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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 MIX

Food Item & Description

AP wt. (g)

HH Measure

Oil
Tokwa
Garlic, minced
Onion, chopped
Pork, cubes
Carrots, stripped
Baguio beans
Mungo sprouted
Pepper, ground
Patis
Salt, iodized
Malunggay leaves

315
700
70.59
64.52
1075
390.24
500
351.65

1c
4c
4 Tbsp
4 Tbsp
5c
4c
6c
4c
2 tsp
3 Tbsp
2 tsp
5c

45
10
267.86

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):
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

2,580
25
103
103
1 hour & 20 min
P317.88
P12.70
-

19 %
30 %
92 %

UKOY MAKALHIP

Food Item & Description

AP wt. (g)

HH Measure

Squash
Malunggay leaves
Arina ( All Purpose Flour )
Black pepper
Salt
Onion
Carrot
Shrimp, freshwater (small)
Egg, chicken, whole
Oil, coconut
Vinegar, coconut
Salt
Garlic
Pepper, ground
Sweet potato, yellow
Kinchay
Milk, evaporated

2760.56
107.14
620
0
45
188.17
195.12
1040
413.79
125
416
15
11.76
17.65
715.91
78.95
265

14 c
2c
4c
3 Tbsp
3 Tbsp
1c
2c
8c
8 pcs
3c
1c
1 tsp
1 Tbsp
1 Tbsp
4c
4 Tbsp
1c

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):
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:

1600 kcal
43 g

3889
25 pcs
2 pcs
155.4
1 hour
P319.85
P12.80
-

18 %
36 %

Vit A:

400 ug RE

85 %

GREEN LOG

Food Item & Description

AP wt. (g)

HH Measure

Carrot, grated
Cheese, filled
Bell pepper, red, chopped
Onion, chopped
Bread white loaf
Pork boston butt, lean
Malunggay leaves, chopped
Eggs
Raisin
Salt
Pickle relish
Flour, all purpose
Cooking oil

195
55
88
113
448
1290
80
517
70
20
120
75
105

2c
c
c
c
16 slices
6c
1c
10 pcs
c
5 tsp
c
c
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):
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

2397
25
1 pc
96 g
1 hour
P370.40
P14.80
-

20 %
33 %
66 %

MALU-LOLLIPOP

Food Item & Description

AP wt. (g)

HH Measure

Chicken wings
Calamansi juice
Ground pepper
Garlic, minced
Iodized salt
Bread crumbs
Malunggay powder

2125
289.4

25 pcs
c
1 Tbsp
2 Tbsp
6 Tbsp
4c
2 Tbsp

23.53
30
475
60 (leaves)
20 (powder)
362
125

Eggs
Cooking oil

7 pcs
2c

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):
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

2050
25
2 pcs
80
1 hr & 30 mins.
P361.77
P14.50
-

19 %
46 %
23 %

MALU PINAKBET

Food Item & Description

AP wt. (g)

HH Measure

Oil
Garlic, minced
Onion, sliced
Tomato
Ginger
Pork boston butt, lean
Bagoong dilis
Kamote, dilaw, grated
Sitaw, bunga, berde
Ampalaya, bunga
Eggplant
Okra
Kalabasa,bunga
Malunggay dahon

180
58.82
86.02
353.54
27.03
1290
150
1272.73
580.65
402
148
200
1183
321.43

18 Tbsp
10 tsp
8 Tbsp
2c
2 Tbsp
6c
c
8c
6c
3c
1c
2c
6c
6c

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):
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:

4969.5
25 pcs
1c
198.7
1 hour
P354.77
P14.19

Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

20 %
28 %
77 %

MALUNGGAY FISH BALLS W/ SWEET & SOUR SAUCE

Food Item & Description

AP wt. (g)

HH Measure

Tuna flakes
Arina
Malunggay dahon, chopped
Garlic, minced
Onion, chopped
Carrots, grated
Eggs, beaten
Iodized salt
Cooking oil

1500
310
267.86
23.53
150.54
195.12
517.24
30
125

15 c
2c
2c
2 Tbsp
1c
1c
9 pcs
2 Tbsp
2c

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):
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

2740
3 pcs
111.16 g
111.16 g
1 hr & 30 mins.
P309.91
P12.40
-

20 %
30 %
33 %

PORK POCHERO ala MORINGA


Food Item & Description

AP Wt. (g)

HH Measure

Garlic, sliced
Cooking oil
Pork liempo, cut into cube
Water
Banana saba, cut into half
Sweet potato, cut to quarter
Baguio Beans, cut into half
Tomatoes, sliced
Green onions, sliced
Malunggay leaves
Iodized salt

12.05
75.00
1612.50
4561.40
511.36
260.42
777.78
64.94
535.71
50.00

1 Tbsp
5 tsp
5c
25 pcs
2c
2c
5c
5 tsp
10 c
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:
No. of Servings:
Size per Serving:
Weight per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost per Serving:

4,470 g
25
Soup bowl
180 g
45 mins.
P411.92
P16.50

Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

24.54%
31.99%
60.34%

MORINGA VEGGIE PATTIES

Food Item & Description

AP wt (g)

HH Measure

Kalabasa, boiled, ground


Ground pork
Shrimp, tagunton, peeled, chopped
Egg, beaten
Garlic, minced
Onion, sliced
Flour
Iodized Salt
Pepper, ground
Raisins
Malunggay leaves
Cooking oil

1500.00
968.00
750.00
689.66
564.71
578.31
400.00
50.00
0.00
300.00
428.57
125.00

10 c
4c
3c
8 pcs
2c
2c
4c
10 tsp
5 tsp
2c
8c
4c

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:


No. of Servings:
Size per Serving:
Weight per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost per Serving:

3,625 g
25
145
1 hr and 20 mins.
P450.35
P18.00

Energy:
Protein:
Vit A:

1600 kcal
43 g
400ug RE

44.13%
37.87%
75.27%

PICADILLO con MORINGA

Food Item & Description

AP wt. (g)

HH Measure

Cooking oil
Ground beef, lean meat
Garlic, minced
Onions, sliced
Tomatoes, chopped
Water
Sweet potato, cubed
Salt
Dash of pepper
Malunggay leaves
Soy sauce

630.00
1766.30
58.82
80.36
1838.38
786.52
25.00
535.71
50.00

3c
6c
10 tsp
20 tsp
13 c
2c
5c
5 tsp
10 c
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:


No. of Servings:
Size per Serving:
Weight per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost per Serving:

5,500 gms
25
Sauce plate
220 g
1 hr & 10 mins.
P384.32
P15.37

Energy:
Protein:
Vit A:

1600 kcal
43.8g
400 ug RE

23.89%
39.31%
55.64%

MORINGA SHANGHAI ROLLS


Food Item & Description

AP wt (g)

HH Measure

Ground Pork
Onion, minced
Garlic, minced
Carrots, cubed
Flour
Eggs
Tomato sauce
Kinchay
Malunggay leaves
Iodized salt
Lumpia wrapper
Cooking oil

886.60
421.69
411.76
292.68
155.00
206.90
313.00
118.42
107.14
25.00
1100.00
630.00

4c
2c
2c
3c
1c
4 pcs
1c
6 tsp
2c
5 tsp
100 pcs
3c

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:
No. of servings:
Size per serving:
Weight per serving:
Total coking/preparation time:
Total Cost of the Recipe:

1,875
25
5 inches/pc
75 (3pc/serving)
1 hour & 20 mins
P385.5

Cost per Serving:


Energy:
1600 kcal
Protein:
43 g
Vit A: 400 ug RE

P15.42
-

23.33%
30.16%
66.9%

PANCIT CANTON con MORINGA

Food Item & Description

AP wt. (g)

HH Measure

Cooking oil
Garlic, minced
Onion, sliced
Pork liempo, sliced thinly
Shrimps, tagunton, shelled
Baguio beans, cut into 1 diagonally
Carrots, peeled, thinly sliced
Cabbage, thinly sliced
Malunggay leaves
Water
Soy sauce
Salt to taste
Pancit canton

125.00
176.47
180.72
750.00
600.00
625.00
439.02
1481.48
267.86
225.00
25.00
625.00

10 tsp
10 tsp
10 tsp
5c
2c
2c
1c
5c
5c
10 c
15 tsp
5 tsp
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:


No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

3,920 g
25
Snack plate
230
50 mins
358.15
14.35
-

22.15%
37.95%
224.3%

MORINGA SHRIMPS ROYALE


Food Item & Description

AP wt (g)

HH Measure

Shrimps, tagunton
Salt, iodized
Onion, chopped
Garlic, minced
Squash, strips
Flour, all-purpose
Eggs, beaten
Malunggay leaves
Cooking oil

1300
75
361.45
117.65
1690.14
930
600
161
125

10 c
5 Tbsp
2c
10 Tbsp
8c
6c
10 pcs
3c
3c

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 :
No. of servings:
Size per serving:
Weight per serving :
Total coking/preparation time:
Total Cost of the Recipe:
Cost per Serving:
Energy:

1600 kcal

2,250
25
3x2
90
1 hr & 20 mins
P362.14
P14.48
17.06%

Protein:
Vit A:

43 g
400 ug RE

41.78%
50.16%

FISH PIMIENTO-MALUNGGAY

Food Item & Description

AP wt. (g)

HH Measure

Pimiento (bell pepper)


Malunggay leaves, fresh, chopped
Fried Fish Galunggong, flaked
Garlic bulb minced
Eggs, chicken, whole beaten
Squash fruit grated
Flour, all purpose
Bread crumbs (toasted)
Ground pepper
Margarine, melted
Iodized salt
Banana leaves wilted optional

235.29
178
3428.57
29.41
1068.1
1014.08
465
350
16.85
125
15

1c
10 c
16 c
2 Tbsp
20 pcs
7c
3c
7c
2 Tbsp
c
1 tsp

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):
No. of Servings:
Size Per Serving:
Weight Per Serving:

4,250 g
25
170 g
9.14 cm x 6.35 cm

Total Cooking Preparation Time:


Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

45 minutes
P328.25
P13.10
-

20 %
54 %
67 %

MORINGA BALLS in CREAM SAUCE

Food Item & Description

AP wt. (g)

HH Measure

Malunggay leaves, fresh


Tuna Yellow-fin, flakes
Garlic bulb, minced
Ground pepper
Egg chicken, whole
All purpose flour
Gisantes de lata
Bread, toasted
Oil coconut
Salt coarse

44.6
2574.63
35.29
16.85
1293.1
155
500
475
125
25

5 Tbsp
17 c
3 Tbsp
1 Tbsp
20 c
1c
3c
9c
5c
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.
Total Cooked Weight (g):
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:

2,625 g
25 pcs
3.81 cm x 3.81 cm 3 pcs
105 g
35 minutes
P384.50
P15.40

Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

20 %
60 %
62 %

MALU- PATTIES

Food Item & Description

AP wt. (g)

HH Measure

Malunggay leaves fresh


Banana heart (batuan)
Carrots, cubed
Eggplant (boiled)
Garlic (bulb, minced)
Onion (Bombay, bulb)
Egg (chicken whole)
Bread (toasted, toast)
Pork (ground lean meat)
Soy sauce
Salt (coarse)
Oil, coconut
Pepper (ground) paminta

535.71
961.54
292.68
197.8
41.18
37.63
925
265
1030.93
20
30
125
15

7c
7c
2c
3c
c
c
15 pcs
5c
1 kl
2 Tbsp
2 Tbsp
5c
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.
7. Fry until golden brown.
Total Weight Raw (g):
Total Cooked Weight (g)

3,240 g
2,625

Weight Per Serving:


No. of serving:
Size per serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

105 g
25
10.16 cm x 7.62 cm 1 pc
1 hour
P326.90
P13.10
-

18 %
32%
97%

MALU CRISPIES

Food Item & Description

AP wt. (g)

HH Measure

Malunggay leaves
Chicken, flake and minced
Onions minced
Garlic (bulb, minced)
Shrimps (tagunton, chopped finely)
Toge (newly sprout)
Iodized salt
Pepper (ground) paminta
Eggs (whole, well beaten)
Cornstarch
Bread crumbs (toasted)
Oil, coconut

535.71
1607.14
150.54
24
720
549
45
8.99
15
200
185
125

10 c
6c
6 Tbsp
2 Tbsp
4c
6c
3 Tbsp
2 Tbsp
15 pcs
2c
3c
5c

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:
No. of Servings:
Size Per Serving:

3,375 g
25
135 g

Weight Per Serving:


Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

2 pcs at 67.5 g = 135 g


1 hour
P379.90
P15.20
-

17%
72%
67%

MALULAI

Food Item & Description

AP wt. (g)

HH Measure

Shrimp, small tagunton


Malunggay leaves, fresh
Coconut meat grated
Onion sliced chopped
Garlic chopped
Bagoong hipon
Gabi leaves whole
Ginger crushed
Onions spring
Tomatoes sliced
Sili halaba
Coconut milk 1st extract

450
535.71
2812.5
37.63
41.18
70
590.91
67.57
38.96
70.71
36.84
3214.29

2c
10 c
2c
c
c
5 Tbsp
25 pcs
5 Tbsp
10 pcs
c
5 pcs
1c

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)


Weight Per Serving:
No. of serving:
Size per serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

2,225 g
89 g
25
8.89 cm x 2.54 cm
40 minutes
P203.50
P8.15
-

19 %
22 %
85 %

MALU SUPREME

Food Item & Description

AP wt. (g)

HH Measure

Sweet corn, yellow young fresh


Water
Cooking oil
Garlic (bulb, minced)
Onion, Bombay, bulb, sliced
Tomatoes, ripe, sliced
Pork, lean, ground
Malunggay leaves, fresh
Iodized salt, to taste
Black pepper, powdered
Bread, toasted, cube

1500
0
50
47.06
43.01
85.86
412.37
535.71
45
0
400

8c
12 c
7c
c
3 tsp
c
2c
10 c
3 Tbsp
2 Tbsp
4c

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)
Weight Per Serving:
No. of serving:
Size per serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

5,750 g
230 g
25
1 cup
1 hour & 7 mins.
P128.75
P5.15
-

15 %
18%
49%

GUINATAAN MUNGGO con MORINGA

Food Item & Description

AP wt. (g)

HH Measure

Munggo, bean seed, green, dried


Water
Cooking oil
Dilis, tuyo
Garlic, minced
Onion, sliced
Ginger, stripped
Tomato, minced
Squash, cubed x
Coconut cream
Salt Iodized
Malunggay leaves

675

3c
15 c
3T
2c
4 Tbsp
4 Tbsp
2 Tbsp
4 Tbsp
5c
4c
3 Tbsp
6c

140
140
235
38.71
36.49
36.36
1084.51
1,200
45
321.43

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:


No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

5,760 g
25
1c
230 g
55 mins
P143.39
P5.75
-

20%
35%
36%

MORINGA CORN SOUP

Food Item & Description

AP wt. (g)

HH Measure

Cooking oil
Tokwa, cubed, fried
Garlic, minced
Onions, chopped
Tomatoes, minced
Shrimp, shelled
Fresh corn, grated
Chicken cubes, dissolve in water
Malunggay leaves
Quail eggs, boiled, shelled
Iodized salt
Onion, spring, sliced

158
263
82
75
71
540
1400
40
321.43
568
30
52

c
2c
1c
2 Tbsp
3c
c
6c
4 cubes
3c
50 pcs
2 Tbsp
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:


No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

5,590 g
25
1 c w/ 2 quail eggs per serving
225 g
1 hr
P340.96
P13.65
-

21%
31%
49%

MORINGA ala CUBANA

Food Item & Description

AP wt. (g)

HH Measure

Rice glutinous
Rice, well milled
Chicken cubes
Oil, coconut
Garlic
Chicken
Carrots
Iodized Salt
Malunggay Powder
Eggs, hard-boiled, shelled

500
500
20
210
82.35
803.57
97.56
15
53.57
1293.1

2c
2c
2 cubes
1c
c
3c
1c
1 Tbsp
2 Tbsp
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.
Total Cooked Weight:

2,895 g

No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

25
c + 1 pc hard boiled egg
160 g
1 hr & 15 min.
P183.50
P11.35
-

20%
32%
53%

MALUNGGABI BALLS

Food Item & Description

AP wt. (g)

HH Measure

Gabi, raw, shredded


Egg, beaten
Tomato, minced
Bread crumbs
Carrots, shredded
Onions
Tuna, boiled, flaked
Iodized salt
Malunggay, powder
Bread crumbs
Coconut oil

467.53
455
70.71
380
195.12
858.2
160.71
45
315
37.63
380

3c
6 pcs
c
4c
1c
5c
6T
3 tsp
1c
c
3c

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:
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:

1,600 g
25
4 pcs
64 g (16 g/pc)
20 mins.

Total Cost of the Recipe:


Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

P274.45
P11.00
-

20%
25%
59%

LUMPIA con MORINGA

Food Item & Description

AP wt. (g)

HH Measure

Garlic, minced
Onion, minced
Margarine, fortified
Shrimps, shelled, boiled, sliced
Sweet potato, boiled, cubed
Squash, striped
Banana heart, sliced boiled water squeezed out
Iodized salt
Malunggay leaves
Eggs, beaten
Spring roll (lumpia wrapper)
Cooking oil

41.18
37.63
20
540
409
507.04
1038.36
15
107.14
465.52
1100
210

c
c
2 Tbsp
3c
3c
3c
6c
1t
2c
9 pcs
100 pcs
1c

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:


No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

2,750 g
25
2 pcs
110
55 mins.
P267.00
P10.70
-

19%
28%
32%

MORINGA TORTA

Food Item & Description

AP wt. (g)

HH Measure

Munggo, green, broiled, mashed


Hipon, tagunton, shelled, chopped
Carrots, cubed
Sweet potato, white, cubed
Malunggay, leaves, powder
Flour
Eggs, beaten
Garlic, bulb, minced
Onion, minced
Iodized salt
Cooking oil

450
540
195
269.66
160.71
465
362
41.18
37.63
37.5
368

2c
3c
2c
3c
3 c/6 Tbsp
3c
7 pcs
c
c
2 Tbsp
1c

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:
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:

1,850
25
2 pcs/serving
74 g
1 hr & 30 mins.

Total Cost of the Recipe:


Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

P214.05
P8.90
-

21%
37%
49%

MAJA MORINGA
Food Item & Description

AP Wt (g)

HH Measure

Malunggay leaves, powdered


Cornstarch
White sugar
Corn cream
Evap m ilk
Coconut Milk (thick)
Vanilla extract
Peanut, roasted, pounded

375
200
450
424
250
975

7 Tbsp
2c
1c
1c
1c
3c

177

1c

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 :
No. of servings:
Size per serving:
Weight per serving :
Total coking/preparation time:

2,240 g
25
1 slice
80 g
20 min

Total Cost of the Recipe:


Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

P150.28
P5.30
-

16 %
12%
27 %

MALU BUCHI-BUCHI
Food Item & Description

AP Wt (g)

HH Measure

Red kidney beans, boiled smashed


Young coconut meat, chopped
Sugar, brown
Malunggay powder
Glutinous Rice powder
Water
Sesame seeds
Cooking oil

440
964.29
225
107.14
520

2 1/3 c
1c
1c
4 Tbsp
2c
c
1c
4c

Procedure:
Filling 1.
2.
Dough:
1.
2.
3.
4.
5.

150
480

Boil red beans until done and mash.


Cook together mashed red beans and young coconut meat until well
blended.
Mix glutinous rice powder and Malunggay powder with cup water in a
mixing bowl.
Knead until smooth.
Measure about 2 Tbsp of the dough and flatten.
Place 1 Tbsp filling at the center of the dough and form into balls.
Roll the ball in sesame seeds and deep fry for about 5 minutes.

Total Cooked Weight :


No. of servings:
Size per serving:
Weight per serving :

1,250
25
2 pcs
50 g

Total coking/preparation time:


Total Cost of the Recipe:
Cost per Serving:

1 hour and 15 min


P170.15
P6.80

Energy:
Protein:
Vit A:

12 %
9%
7%

1600 kcal
43 g
400 ugRE

MALU MUNCHKINS
Food Item & Description

AP Wt (g)

HH Measure

Graham cracker, choco flavor


Malunggay, powder
Iodized salt, a pinch
Milk, condensed
Sugar, refined

830
133.93

3c
5 Tbsp

387
150

4c
1c

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 :
No. of servings:
Weight per serving :
Size per serving:
Total coking/preparation time:
Total Cost of the Recipe:
Cost per Serving:
Energy:
Protein:

1600 kcal
43 g

1,930 g
25
80 g
3.81 cm x 3.81 cm 2 pc
20 mins.
P163.50
P6.50
22 %
17 %

Vit A:

400 ugRE

42 %

MALUNGGAY PAN CAKE


Food Item & Description

AP Wt (g)

HH Measure

Flour
Baking powder
Salt
Malunggay powder
Sugar, white
Butter, melted
Eggs, beaten
Calamansi juice
Milk, evaporated
Water

775
35
7
80.36
300 g
150 g
362.07
144.74
133

5c
3 Tbsp
tsp
3 Tbsp
1c
c
7 pcs
1/8 c
c
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 :
No. of servings:
Size per serving:
Weight per serving :

1,534 g
25
1 pc
61g

Total coking/preparation time:


Total Cost of the Recipe:
Cost per Serving:

45 min
P183.28
P7.35

Energy:
Protein:
Vit A:

15 %
13 %
23 %

1600 kcal
43 g
400 ugRE

MALUNGGAY PUDDING
Food Item & Description

AP Wt (g)

HH Measure

Margarine
Bread, pandesal, crushed
Milk evaporated
Sugar brown
Raisin, optional
Malunggay leaves ( powdered )
Eggs, chicken, whole, beaten

50

5 Tbsp

900
1350
480
360
339.29
155.17

25 c
5c
2c
1c
7c
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 :
No. of servings:
Size per serving :
Weight per serving:
Total coking/preparation time:

3200 g
25
8.89 cm x 3.81 cm
128 g
1 hour

Total Cost of the Recipe:


Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

P365.45
P14.60
-

22 %
22 %
45 %

MORINGA CHAMPORADO

Food Item & Description

AP wt (g)

HH Measure

Water
Malagkit, bigas
Cocoa
Sugar, brown
Malunggay leaves, powdered
Milk, evaporated

0.00
1250.00
300.00
1125.00
323
1200.00

14 c
7c
2c
7c
8 Tbsp
5c

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):
No. of servings:
Size per serving:
Weight per serving (g):
Total coking/preparation time:
Total Cost of the Recipe:
Cost per Serving:

11,000
25
soup bowl
440 g
45 minutes.
P214.95
P8.60

Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

29.41%
22.75%
26.81%

PANCIT CANTON con MORINGA

Food Item & Description

AP wt. (g)

HH Measure

Cooking oil
Garlic, minced
Onion, sliced
Pork liempo, sliced thinly
Shrimps, tagunton, shelled
Baguio beans, cut into 1 diagonally
Carrots, peeled, thinly sliced
Cabbage, thinly sliced
Malunggay leaves
Water
Soy sauce
Salt to taste
Pancit canton

125.00
176.47
180.72
750.00
600.00
625.00
439.02
1481.48
267.86
75.00
25.00
625.00

10 tsp
10 tsp
10 tsp
5c
2c
2c
1c
5c
5c
10 c
5 Tbsp
5 tsp
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.
20.
21.
22.

Put pancit canton noodles.


Mix half of the sauted ingredients to the pancit noodles. Cook for 3 more minutes.
Place in a platter.
Serve hot with slice of Calamansi.

Total Cooked Weight:


No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

3,920 g
25
Snack plate
230
50 mins
358.15
14.35
-

22.15%
37.95%
224.3%

TURON con MALUNGGAY


Food Item & Description

AP Wt (g)

HH Measure

Saba, ripe
Langka
Sugar, brown
Lumpia wrapper
Malunggay leaves, chopped
Cooking oil

6140.35
385.29
563.00
550.00
535.71
125.00

50 pcs
1c
3c
50 pcs
10 c
5c

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 :
No. of servings:
Size per serving:

3,500 g
25
5 inches

Weight per serving :


Total coking/preparation time:
Total Cost of the Recipe:
Cost per Serving:

140 g
50 mins
P272.47
P10.90

Energy:
Protein:
Vit A:

33.03%
14.51%
61.34%

1600 kcal
43 g
400 ugRE

TURONES de MALUNGGAY
Food Item & Description

AP Wt (g)

HH Measure

Malunggay leaves
Peanut w/o skin
Carrot, grated
Sugar, muscovado
Spring roll wrapper
Langka Hinog, strips
Oil coconut
Sesame seed dried
Sugar, muscovado

321
280
390
100
550
150
235
105
50

6c
2c
4c
1c
50 pcs
1c
1c
1c
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 :


No. of servings:
Size per serving:
Weight per serving :
Total coking/preparation time:
Total Cost of the Recipe:
Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

1750 g
25
1 pc
70 g
1 hr & 30 mins
P132.70
P5.30
15 %
16 %
77 %

UKOY MAKALHIP

Food Item & Description

AP wt. (g)

HH Measure

Squash
Malunggay leaves
Arina
Black pepper
Salt
Onion
Carrot
Shrimp, freshwater (small)
Egg, chicken, whole
Oil, coconut
Vinegar, coconut
Salt
Garlic
Pepper, ground
Sweet potato, yellow
Kinchay

2760.56
107.14
620
0
45
188.17
195.12
1040
413.79
125
416
15
11.76
17.65
715.91
78.95

14 c
2c
4c
3 Tbsp
3 Tbsp
1c
2c
8c
8 pcs
3c
1c
1 tsp
1 Tbsp
1 Tbsp
4c
4 Tbsp

Milk, evaporated

265

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):
No. of Servings:
Size Per Serving:
Weight Per Serving:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ug RE

3889
25 pcs
2 pcs
155.4
1 hour
P319.85
P12.80
-

18 %
36 %
85 %

1c

BUKO PANDAN MALUNGGAY DELIGHT

Food Item & Description

AP wt (g)

HH Measure

Pandan leaves
Water
Buko
Buko juice
Sugar, refined white
Malunggay leaves, powdered

0.00
0.00
8928.57
6250.00
1350.00
44.64

4 pcs
3c
(10) pcs 5 c
25 c
4c
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 bukopandan mixture.
4. Add sugar and shredded coconut meat and stir thoroughly.
5. Serve with ice.
Total Cooked Weight (g):
No. of servings:
Size per serving:
Weight per serving (g):
Total coking/preparation time:
Total Cost of the Recipe:
Total Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

1,500
25
1 glass
220 or 220 ml
30 mins
P169.15
P6.75
-

36.15%
9.02%
3.23%

MALUNGGAY DELIGHT
Food Item & Description

AP wt (g)

HH Measure

Water
Pandan leaves
Malunggay leaves
Malunggay decoction
Gulaman bar
Sugar, white
Calamansi
Sugar, brown
Sago, cooked

535.71
591
300
868.42
450
301.5

20 c
10 pcs
10 c
3c
2 bars
1c
c
3c
9c

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):
No. of servings:
Size per serving:
Weight per serving (g):
Total coking/preparation time:
Total Cost of the Recipe:
Total Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

6,250
25
1 glass
250 ml
1 hour
P123.58
P4.95
-

14 %
3%
39 %

MALUNGGAY SHAKE

Food Item & Description

AP wt (g)

HH Measure

Malunggay powder
Milk evaporated
Green Indian mango
Calamansi juice
Sugar refined
Iodized salt
Ice, crushed

133.93 (leaves)
2,150
2,543.86
121.05
1,200
-

5 Tbsp
10 c
10 c
10 c
10 Tbsp
pinch

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:
Total Cooked Weight (g):
No. of servings:
Weight per serving:
Size per serving:
Total coking/preparation time:
Total Cost of the Recipe:
Total Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

7,050 g
7,050 g
25
282 g
1 glass
30 min
P321.60
P12.85
-

22 %
16 %
40 %

MPTC SAGO COOLERS (Malunggay, Pandan, Tanglad, Calamansi)


Food Item & Description

AP wt (g)

HH Measure

Water extract from Pandan and Tanglad Leaves


Water
Malunggay leaves
Calamansi juice
Sugar brown
Sago cooled
Ice cubes, as desired

10 c
267.86
1447.37
750
720

6c
5c
5 Tbsp
5c
5c

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):
No. of servings:
Size per serving:
Total coking/preparation time:
Total Cost of the Recipe:
Total Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

7050 g
25
1 glass
20 25 min
P70.50
P3.00
-

10 %
2 %
20 %

MORINGA-CALA-PINE JUICE
Food Item & Description

AP wt (g)

HH Measure

Malunggay leaves, boiled, juice extracted


Pineapple juice undiluted
Calamansi juice
Sugar, brown
Water

642.86
2,550
578.95
750

12 c
10 c
c
5c
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
Total Cooked Weight (g):
No. of servings:
Size per serving:
Weight per serving (g):
Total coking/preparation time:
Total Cost of the Recipe:
Total Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

6,590 g
25
1 glass
264 g
20 min
P145.61
P5.85
-

9%
2%
47 %

MORINGA CHOCO
Food Item & Description

AP wt (g)

HH Measure

Water
Tablea
Sugar (muscovado)
Milk evap
Malunggay powder

200
300
750
(powder) 30
(leaves) 30

18 c
10 pcs
1c
3c
2 Tbsp

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):
No. of servings:
Size per serving:
Weight per serving (g):
Total coking/preparation time:
Total Cost of the Recipe:
Total Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

3,720 g
25
1 cup
148.50 g
45 min.
P152.85
P6.10
-

8%
6%
14 %

MORINGA ORANGE KALAMANSI JUICE

Food Item & Description

AP wt (g)

HH Measure

Malunggay, powdered
Kalamansi
Sugar, brown
Cube ice
Water
Oranges, sliced

107.14
2052.63
100.00
97.83

12 Tbsp
100 pcs
7c
5 liters
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.
Total Cooked Weight (g):
No. of servings:
Size per serving:
Weight per serving (g):
Total coking/preparation time:
Total Cost of the Recipe:
Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

5,300
25
1 glass
215
30 mins
P295.50
P11.70
-

2.03%
0.65%
7.77%

MORINGA n CREAM SHAKE

Food Item & Description

AP wt (g)

HH Measure

Mango, ripe
Melon, ripe
Sugar, white
Milk, evaporated
Malunggay powder
Cube ice

1228.45
2063.49
600
1060.5
80.36 (leaves)

6c
10 c
4c
5c
3 Tbsp
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.
Total Cooked Weight (g):
No. of servings:
Size per serving:
Weight per serving (g):
Total coking/preparation time:
Total Cost of the Recipe:
Total Cost per Serving:
Energy:
Protein:
Vit A:

1600 kcal
43 g
400 ugRE

4,935
25
1 glass
197.40
30 mins
P350.30
P14.00
-

13 %
9%
64 %

BASIC INFORMATION ON MALUNGGAY

Taxonomy
Kingdom:
Division:
Class:
Order:
Family:
Genus:
Species:
Scientific name:

Plantae
Magnoliophyta
Magnoliopsida
Brassicales
Moringaceae
Moringa
Oleifera
Moringa oleifera Lamn

Common Names
English Name:

Horseradish tree, Drumstick tree, West


India Ben
Malunggay (Tagalog)
Marunggay (Ilocano)
Kalamunggay,
Kamunggay,
Balunggay,
Kamalunggay (Visaya)

Filipino Names:

Origin:

Sub-Himalayan
Subcontinent

Tracts

Occurrence and
cultivation:
Growth and Size:

All over the tropics

of

the

Indian

Perennial, fast growing, and can grow up to


12 meters in height

Nutritional Profile
It has

4
7
4
3
2

times
times
times
times
times

the
the
the
the
the

Component
Moisture ()
Calories

calcium in milk
vitamin C in orange
vitamin A in carrot
potassium in banana
protein in milk

Pods

Leaves

86.9
26

75.0
92

Leaf
Powder
7.5
205

Protein (g)
Fat (g)
Carbohydrate (g)
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)

2.5
0.1
3.7

6.7
1.7
13.4

27.1
2.3
38.2

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 leveledoff with a spatula or knife.

TABLE OF MEASURES AND EQUIVALENT WEIGHTS

60 drops
3 teaspoon
4
tablespoons
8
tablespoons
12
tablespoons
16
tablespoons
4
tablespoons

.
.
.
.
.
.
.
.
.
.
.
.
.
.

..

1 teaspoon

2 cups

..

1 tablespoon

2 pints

..

cup

4 cups

..

cup

16 ounces

..

cup

2.2 pounds

..

1 cup

4 quarts

..

1 ounce

dash

.
.
.
.
.
.
.
.
.
.
.
.
.
.

..

1 pint

..

1 quart

..

1 pound

..

1 pound

..

1 quart

..

1 gallon

..

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
Tablespoon
Cups
Pint
Quart
Gallon
Pound

tsp
Tbsp
c
pt
qt.
gal
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
infection

borne
-

a disease that results from eating food


containing harmful micro-organism

Food
intoxication

borne

a disease that results from eating food


containing toxins from bacteria, molds or
certain plants or animals

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 handlers

Food hygiene

all conditions and measures necessary to


ensure the safety and suitability of food at
all stages of the food chain

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


human consumption
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

First in,
(FIFO)

first

out

is acceptable
according to

for
its

Toxins

are poisons that are produced by microorganisms, carried by fish, or released by


plants
Cooking Terms

Slice
Chop
Cube
Fry

Deep fry

Mix
Boil

Combine
Drain
Dredge

Grease
Sift
Juliene
Chill
Broil
Saute
Pan broil

Cut

To cut thinly
To cut into very small pieces
To cut into square inch on larger
To fry with the use of small amount of
shortening
To fry with the use of large amount of
shortening
To mix two or more ingredients
To bring to a boil until large bubbles may
appear
To combine two or more ingredients
To remove excess water or fat
To coat with the mixture of flour and
seasoning
To spread small amount of margarine
To remove large particles
To cut into strips
To place mixture into the refrigerator
To cook by dry heat with use of charcoal
To cook less than 5 minutes
To cook over medium heat until fat comes
out
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.
Journal, 2001)

The Miracle Tree (Trees for Life

Journal /www.TFL

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