• Description

Vernacular Names: kalamunggay

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

Cultivated/Foraged: Planted

Market presence of vegetable:marketed

Habitat: garden, surroundings

Availability: all year round

Other uses: treatment for wounds/ cuts/ lacerations, increases blood platelet count;
lowers blood pressure

Dishes:ginataan, law-uy, cooked with fish, cooked with sardines, cooked with noodles, tinolang isda, tinolang manok

Manok Sinabaw

Ingredients

Native manok
Papaya
Malunggay
Luy-a
Atsal
Seasoning mix
Bombay
Sibuyas dahon
Ahos
Mantika
Suka
Asin (salt)

Procedure

1 . i-gisa ang mga spices (ahos, atsal)
2 . Ilagay ang manok, lagyan ng kaunting suka at pakuluin hanggang sa lumambot ang manok
3 . Lagyan ng tubig, pakukuluin
4 . Pagkumulo na ito, ilagay ang papaya, pakuluin hanggang sa lumambot ang papaya
5 . Timplahan ito ng asin
6 . Ilagay ang dahon ng malunggay at dahon ng sibuyas
7 . Makalipas ang limang minuto maari na itong hanguin at i-serve

Tinolang manok

Ingredients

Karne ng manok
Dahon ng kulitis
Malunggay
Atsal
Silicot
Tanglad

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.
4 . Add malunggay and cook until just wilted. Serve hot.

Law-oy na mais

Ingredients

Mais
Kalamungay
Okra
Saluyot
Tanglad
Sibuyas
Asin (salt)
seasoning mix

Procedure

1 . Fill pot with water, bring to a boil over medium high heat.
2 . Throw in the mais (corn), bring to a boil and simmer for another 5 minutes.
3 . Add tanglad (lemon grass) and then stir. Bring to a boil and simmer for another 5 minutes.
4 . Adjust the taste in salt and seasoning.
5 . Add okra, when the okra is tender, turn off the heat.
6 . Add the kalamungay and saluyot. Stir to mix. The residual heat will cook the leafy greens enough.
7 . Ladle into individual soup bowls and enjoy!