Malunggay

and Corn
Soup
Recipe

COOKING PROCEDURE
INGREDIENTS
 5 cups chicken broth.  Heat water or chicken
 3 pieces corn, grated. stock until it simmers.
 2 bunches malunggay  Add the onions and
leaves (moringa) grated corn and let it
 1 medium onion, simmer again for 10
chopped. minutes or until the corn
 Salt to add some taste. is cooked.
 Season with salt and
pepper, then add the
malunggay leaves and
turn off the heat
immediately.

INGREDIENTS
 2 chicken, (use leg
quarters), cut.
 salt, to taste.
 2 tablespoons canola oil.
 1 tablespoon white
onion, chopped.
 1 tablespoon garlic,
chopped.
 2 tablespoons ginger,
julienned.
 1 1/2 tablespoons fish
sauce (patis)
 4 to 5 cups water.
Tinola with
Malunggay
Recipe
COOKING PROCEDURE
 Season chicken with salt
and pepper.
 Heat oil over medium
heat then sauté onions,
garlic and ginger.
 Add enough water to
cover chicken, and bring
to a boil.
 Reduce the heat and
allow to simmer for
about 8-10 minutes.
 Chicken and
Malunggay
Soup with
Coconut Milk
Recipe
COOKING PROCEDURE
INGREDIENTS
 Heat the cooking oil in a pot.
 Sauté the garlic, ginger, onion,
 2 large chicken breasts, thinly
chili’s and lemongrass until
sliced
fragrant.
 3 to 4 c. of malunggay leaves
 Add the chicken strips and
 1 onion, thinly sliced
cook until no longer pink.
 6 cloves of garlic, minced
 Add the kaffir lime leaves.
 a thumb-sized piece of ginger,
 Stir and cook for a couple of
peeled and finely sliced
minutes.
 2 stalks of lemongrass, finely
 Pour in the broth. Season with
sliced (see tips)
fish sauce.
 2 kaffir lime leaves, torn
 Bring to the boil, lower the
 2 to 4 bird’s eye chilis (siling
heat, cover and simmer for 15
labuyo), finely chopped
minutes or until the chicken is
 2 tbsps. of vegetable cooking
done.
oil
 Pour in the coconut cream.
 4 c. of broth
 Add the malunggay leaves,
 2 c. of coconut cream
pressing them down into the
 patis (fish sauce) to taste
liquid. When the soup boils,
count two minutes then turn off
the heat. Don’t overcook the
malunggay leaves unless you
want them to turn bitter.

INGREDIENTS
 1 1⁄2lbs round steaks, 1 inch
thick
 3tablespoons vegetable oil
 1 minced garlic clove
 1⁄2 teaspoon salt
 2teaspoons minced fresh
ginger
 1⁄2teaspoon ground pepper
 2large green peppers, thinly
sliced
 1large onion, thinly sliced
 8ounces sliced water
chestnuts, drained
 1⁄2cup soy sauce
 1teaspoon sugar
 2⁄3cup beef bouillon (liquid)
 1tablespoon cornstarch
 1⁄3cup water
Chinese
Pepper
Steak
Recipe
COOKING PROCEDURE
 Place round steak in freezer for
30 minutes to get firm.
 Remove from freezer, trim off
fat, and slice into 1/8 inch
thick.
 Place oil into wok and heat up
oil.
 Add garlic, meat, salt, ginger
and pepper.
 Stir-fry over high heat for 4 to 5
minutes.
 Remove meat from wok and
place on a heat platter covered
in aluminum foil.
 Add green peppers and onion
to wok and cook for 3 minutes.
 Return meat to pan and add
water chestnuts.
 Mix together soy sauce, sugar,
bouillon, cornstarch, and cold
water.
 Stir into wok and cook for
additional 4 minutes or until
sauce thickens.
 Serve over hot rice topped with
green onions.
 Roasted Red
Pepper
Tapenade
Recipe

INGREDENTS COOKING PROCEDURE

 3 garlic cloves, peeled.
 2 cups roasted sweet red
peppers, drained.
 1/2 cup blanched
almonds.
 1/3 cup tomato paste.
 2 tablespoons olive oil.
 1/4 teaspoon pepper.
 Minced fresh basil.
 Toasted French bread
baguette slices or water
crackers.
 In a small saucepan,
bring 2 cups water to a
boil.
 Add garlic; cook,
uncovered, just until
tender, 6-8 minutes.
 Drain and pat dry.
 Place red peppers,
almonds, tomato paste,
oil, garlic, salt and
pepper in a small food
processor; process until
blended.
 Transfer to a small bowl.
 Refrigerate at least 4
hours to allow flavors to
blend.
 Sprinkle with basil.
 Serve with baguette slices.
Yield: 2 cups.
 Roasted Red
Peppers
Recipe

INGREDIENTS  Remove the stem from each

pepper and cut them in
 4 large red or yellow bell quarters.
peppers, preferably Holland
 2 tablespoons good olive oil  Remove the peels and seeds
and place the peppers in a
bowl along with any juices that
have collected.
COOKING PROCEDURE
 Discard the stems, peels, and
seeds. Pour the oil over the
 Preheat the oven to 500
peppers.
degrees.
 Cover with plastic wrap and
 Place the whole peppers on a
refrigerate for up to 2 weeks.
sheet pan and place in the
oven for 30 to 40 minutes, until
the skins are completely
wrinkled and the peppers are
charred, turning them twice
during roasting.

 Remove the pan from the oven

and immediately cover it tightly
with aluminum foil.

 Set aside for 30 minutes, or

until the peppers are cool
enough to handle.

INGREDIENTS
 2chayotes
 2medium white onions
 2tablespoons butter or 2
tablespoons margarine
 1tablespoon lite olive oil
 1⁄2teaspoon oregano(dried)
 1⁄4teaspoon salt
 1⁄4teaspoon pepper
Chayote
and Onions
Recipe
COOKING PROCEDURE
 Pare and seed the chayote.
 Cut lengthwise into 1/2-inch
thick slices.
 Cut onions lengthwise into
halves.
 Cut halves lengthwise into 1/4-
inch slices and separate into
slivers. Heat butter and oil in a
skillet over medium heat until
foam subsides.
 Add onions and oregano;
sauté over medium-low heat
until onions are golden (8-l0
minutes). Add chayote; sauté 3
minutes. Cover and cook until
chayote is crisp tender
(approx. 8 minutes).
 Add salt and pepper.
 Chayote
Squash
Side Dish
Recipe
INGREDIENTS

 1 tablespoon olive oil

 1 clove garlic, minced
COOKING PROCEDURE
 1 chayote squash, cut into
1/2-inch strips
 1/2 teaspoon salt
 ground black pepper to
taste
 1/2 teaspoon white sugar
 1/4 teaspoon red pepper
flakes (optional)
 1 tablespoon red wine
vinegar
 Heat olive oil in medium skillet
over medium-high heat.
 When oil is hot, add garlic,
squash, salt, pepper, sugar,
and red pepper flakes.
 Stir together and cook 2 to 3
minutes.
 Add vinegar to the squash
mixture and cook 2 to 3
minutes longer, until the
squash is slightly wilted, but
still firm and crunchy.
 Taste, and add more salt or
sugar if needed.
 Chayote
Soup
Recipe
INGREDIENTS
COOKING PROCEDURE
 2 cubes chicken bouillon,
crumbled
  Dissolve the bouillon in the hot
2 cups hot water
water.
 1 tablespoon unsalted  Melt the butter in a large
butter saucepan over medium heat.
 1 small yellow onion,  Cook and stir the onion, garlic,
and red pepper in the butter
minced
until the onion is soft. Add the
 3 cloves garlic, minced
squash, 2 tablespoons cilantro,
 1/4 teaspoon crushed red salt, and pepper and stir
pepper flakes continually for 5 minutes.
 2 chayote squashes, peeled  Stir in the bouillon mixture
and 1 tablespoon cilantro;
and cut into 1/2-inch pieces
cover. Simmer about 20
 2 tablespoons chopped
minutes.
fresh cilantro  Pour the mixture into a blender
 salt and ground black and puree until smooth.
pepper to taste  Pour into bowls and garnish
 1 tablespoon chopped with a sprig of cilantro to
serve.
fresh cilantro