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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 MIXFood Item & DescriptionAP wt. (g)HH Measure
Oil3151 c
Tokwa7004 c
Garlic, minced70.594 Tbsp
Onion, chopped64.524 Tbsp
Pork, cubes10755 c
Carrots, stripped390.244 c
Baguio beans5006 c
Mungo sprouted351.654 c
Pepper, ground2 tsp
Patis453 Tbsp
Salt, iodized102 tsp
Malunggay leaves267.865 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 MAKALHIPFood Item & DescriptionAP wt. (g)HH Measure
Squash 2760.5614 c
Malunggay leaves107.142 c
Arina ( All Purpose Flour )6204 c
Black pepper 03 Tbsp
Salt453 Tbsp
Onion188.171 c
Carrot195.122 c
Shrimp, freshwater (small)10408 c
Egg, chicken, whole413.798 pcs
Oil, coconut1253 c
Vinegar, coconut4161 c
Salt151 tsp
Garlic11.761 Tbsp
Pepper, ground17.651 Tbsp
Sweet potato, yellow715.914 c
Kinchay78.954 Tbsp
Milk, evaporated2651 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
Total Cost of the Recipe:P319.85
Cost Per Serving:P12.80
Energy:1600 kcal
-18 %
Protein:43 g
-36 %Vit A:
400 ug RE
-85 %
GREEN LOGFood Item & DescriptionAP wt. (g)HH Measure
Carrot, grated1952 c
Cheese, filled55 c
Bell pepper, red, chopped88 c
Onion, chopped113 c
Bread white loaf44816 slices
Pork boston butt, lean12906 c
Malunggay leaves, chopped801 c
Eggs51710 pcs
Raisin70 c
Salt205 tsp
Pickle relish120 c
Flour, all purpose75 c
Cooking oil105 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.
Total Cooked Weight (g):2397
No. of Servings:25
Size Per Serving:1 pc
Weight Per Serving:96 g
Total Cooking Preparation Time:1 hour
Total Cost of the Recipe:P370.40
Cost Per Serving:P14.80
Energy:1600 kcal
- 20 %
Protein:43 g
- 33 %Vit A:
400 ug RE
- 66 %
MALU-LOLLIPOPFood Item & DescriptionAP wt. (g)HH Measure
Chicken wings212525 pcs
Calamansi juice289.4 c
Ground pepper1 Tbsp
Garlic, minced23.532 Tbsp
Iodized salt306 Tbsp
Bread crumbs4754 c
Malunggay powder60 (leaves)
20 (powder)2 Tbsp
Eggs3627 pcs
Cooking oil1252 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.
Total Cooked Weight (g):2050
No. of Servings:25
Size Per Serving:2 pcs
Weight Per Serving:80
Total Cooking Preparation Time:1 hr & 30 mins.
Total Cost of the Recipe:P361.77
Cost Per Serving:P14.50
Energy:1600 kcal
-19 %
Protein:43 g
-46 %Vit A:
400 ug RE
-23 %
MALU PINAKBETFood Item & DescriptionAP wt. (g)HH Measure
Oil18018 Tbsp
Garlic, minced58.8210 tsp
Onion, sliced86.028 Tbsp
Tomato353.542 c
Ginger27.032 Tbsp
Pork boston butt, lean12906 c
Bagoong dilis150 c
Kamote, dilaw, grated1272.738 c
Sitaw, bunga, berde580.656 c
Ampalaya, bunga4023 c
Eggplant1481 c
Okra2002 c
Kalabasa,bunga11836 c
Malunggay dahon321.436 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
No. of Servings:25 pcs
Size Per Serving:1 c
Weight Per Serving:198.7
Total Cooking Preparation Time:1 hour
Total Cost of the Recipe:P354.77
Cost Per Serving:P14.19
Energy:1600 kcal
-20 %
Protein:43 g
-28 %Vit A:
400 ug RE
-77 %
MALUNGGAY FISH BALLS W/ SWEET & SOUR SAUCEFood Item & DescriptionAP wt. (g)HH Measure
Tuna flakes150015 c
Arina3102 c
Malunggay dahon, chopped267.862 c
Garlic, minced23.532 Tbsp
Onion, chopped150.541 c
Carrots, grated195.121 c
Eggs, beaten517.249 pcs
Iodized salt302 Tbsp
Cooking oil1252 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.
Total Cooked Weight (g):2740
No. of Servings:3 pcs
Size Per Serving:111.16 g
Weight Per Serving:111.16 g
Total Cooking Preparation Time:1 hr & 30 mins.
Total Cost of the Recipe:P309.91
Cost Per Serving:P12.40
Energy:1600 kcal
-20 %
Protein:43 g
-30 %Vit A:
400 ug RE
-33 %
PORK POCHERO ala MORINGA
Food Item & DescriptionAP Wt. (g)HH Measure
Garlic, sliced12.051 Tbsp
Cooking oil75.005 tsp
Pork liempo, cut into cube1612.505 c
Water--
Banana saba, cut into half4561.4025 pcs
Sweet potato, cut to quarter511.362 c
Baguio Beans, cut into half260.422 c
Tomatoes, sliced777.785 c
Green onions, sliced64.945 tsp
Malunggay leaves535.7110 c
Iodized salt50.0010 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.
Total Cost of the Recipe:P411.92
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 & DescriptionAP wt (g)HH Measure
Kalabasa, boiled, ground 1500.0010 c
Ground pork968.004 c
Shrimp, tagunton, peeled, chopped750.003 c
Egg, beaten689.668 pcs
Garlic, minced564.712 c
Onion, sliced578.312 c
Flour400.004 c
Iodized Salt50.0010 tsp
Pepper, ground0.005 tsp
Raisins300.002 c
Malunggay leaves428.578 c
Cooking oil125.004 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.
Total Cooked Weight:3,625 g
No. of Servings:25
Size per Serving:
Weight per Serving:145
Total Cooking Preparation Time:1 hr and 20 mins.
Total Cost of the Recipe:P450.35
Cost per Serving:P18.00
Energy:1600 kcal
-44.13%Protein:43 g
-37.87%Vit A:400ug RE
-75.27%
PICADILLO con MORINGA
Food Item & DescriptionAP wt. (g)HH Measure
Cooking oil630.003 c
Ground beef, lean meat1766.306 c
Garlic, minced58.8210 tsp
Onions, sliced80.3620 tsp
Tomatoes, chopped1838.3813 c
Water-2 c
Sweet potato, cubed786.525 c
Salt25.005 tsp
Dash of pepper--
Malunggay leaves535.7110 c
Soy sauce50.005 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
Total Cooking Preparation Time:1 hr & 10 mins.
Total Cost of the Recipe:P384.32
Cost per Serving:P15.37
Energy:1600 kcal-
23.89%Protein:43.8g
-
39.31%Vit A:
400 ug RE-
55.64%MORINGA SHANGHAI ROLLS
Food Item & DescriptionAP wt (g)HH Measure
Ground Pork886.604 c
Onion, minced421.692 c
Garlic, minced411.762 c
Carrots, cubed292.683 c
Flour155.001 c
Eggs206.904 pcs
Tomato sauce313.001 c
Kinchay118.426 tsp
Malunggay leaves107.142 c
Iodized salt25.005 tsp
Lumpia wrapper1100.00100 pcs
Cooking oil630.003 c
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
Total Cost of the Recipe:
P385.5
Cost per Serving:
P15.42
Energy:1600 kcal
-23.33%Protein:43 g
-30.16%Vit A:400 ug RE
-66.9%
PANCIT CANTON con MORINGA
Food Item & DescriptionAP wt. (g)HH Measure
Cooking oil125.0010 tsp
Garlic, minced176.4710 tsp
Onion, sliced180.7210 tsp
Pork liempo, sliced thinly750.005 c
Shrimps, tagunton, shelled600.002 c
Baguio beans, cut into 1 diagonally625.002 c
Carrots, peeled, thinly sliced439.021 c
Cabbage, thinly sliced1481.485 c
Malunggay leaves267.865 c
Water-10 c
Soy sauce225.0015 tsp
Salt to taste25.005 tsp
Pancit canton625.00 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.
Total Cooked Weight:3,920 g
No. of Servings:25
Size Per Serving:Snack plate
Weight Per Serving:230
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
Food Item & DescriptionAP wt (g)HH Measure
Shrimps, tagunton130010 c
Salt, iodized755 Tbsp
Onion, chopped361.452 c
Garlic, minced117.6510 Tbsp
Squash, strips1690.148 c
Flour, all-purpose9306 c
Eggs, beaten60010 pcs
Malunggay leaves1613 c
Cooking oil1253 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
Total Cost of the Recipe:
P362.14
Cost per Serving:
P14.48
Energy:1600 kcal-
17.06%Protein:43 g
-
41.78%Vit A:
400 ug RE-
50.16%
FISH PIMIENTO-MALUNGGAYFood Item & DescriptionAP wt. (g)HH Measure
Pimiento (bell pepper)235.291 c
Malunggay leaves, fresh, chopped17810 c
Fried Fish Galunggong, flaked3428.5716 c
Garlic bulb minced29.412 Tbsp
Eggs, chicken, whole beaten1068.120 pcs
Squash fruit grated1014.087 c
Flour, all purpose4653 c
Bread crumbs (toasted)3507 c
Ground pepper16.852 Tbsp
Margarine, melted125 c
Iodized salt151 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
Total Cost of the Recipe:P328.25
Cost Per Serving:P13.10
Energy:1600 kcal
-20 %
Protein:43 g
-54 %Vit A:
400 ug RE
-67 %
MORINGA BALLS in CREAM SAUCEFood Item & DescriptionAP wt. (g)HH Measure
Malunggay leaves, fresh44.65 Tbsp
Tuna Yellow-fin, flakes2574.6317 c
Garlic bulb, minced35.293 Tbsp
Ground pepper16.851 Tbsp
Egg chicken, whole1293.120 c
All purpose flour1551 c
Gisantes de lata5003 c
Bread, toasted4759 c
Oil coconut1255 c
Salt coarse252 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.
Total Cooked Weight (g):2,625 g
No. of Servings:25 pcs
Size Per Serving:3.81 cm x 3.81 cm 3 pcs
Weight Per Serving:105 g
Total Cooking Preparation Time:35 minutes
Total Cost of the Recipe:P384.50
Cost Per Serving:P15.40
Energy:1600 kcal
-20 %
Protein:43 g
-60 %Vit A:
400 ug RE
-62 %
MALU- PATTIESFood Item & DescriptionAP wt. (g)HH Measure
Malunggay leaves fresh535.717 c
Banana heart (batuan)961.547 c
Carrots, cubed292.682 c
Eggplant (boiled)197.83 c
Garlic (bulb, minced)41.18 c
Onion (Bombay, bulb)37.63 c
Egg (chicken whole)92515 pcs
Bread (toasted, toast)2655 c
Pork (ground lean meat)1030.931 kl
Soy sauce202 Tbsp
Salt (coarse)302 Tbsp
Oil, coconut1255 c
Pepper (ground) paminta152 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.
7. Fry until golden brown.Total Weight Raw (g):3,240 g
Total Cooked Weight (g)2,625
Weight Per Serving:105 g
No. of serving:25
Size per serving:10.16 cm x 7.62 cm 1 pc
Total Cooking Preparation Time:1 hour
Total Cost of the Recipe:P326.90
Cost Per Serving:P13.10
Energy:1600 kcal
-18 %
Protein:43 g
-32%Vit A:
400 ug RE
-97%
MALU CRISPIESFood Item & DescriptionAP wt. (g)HH Measure
Malunggay leaves 535.7110 c
Chicken, flake and minced1607.146 c
Onions minced150.546 Tbsp
Garlic (bulb, minced)242 Tbsp
Shrimps (tagunton, chopped finely)7204 c
Toge (newly sprout)5496 c
Iodized salt453 Tbsp
Pepper (ground) paminta8.992 Tbsp
Eggs (whole, well beaten)1515 pcs
Cornstarch2002 c
Bread crumbs (toasted)1853 c
Oil, coconut1255 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
Total Cooking Preparation Time:1 hour
Total Cost of the Recipe:P379.90
Cost Per Serving:P15.20
Energy:1600 kcal
-17%
Protein:43 g
-72%Vit A:
400 ug RE
-67%
MALULAIFood Item & DescriptionAP wt. (g)HH Measure
Shrimp, small tagunton4502 c
Malunggay leaves, fresh535.7110 c
Coconut meat grated2812.52 c
Onion sliced chopped37.63 c
Garlic chopped41.18 c
Bagoong hipon705 Tbsp
Gabi leaves whole590.9125 pcs
Ginger crushed67.575 Tbsp
Onions spring38.9610 pcs
Tomatoes sliced70.71 c
Sili halaba36.845 pcs
Coconut milk 1st extract3214.291 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
Weight Per Serving:89 g
No. of serving:25
Size per serving:8.89 cm x 2.54 cm
Total Cooking Preparation Time:40 minutes
Total Cost of the Recipe:P203.50
Cost Per Serving:P8.15
Energy:1600 kcal
-
19 %
Protein:43 g
-
22 %Vit A:
400 ug RE
-
85 %
MALU SUPREMEFood Item & DescriptionAP wt. (g)HH Measure
Sweet corn, yellow young fresh15008 c
Water012 c
Cooking oil507 c
Garlic (bulb, minced)47.06 c
Onion, Bombay, bulb, sliced43.013 tsp
Tomatoes, ripe, sliced85.86 c
Pork, lean, ground412.372 c
Malunggay leaves, fresh535.7110 c
Iodized salt, to taste453 Tbsp
Black pepper, powdered02 Tbsp
Bread, toasted, cube4004 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
Weight Per Serving:230 g
No. of serving:25
Size per serving:1 cup
Total Cooking Preparation Time:1 hour & 7 mins.
Total Cost of the Recipe:P128.75
Cost Per Serving:P5.15
Energy:1600 kcal
-15 %
Protein:43 g
-18%Vit A:
400 ug RE
-49%
GUINATAAN MUNGGO con MORINGAFood Item & DescriptionAP wt. (g)HH Measure
Munggo, bean seed, green, dried6753 c
Water15 c
Cooking oil1403 T
Dilis, tuyo1402 c
Garlic, minced2354 Tbsp
Onion, sliced38.714 Tbsp
Ginger, stripped36.492 Tbsp
Tomato, minced36.364 Tbsp
Squash, cubed x 1084.515 c
Coconut cream1,2004 c
Salt Iodized453 Tbsp
Malunggay leaves321.436 c
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.
Total Cooked Weight:5,760 g
No. of Servings:25
Size Per Serving:1 c
Weight Per Serving:230 g
Total Cooking Preparation Time:55 mins
Total Cost of the Recipe:P143.39
Cost Per Serving:P5.75
Energy:1600 kcal
-20%
Protein:43 g
-35%Vit A:
400 ug RE
-36%
MORINGA CORN SOUPFood Item & DescriptionAP wt. (g)HH Measure
Cooking oil158 c
Tokwa, cubed, fried2632 c
Garlic, minced821 c
Onions, chopped752 Tbsp
Tomatoes, minced713 c
Shrimp, shelled540 c
Fresh corn, grated14006 c
Chicken cubes, dissolve in water404 cubes
Malunggay leaves321.433 c
Quail eggs, boiled, shelled56850 pcs
Iodized salt302 Tbsp
Onion, spring, sliced52 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.Total Cooked Weight:5,590 g
No. of Servings:25
Size Per Serving:1 c w/ 2 quail eggs per serving
Weight Per Serving:225 g
Total Cooking Preparation Time:1 hr
Total Cost of the Recipe:P340.96
Cost Per Serving:P13.65
Energy:1600 kcal
-
21%
Protein:43 g
-
31%Vit A:
400 ug RE
-
49%
MORINGA ala CUBANAFood Item & DescriptionAP wt. (g)HH Measure
Rice glutinous5002 c
Rice, well milled5002 c
Chicken cubes202 cubes
Oil, coconut2101 c
Garlic82.35 c
Chicken803.573 c
Carrots97.561 c
Iodized Salt151 Tbsp
Malunggay Powder53.572 Tbsp
Eggs, hard-boiled, shelled1293.125 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.Total Cooked Weight:2,895 g
No. of Servings:25
Size Per Serving: c + 1 pc hard boiled egg
Weight Per Serving:160 g
Total Cooking Preparation Time:1 hr & 15 min.
Total Cost of the Recipe:P183.50
Cost Per Serving:P11.35
Energy:1600 kcal
-
20%
Protein:43 g
-
32%Vit A:
400 ug RE
-
53%MALUNGGABI BALLSFood Item & DescriptionAP wt. (g)HH Measure
Gabi, raw, shredded467.533 c
Egg, beaten4556 pcs
Tomato, minced70.71 c
Bread crumbs3804 c
Carrots, shredded195.121 c
Onions858.25 c
Tuna, boiled, flaked160.716 T
Iodized salt453 tsp
Malunggay, powder3151 c
Bread crumbs37.63 c
Coconut oil3803 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.Total Cooked Weight:1,600 g
No. of Servings:25
Size Per Serving:4 pcs
Weight Per Serving:64 g (16 g/pc)
Total Cooking Preparation Time:20 mins.
Total Cost of the Recipe:P274.45
Cost Per Serving:P11.00
Energy:1600 kcal
-
20%
Protein:43 g
-
25%Vit A:
400 ug RE
-
59%
LUMPIA con MORINGAFood Item & DescriptionAP wt. (g)HH Measure
Garlic, minced41.18 c
Onion, minced37.63 c
Margarine, fortified202 Tbsp
Shrimps, shelled, boiled, sliced5403 c
Sweet potato, boiled, cubed4093 c
Squash, striped507.043 c
Banana heart, sliced boiled water squeezed out1038.366 c
Iodized salt151 t
Malunggay leaves107.142 c
Eggs, beaten465.529 pcs
Spring roll (lumpia wrapper)1100100 pcs
Cooking oil2101 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.Total Cooked Weight:2,750 g
No. of Servings:25
Size Per Serving:2 pcs
Weight Per Serving:110
Total Cooking Preparation Time:55 mins.
Total Cost of the Recipe:P267.00
Cost Per Serving:P10.70
Energy:1600 kcal
-
19%
Protein:43 g
-
28%Vit A:
400 ug RE
-
32%
MORINGA TORTAFood Item & DescriptionAP wt. (g)HH Measure
Munggo, green, broiled, mashed4502 c
Hipon, tagunton, shelled, chopped5403 c
Carrots, cubed1952 c
Sweet potato, white, cubed269.663 c
Malunggay, leaves, powder160.713 c/6 Tbsp
Flour4653 c
Eggs, beaten3627 pcs
Garlic, bulb, minced41.18 c
Onion, minced37.63 c
Iodized salt37.52 Tbsp
Cooking oil3681 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.
Total Cooked Weight:1,850
No. of Servings:25
Size Per Serving:2 pcs/serving
Weight Per Serving:74 g
Total Cooking Preparation Time:1 hr & 30 mins.
Total Cost of the Recipe:P214.05
Cost Per Serving:P8.90
Energy:1600 kcal
-
21%
Protein:43 g
-
37%Vit A:
400 ug RE
-
49% MAJA MORINGAFood Item & DescriptionAP Wt (g)HH Measure
Malunggay leaves, powdered3757 Tbsp
Cornstarch2002 c
White sugar4501 c
Corn cream4241 c
Evap m ilk2501 c
Coconut Milk (thick)9753 c
Vanilla extract
Peanut, roasted, pounded1771 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 sliceWeight per serving :
80 g
Total coking/preparation time:
20 minTotal Cost of the Recipe:
P150.28Cost per Serving:
P5.30
Energy:1600 kcal-
16 %
Protein:43 g
-
12%
Vit A:
400 ugRE-
27 %
MALU BUCHI-BUCHI
Food Item & DescriptionAP Wt (g)HH Measure
Red kidney beans, boiled smashed4402 1/3 c
Young coconut meat, chopped964.291 c
Sugar, brown2251 c
Malunggay powder107.144 Tbsp
Glutinous Rice powder5202 c
Water c
Sesame seeds1501 c
Cooking oil4804 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 :
1,250No. of servings:
25
Size per serving:
2 pcs
Weight per serving :
50 g
Total coking/preparation time:
1 hour and 15 minTotal Cost of the Recipe:
P170.15Cost per Serving:
P6.80
Energy:1600 kcal-
12 %
Protein:43 g
-
9 %
Vit A:
400 ugRE-
7 %
MALU MUNCHKINSFood Item & DescriptionAP Wt (g)HH Measure
Graham cracker, choco flavor8303 c
Malunggay, powder133.935 Tbsp
Iodized salt, a pinch
Milk, condensed3874 c
Sugar, refined1501 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.
Total Cooked Weight :
1,930 gNo. of servings:
25Weight per serving :
80 g
Size per serving:
3.81 cm x 3.81 cm 2 pc
Total coking/preparation time:
20 mins.Total Cost of the Recipe:
P163.50Cost per Serving:
P6.50
Energy:1600 kcal-
22 %
Protein:43 g
-
17 %
Vit A:
400 ugRE-
42 %
MALUNGGAY PAN CAKEFood Item & DescriptionAP Wt (g)HH Measure
Flour 7755 c
Baking powder353 Tbsp
Salt7 tsp
Malunggay powder80.363 Tbsp
Sugar, white300 g1 c
Butter, melted150 g c
Eggs, beaten362.077 pcs
Calamansi juice144.741/8 c
Milk, evaporated133 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.Total Cooked Weight :
1,534 g
No. of servings:
25
Size per serving:
1 pc
Weight per serving :
61g
Total coking/preparation time:
45 minTotal Cost of the Recipe:
P183.28Cost per Serving:
P7.35
Energy:1600 kcal-
15 %
Protein:43 g
-
13 %
Vit A:
400 ugRE-
23 %
MALUNGGAY PUDDINGFood Item & DescriptionAP Wt (g)HH Measure
Margarine 505 Tbsp
Bread, pandesal, crushed
Milk evaporated90025 c
Sugar brown13505 c
Raisin, optional4802 c
Malunggay leaves ( powdered )3601 c
Eggs, chicken, whole, beaten339.297 c
155.173 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 gTotal coking/preparation time:
1 hourTotal Cost of the Recipe:
P365.45Cost per Serving:
P14.60
Energy:1600 kcal-
22 %
Protein:43 g
-
22 %
Vit A:
400 ugRE-
45 %
MORINGA CHAMPORADO
Food Item & DescriptionAP wt (g)HH Measure
Water0.0014 c
Malagkit, bigas1250.007 c
Cocoa300.002 c
Sugar, brown1125.007 c
Malunggay leaves, powdered3238 Tbsp
Milk, evaporated1200.005 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.
Total Cooked Weight (g):
11,000
No. of servings:
25
Size per serving:
soup bowl
Weight per serving (g):
440 g
Total coking/preparation time:
45 minutes.
Total Cost of the Recipe:
P214.95
Cost per Serving:
P8.60Energy:1600 kcal-
29.41%
Protein:43 g
-
22.75%
Vit A:
400 ugRE-
26.81%
PANCIT CANTON con MORINGA
Food Item & DescriptionAP wt. (g)HH Measure
Cooking oil125.0010 tsp
Garlic, minced176.4710 tsp
Onion, sliced180.7210 tsp
Pork liempo, sliced thinly750.005 c
Shrimps, tagunton, shelled600.002 c
Baguio beans, cut into 1 diagonally625.002 c
Carrots, peeled, thinly sliced439.021 c
Cabbage, thinly sliced1481.485 c
Malunggay leaves267.865 c
Water-10 c
Soy sauce75.005 Tbsp
Salt to taste25.005 tsp
Pancit canton625.00 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.
Total Cooked Weight:3,920 g
No. of Servings:25
Size Per Serving:Snack plate
Weight Per Serving:230
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%
TURON con MALUNGGAY
Food Item & DescriptionAP Wt (g)HH Measure
Saba, ripe6140.3550 pcs
Langka385.291 c
Sugar, brown563.003 c
Lumpia wrapper550.0050 pcs
Malunggay leaves, chopped535.7110 c
Cooking oil125.005 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.
Total Cooked Weight :
3,500 g
No. of servings:
25
Size per serving:
5 inches
Weight per serving :
140 g
Total coking/preparation time:
50 mins
Total Cost of the Recipe:
P272.47
Cost per Serving:
P10.90Energy:1600 kcal-
33.03%
Protein:43 g
-
14.51%
Vit A:
400 ugRE-
61.34%
TURONES de MALUNGGAY
Food Item & DescriptionAP Wt (g)HH Measure
Malunggay leaves3216 c
Peanut w/o skin2802 c
Carrot, grated3904 c
Sugar, muscovado1001 c
Spring roll wrapper55050 pcs
Langka Hinog, strips1501 c
Oil coconut2351 c
Sesame seed dried1051 c
Sugar, muscovado50 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 pcWeight per serving :
70 g
Total coking/preparation time:
1 hr & 30 mins
Total Cost of the Recipe:
P132.70Cost per Serving:
P5.30
Energy:1600 kcal-
15 %
Protein:43 g
-
16 %
Vit A:
400 ugRE-
77 %
UKOY MAKALHIPFood Item & DescriptionAP wt. (g)HH Measure
Squash 2760.5614 c
Malunggay leaves107.142 c
Arina6204 c
Black pepper 03 Tbsp
Salt453 Tbsp
Onion188.171 c
Carrot195.122 c
Shrimp, freshwater (small)10408 c
Egg, chicken, whole413.798 pcs
Oil, coconut1253 c
Vinegar, coconut4161 c
Salt151 tsp
Garlic11.761 Tbsp
Pepper, ground17.651 Tbsp
Sweet potato, yellow715.914 c
Kinchay78.954 Tbsp
Milk, evaporated2651 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.9. Fry until golden brown.
10. 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
Total Cost of the Recipe:P319.85
Cost Per Serving:P12.80
Energy:1600 kcal
-
18 %
Protein:43 g
-
36 %Vit A:
400 ug RE
-
85 %
BUKO PANDAN MALUNGGAY DELIGHT
Food Item & DescriptionAP wt (g)HH Measure
Pandan leaves0.004 pcs
Water0.003 c
Buko8928.57(10) pcs 5 c
Buko juice6250.0025 c
Sugar, refined white1350.004 c
Malunggay leaves, powdered44.645 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.
Total Cooked Weight (g):
1,500
No. of servings:
25
Size per serving:
1 glass
Weight per serving (g):
220 or 220 ml
Total coking/preparation time:
30 mins
Total Cost of the Recipe:
P169.15
Total Cost per Serving:
P6.75
Energy:1600 kcal
-36.15%
Protein:43 g
-9.02%
Vit A:
400 ugRE
-3.23%
MALUNGGAY DELIGHTFood Item & DescriptionAP wt (g)HH Measure
Water20 c
Pandan leaves10 pcs
Malunggay leaves535.7110 c
Malunggay decoction3 c
Gulaman bar5912 bars
Sugar, white3001 c
Calamansi868.42 c
Sugar, brown4503 c
Sago, cooked301.59 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.Total Cooked Weight (g):
6,250No. of servings:
25
Size per serving:
1 glassWeight per serving (g):
250 mlTotal coking/preparation time:
1 hourTotal Cost of the Recipe:
P123.58Total Cost per Serving:
P4.95Energy:1600 kcal
-14 %
Protein:43 g
-3 %
Vit A:
400 ugRE
-39 %
MALUNGGAY SHAKEFood Item & DescriptionAP wt (g)HH Measure
Malunggay powder133.93 (leaves)5 Tbsp
Milk evaporated2,15010 c
Green Indian mango2,543.8610 c
Calamansi juice121.0510 c
Sugar refined1,20010 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
Total Cooked Weight (g):
7,050 gNo. of servings:
25Weight per serving:
282 gSize per serving:
1 glassTotal coking/preparation time:
30 minTotal Cost of the Recipe:
P321.60Total Cost per Serving:
P12.85Energy:1600 kcal
-22 %
Protein:43 g
-16 %
Vit A:
400 ugRE
-40 %
MPTC SAGO COOLERS (Malunggay, Pandan, Tanglad, Calamansi)Food Item & DescriptionAP wt (g)HH Measure
Water extract from Pandan and Tanglad Leaves10 c
Water
Malunggay leaves267.866 c
Calamansi juice1447.375 c
Sugar brown7505 Tbsp
Sago cooled7205 c
Ice cubes, as desired5 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 gNo. of servings:
25
Size per serving:
1 glassTotal coking/preparation time:
20 25 minTotal Cost of the Recipe:
P70.50Total Cost per Serving:
P3.00Energy:1600 kcal
-10 %
Protein:43 g
-2 %
Vit A:
400 ugRE
-20 %
MORINGA-CALA-PINE JUICEFood Item & DescriptionAP wt (g)HH Measure
Malunggay leaves, boiled, juice extracted642.8612 c
Pineapple juice undiluted2,55010 c
Calamansi juice578.95 c
Sugar, brown7505 c
Water15 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 iceTotal Cooked Weight (g):
6,590 gNo. of servings:
25
Size per serving:
1 glassWeight per serving (g):
264 gTotal coking/preparation time:
20 minTotal Cost of the Recipe:
P145.61Total Cost per Serving:
P5.85Energy:1600 kcal
-9 %
Protein:43 g
-2 %
Vit A:
400 ugRE
-47 %
MORINGA CHOCOFood Item & DescriptionAP wt (g)HH Measure
Water18 c
Tablea20010 pcs
Sugar (muscovado)3001 c
Milk evap7503 c
Malunggay powder(powder) 302 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.Total Cooked Weight (g):
3,720 gNo. of servings:
25
Size per serving:
1 cupWeight per serving (g):
148.50 gTotal coking/preparation time:
45 min.Total Cost of the Recipe:
P152.85Total Cost per Serving:
P6.10Energy:1600 kcal
-8 %
Protein:43 g
-6 %
Vit A:
400 ugRE
-14 %
MORINGA ORANGE KALAMANSI JUICE
Food Item & DescriptionAP wt (g)HH Measure
Malunggay, powdered107.1412 Tbsp
Kalamansi2052.63100 pcs
Sugar, brown100.007 c
Cube ice--
Water-5 liters
Oranges, sliced97.8310 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.Total Cooked Weight (g):
5,300No. of servings:
25
Size per serving:
1 glassWeight per serving (g):
215Total coking/preparation time:
30 minsTotal Cost of the Recipe:
P295.50Cost per Serving:
P11.70
Energy:1600 kcal
-2.03%
Protein:43 g
-0.65%
Vit A:
400 ugRE
-7.77%
MORINGA n CREAM SHAKEFood Item & DescriptionAP wt (g)HH Measure
Mango, ripe1228.456 c
Melon, ripe2063.4910 c
Sugar, white6004 c
Milk, evaporated1060.55 c
Malunggay powder80.36 (leaves)3 Tbsp
Cube ice1250 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.
Total Cooked Weight (g):
4,935No. of servings:
25
Size per serving:
1 glassWeight per serving (g):
197.40Total coking/preparation time:
30 minsTotal Cost of the Recipe:
P350.30Total Cost per Serving:
P14.00Energy:1600 kcal
-13 %
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
ComponentPodsLeavesLeaf Powder
Moisture ()86.975.07.5
Calories2692205
Protein (g)2.56.727.1
Fat (g)0.11.72.3
Carbohydrate (g)3.713.438.2
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 GLANCETypes 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 WEIGHTS60 drops. . . . 1 teaspoon2 cups. . . . 1 pint
3 teaspoon. . . . 1 tablespoon2 pints. . . . 1 quart
4 tablespoons. . . . cup4 cups. . . . 1 pound
8 tablespoons. . . . cup16 ounces. . . . 1 pound
12 tablespoons. . . . cup2.2 pounds. . . . 1 quart
16 tablespoons. . . . 1 cup4 quarts. . . . 1 gallon
4 tablespoons. . . . 1 ouncedash. . . . 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 TermsSlice -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