• Description

Vernacular Names: kalonggay, kalunggay, malunggay

Parts utilized as vegetable and availability: leaves, young pods

Cultivated/Foraged: Planted

Market presence of vegetable:not marketed

Habitat: homegarden, farm; anywhere

Availability: all year round; dahon-anytime, bunga at bulaklak-March-April (summer)

Other uses: cure for toothache and wounds (leaf extract); stimulate milk production, cure for wounds, cure for anemia and hyperacidity

Dishes:ginataan (immature fruits, leaves), inasiman (leaves), bulanglang (immature fruit and flower), sautéed, cooked with mungbean

Malunggay na Ginataan

(Horseradish Leaves in Coconut Cream)
Brgy. Napolidan, Lupi, Camarines Sur

Ingredients

• 2-3 cups horseradish or malunggay leaves (Moringa oleifera)
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 thumb ginger or luya, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed tinapa (smoked fish flakes)
• Salt

Procedure

1. Put ½ cup thin coconut cream, bawang, luya and sibuyas in a clay pot.
2. Season with salt and boil for 10 minutes with constant stirring.
3. Add malunggay leaves and thick coconut cream.
4. Cook for 5 more minutes. Serve hot.

Ukoy na puso

Ingredients

Puso ng saba
malunggay
flour
egg
bawang (garlic)
sibuyas (onion)
luya (ginger)
paminta (crushed black pepper)
Asin (salt)
lana (oil)

Procedure

1. Chop the banana blossom finely and mix with rock salt.
2. Mix it thoroughly until the banana blossoms are well coated with salt and set aside for 10 minutes.
3. Then squeeze the banana blossoms with your hands or you can use a piece of cloth to wrap the banana blossoms then squeeze it until the sap has been removed.
4. Then wash it with warm water and squeeze it again to remove the water.
5. In a bowl beat the eggs, malunggay leaves, crush ginger and mix the banana blossoms, minced onion and garlic, flour, salt and seasoning mix.
6. Put flour in a bowl and form the banana blossom mixture into balls resembling meat and roll it in the flour to coat them.
7. The meat should not be too large, make it small to medium size to cook the meat evenly inside and out.
8. Do the same on the rest of the mixture to form the mock flat meat.
9. Prepare a frying pan with cooking oil and heat it to medium heat. Deep fry the and flat the meat until golden brown.
10. Strain the excess oil and serve.