sugar and continue boiling for 2 minutes.

4. Add milk and let it boil with continuous stirring.

5. Serve hot.


No. of servings: 25

Size per serving: 1 cup

Weight per serving (g): 148.50 g

Total coking/preparation time: 45 min.




Protein: 43 g - 6 %

Vit A: 400 ugRE - 14 %

MORINGA ORANGE KALAMANSI JUICE


Malunggay, powdered 107.14 12 Tbsp

Kalamansi 2052.63 100 pcs


Cube ice - -

Water - 5 liters

Oranges, sliced 97.83 10 pcs

Procedure:

1. Steep Malunggay powder in 5 liters water. Strain and set aside.

2. In a strainer squeeze kalamansi into a cup.

3. Pour the kalamansi extract to the Malunggay juice.

4. Add sugar and mix well.

5. Mix cocoa, sugar and powdered malunggay thoroughly and continue stirring.

6. Serve cold.


No. of servings: 25


Weight per serving (g): 215




Energy: 1600 kcal - 2.03%

Protein: 43 g - 0.65%

Vit A: 400 ugRE - 7.77%

MORINGA n CREAM SHAKE


Mango, ripe 1228.45 6 c

Melon, ripe 2063.49 10 c

Sugar, white 600 4 c

Milk, evaporated 1060.5 5 c

Malunggay powder 80.36 (leaves) 3 Tbsp

Cube ice 1250 g

Procedure:

1. Slice the mango and scoop the meat, do not use the seed.

2. Slice the melon, remove the skin and seeds.

3. Slice the mango and melon into smaller pieces.

4. Combine all ingredients in a blender and blend for about 3 5 minutes.

5. Serve cold.


No. of servings: 25


Weight per serving (g): 197.40





Protein: 43 g - 9 %

Vit A: 400 ugRE - 64 %

BASIC INFORMATION ON MALUNGGAY

Taxonomy

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Brassicales

Family: Moringaceae

Genus: Moringa

Species: Oleifera

Scientific name: Moringa oleifera Lamn

Common Names

English Name:

Horseradish tree, Drumstick tree, West India

Ben

Filipino Names:

Malunggay (Tagalog)

Marunggay (Ilocano)

Kalamunggay, Kamunggay, Balunggay,

Kamalunggay (Visaya)

Origin: Sub-Himalayan Tracts of the Indian

Subcontinent

Occurrence and

cultivation:

All over the tropics

Growth and Size: Perennial, fast growing, and can grow up to

12 meters in height

Nutritional Profile

It has

4 times the calcium in milk

7 times the vitamin C in orange

4 times the vitamin A in carrot

3 times the potassium in banana

2 times the protein in milk

Component Pods Leaves Leaf

Powder

Moisture () 86.9 75.0 7.5

Calories 26 92 205

Protein (g) 2.5 6.7 27.1

Fat (g) 0.1 1.7 2.3

Carbohydrate (g) 3.7 13.4 38.2

Fiber (g)

Minerals (g)

Ca (mg)

P (mg)

K (mg)

Cu (mg)

Fe (mg)

S (mg)

Oxalic acid (mg)

Vitamin A B Carotene (mg)

Vitamin B Choline (mg)

Vitamin B1 thiamin (mg)

Vitamin B2 (riboflavin (mg)

Vitamin B3 nicotic acid (mg)

Vitamin C ascorbic acid (mg)

Vitamin E tocopherol acetate

(mg)

Arginine (g/16g N)

Histidine (g/16g N)

Lysine (g/16g/N)

Tryptophan (g/16g N)

Phenylanaline (g/16g N)

Methionline (g/16g N)

Threonine (g/16g N)

Leucine (g/16g N)

Isoleucine (g/16g N)

Valine (g/16g N)

Source:

Known Uses of Malunggay:

1. Leaves for food, feeds and or medicine 2. Trees as backyard hedges, alley cropping, and erosion control 3. Flowers food and or medicine 4. Pods food and or medicine 5. Roots medicine 6. Dry and mature seeds water purification and or oil 7. Bark-medicine

PROCESSING TECHNOLOGY FOR MALUNGGAY FOLIAGE

Malunggay is popularly known for its food use. It is commonly

grown as hedges of homes or just as a backyard tree, which is a source of

foliage and fresh fruits for household viand. Most of us recognize this plant

as a vegetable tree whose leaves are nutritious because they are green

in color and rich in dietary fiber.

Lately, we have learned that malunggay can be processed to

become tea as a biofortification agent. Fortification is a process by which

a food is enriched by adding materials that enhances the nutritional

properties of a food. Hence, we now see noodles fortified with squash,

carrot, malunggay, amaranth (saluyut) and other vegetables. Pastries,

cookies, and many baked food preparations are now enriched with

malunggay.

Basic to processing is a good raw material. A raw material should

possess the desired quality for food preparation. In the same way the

material should also be processed correctly. With this in mind, the

following should be noted in processing malunggay foliage for food

preparations.

A. Fresh foliage. The fresh foliage should be sourced from plants

which have not been sprayed with chemical pesticides.

However, if the plants have been treated with synthetic

pesticides, a margin of two weeks from the last spray would be

acceptable.

The leaves should also be taken from the next top three leaves

from the apical bud or youngest leaf. The youngest leaves are

the young growing shoots at the tip of a branch.

B. Post-harvest. When the leaves or foliage have been harvested,

it is recommended to bring the materials in the place where it is

to be air-dried. Air drying is recommended when the material is

to be stored for a time prior to its use. In the same way, if juice is

to be stored for a time prior to its use. then the foliage has to be

processed immediately within the next fifteen minutes.

If the juice of the leaves is the desired product, the harvested

foliage has also to be processed immediately. A household or

kitchen food processor or blender can be used to extract the

juice from leaves. A one is to one ratio of leaves and water is

recommended. Example, blend a cup of leaves in a cup of

water. The juice can be collected by passing through the

extract solution in very fine sieve or clean cloth.

C. Storage. The collected leaflets can be stored in plastic bags,

bottles or canisters, but ensure that the containers to be used

are dry and clean. Take note also that the containers are to be

sealed tightly. These air-dried leaflets can be stored for at least

two months only. However, pan-roasted leaflets or powder can

be stored up to six months or more. The juice of leaves is to be

used immediately. It can, however, be stored inside a

refrigerator. The juice can be stored by placing it a clean jar or

bottle and kept in a refrigerator for no more than five days. If the

juice is to be frozen or kept in a freezer, the stored juice can stay

there for at least one month.

BASICS AT A GLANCE

Types of Measuring Devices

Stainless Liquid Measuring Cups

Glass Liquid Measuring Cup

Dry Ingredients Measuring Cup

Stainless measuring spoons

Measuring Dry Ingredients

Measuring Liquid Ingredients

Pointers to remember in measuring

1. The use of standard measuring equipment is a MUST to help ensure successful

finish products.

2. The measurement of dry and liquid ingredients need a special measuring

technique

For example: Flour should be sifted first before measuring while liquid

ingredients like oil or milk is measured by placing the measuring

glass on a flat surface before pouring the liquid to the desired

line of measurement.

3. When the sugar is lumpy, it should be sifted first before it is measured. The top

must be leveled off with a spatula or knife. On the other hand, brown sugar is packed into the cup firmly before it is leveled off.

4. Fats in solid form should be packed firmly into the cup before it is leveled-off

with a spatula or knife.

TABLE OF MEASURES AND EQUIVALENT WEIGHTS

60 drops . . . . 1 teaspoon 2 cups . . . . 1 pint

3 teaspoon . . . . 1 tablespoon 2 pints . . . . 1 quart

4 tablespoons . . . . cup 4 cups . . . . 1 pound

8 tablespoons . . . . cup 16 ounces . . . . 1 pound

12

tablespoons

. . . . cup 2.2 pounds . . . . 1 quart

16

tablespoons

. . . . 1 cup 4 quarts . . . . 1 gallon

4 tablespoons . . . . 1 ounce dash . . . . Less than 1/8 tsp.

1 bouillon cube . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tablespoon extract

1 tablespoon unflavored gelatin . . . . . . . . . . . . ounce

1 square chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . 4 tablespoons powdered

cocoa

1 small can evap milk . . . . . . . . . . . . . . . . . . . . . . . cup milk

1 big can evap milk . . . . . . . . . . . . . . . . . . . . . . . . . 1 cups

1 tablespoon corn starch . . . . . . . . . . . . . . . . . . . . . 2 tablespoons flour

1 pound flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 cups sifted flour

ABBREVIATIONS Teaspoon - tsp

Tablespoon - Tbsp

Cups - c

Pint - pt

Quart - qt.

Gallon - gal

Pound - lb.

GLOSSARY

Additives - a substance added to improve or preserve

something

Biological hazard

-

refers to the danger of food contamination

by disease causing micro-organisms (bacteria, viruses, parasites, or fungi), certain

plants, and fish that carry toxins

Chemical hazard

-

refers to the danger of food contamination

by pesticides, food additives and

preservatives, cleaning supplies, and toxic

materials that leech through worn cookware

and equipment

Cleaning

-

the removal of soil, food residue, dirt, grease

or other objectionable matter

Contaminant

-

any biological or chemical agent, foreign

matter, or other substances not intentionally

added to food which may compromise food

safety or suitability

Contamination

-

is the unintended presence of harmful

substances or disease-causing micro -

organisms

Disinfection

-

the reduction, by means of chemical agents

and/or physical methods, of the number of

micro-organisms in the environment, to a

level that does not compromise food safety

or suitability.

Food borne illness

-

a disease that is carried and transmitted to

people by food

Food borne

infection

-

a disease that results from eating food

containing harmful micro-organism

Food borne

intoxication

-

a disease that results from eating food

containing toxins from bacteria, molds or

certain plants or animals

Food handlers - any person who directly handles packaged

or unpacked food, food equipment and

utensils or food contact surfaces and is

therefore expected to comply with food

hygiene requirements

Food hygiene

-

all conditions and measures necessary to

ensure the safety and suitability of food at all

stages of the food chain

First in, first out (FIFO)

-

is a method of stock rotation, in which new

supplies are shelved behind old supplies, so

the old are used first. All inventory is marked

with either the expiration date when the item

was received, or when it was stored after

preparation

Food preparation

-

starts from receiving the right amount of raw

food, washing, cutting, cooking, holding and

serving until it reaches the pupils plate/tray

Food safety

-

assurance that food will not cause harm to

the consumer when it is prepared and/or

eaten according to its intended use

Food suitability

-

assurance that food is acceptable for

human consumption according to its

intended use

Hazard

-

a biological, chemical or physical agent in,

or condition of, food with the potential to

cause an adverse health effect

Hazard Analysis

Critical Control Point

(HACCP)

-

a system which identifies, evaluates and

controls hazards which are significant for

Food Safety

Outbreak

-

is an incident in which two or more people

experience the same illness after eating the

same food. As exceptions to this definition, a

single incident of botulism and illness caused

by chemically contaminated food are also

classified as outbreak

Solid waste

-

includes dry, bulky trash, such as glass bottles,

plastic wrappers and containers, paper bags

and cardboard boxes

Standard

-

also called critical limit, is a time,

temperature, or other requirement that must

be met to keep a food item safe

Toxins

-

are poisons that are produced by micro-

organisms, carried by fish, or released by

plants

Cooking Terms

Slice - To cut thinly

Chop - To cut into very small pieces

Cube - To cut into square inch on larger

Fry - To fry with the use of small amount of

shortening

Deep fry - To fry with the use of large amount of

shortening

Mix - To mix two or more ingredients

Boil - To bring to a boil until large bubbles may

appear

Combine - To combine two or more ingredients

Drain - To remove excess water or fat

Dredge - To coat with the mixture of flour and

seasoning

Grease - To spread small amount of margarine

Sift - To remove large particles

Juliene - To cut into strips

Chill - To place mixture into the refrigerator

Broil - To cook by dry heat with use of charcoal

Saute - To cook less than 5 minutes

Pan broil - To cook over medium heat until fat comes

out

Cut - To cut finely

BIBLIOGRAPHY

Food and Nutrition Research Institute, Department of Science and

Technology (FNRI-DOST). 2002. Recommended Dietary Allowances for

Filipinos.

Recipe Book for School Nutrition Program. 1999.

Standardized Recipes on Indigenous Foods for School Nutrition Program

Food and Nutrition Research Institute, Department of Science and

Technology (FNRI-DOST). 1997

The Philippine Food Composition Tables

Food Safety Institute Foundation, Inc. 1999.

Food Safety Management

Biolife (ed). Jan Feb. 2008. Malunggay in the City p.23-26 by Jonathan L. Mayuga

BioLife (ed). Jan Feb. 2008. Malunggay-enriched Food Recipes p. 27 by Dr. Vivencio Mamaril

BioLife (ed). March April 2008. Malunggay in the City p.20-22 by Roja Salvador.

Fuglie, Lowell J. The Miracle Tree (Trees for Life Journal /www.TFL Journal,

2001)

Fahey, Jed W.A. Review of the medical Evidence for its nutritional,

therapeutic and progbylactic Properties (Trees for Life Journal, 2005)

www. Church world services. w/moringa/TMT nutrition htm/moringa oliefera Nutritional values of leaves & Pods. http//www.child protection. Org. ph.2004

2010-jan-14 malunggay recipe book.pdf

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