• Description

Vernacular Names: kalamunggay, kamunggay

Parts utilized as vegetable and availability: leaves, flowers, pods

Cultivated/Foraged: Planted, Gathered

Market presence of vegetable:marketed

Habitat: garden, homegarden, fence, surroundings, cemetery, anywhere

Availability: all year round, months

Other uses: leaves to cure wounds and toothache;
mixed with noodles, as fence, cure for wounds

Dishes:cooked with fish, cooked with chicken, tinola with lemon grass, law-uy, tinola, ginataan, bola-bolang malunggay, tinunuan, soup

Sari-saring gulay

Ingredients

Mais
Atsal
Malunggay
buko
Tanglad
Sibuyas bombay
Kamatis
Hipon
Asin (salt)

Procedure

1 . Magpakulo ng tubig sa kaldero
2 . Ilagay ang ginayat na mais at lagyan ito ng asin
3 . Pag kumulo na ito at maari ng ilagay ang atsal, tanglad, sibuyas, kamatis, haluin at pakuluan ito.
4 . Makalipas ang ilang minuto ilagay ang kinayod na buko at hipon
5 . Antayin lumambot na ang mais at maari ng ilagay ang malunggay
6 . After 5 minutes maari na itong ihain.

Law-uy

Ingredients

Sikwa (Luffa)
Talong
Okra
Kalabasa
Malunggay
Sitaw
Bago
Tanglad
Sibuyas
Bawang
Bagoong
Inihaw na isda
Asin at asukal

Procedure

1 . Slice the sikwa (luffa), talong (eggplant), okra and kalabasa (squash) then wash in runner water.
2 . Fill pot with water and throw in bawang, sibuyas, tanglad, kalabasa and okra. Bring to a boil over medium high heat.
3 . Throw in the talong (eggplant) and sikwa (patola/luffa) . Bring to a boil and simmer for another 5 minutes.
4 . Add inihaw na isda (crushed grilled fish flakes).
5 . adjust the taste by bagoong, salt and sugar and then stir.
6 . Turn off heat and add the malunggay. Stir to mix. The residual heat will cook the leafy greens enough.
7 . Ladle into individual soup bowls and enjoy!

Tinolang manok

Ingredients

Malunggay
luy-a
Sibuyas
bawang
manok

Procedure

1 . In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.
2 . Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
3 . Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
4 . Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt and pepper to taste.
5 . Add malunggay and cook until just wilted. Serve hot.