Documente Academic
Documente Profesional
Documente Cultură
MESSAGE
ACKNOWLEDGEMENT
VILMA L. LABRADOR
Undersecretary, DepED
TERESITA G. INCIONG
Assistant Secretary, DepED
THELMA G. SANTOS
Assistant Secretary, DepED
CONSULTANTS
Ms. DOLORES Q. RUBIO
Retired Director II, HNC
MARIETTA BUMANGLAG
ENCODERS
SALVACION V. OMBION
DOROTHYK. NUNEZ
Administrative Assistant II
Administrative Assistant I
MERLYN C. MANGANTI
Administrative Aide IV
SUPPORT STAFF
ERNESTO J. CANONIZADO
FERNANDO MEDINA
Administrative Aide II
Clerk, Contractual
FRANCISCO COMPETENTE
RONNIE AMOYO
Utility, Contractual
Utility, Contractual
MARGARET PAGABAO
MARIETA MACUTOB
Utility, Contractual
CONTRIBUTORS
ANGES Q. LABUANAN
MARICRIS RIMAS
MA. AURORA ROWENA SIBAYAN
EDITHA UBIA
PERLA D. LIMPIN
ERLINDA A. FRANY
THELMA R. DOGELIO
LETICIA N. SIM
LEONY P. ARABIT
SHIRLEY B. BORJA
MARITES O. RABULAN
MELGAZAR F. BARBOZA
DELILAH P. GILONGOS
JESUSA MACALISANG
GRACE B. ESPOS
RENELDA V. SALAR
FE SEDILLO
ERIC BANGKAL
JEFE HONA
RUTH D. ALEJADO
NELLY CLEMENCIA FABIA
GLADYS MAE S. FERNANDEZ
NELIA L. BALACUIT
MICHELLE B. ANDAYA
BELLA BASALONG
SARAH G. CASTRO
JOSELEN B. PABILLO
MARIBEL BAJARO
TERESITA B. PABLO
ND II, DepED RO I
ND I, DepED RO I
ND I, DepED RO I
ND I, DepED RO II
ES I, Division of Nueva Ecija, Region III
SSP I, Division of Nueva Ecija, Region III
FOREWORD
INTRODUCTION
One of the major health problems that the Department of
Education addresses is malnutrition among school children.
According to the departments statistical record SY 2007-08, 21% of
the elementary pupils and 16% of the secondary students in the country
are malnourished, and this affects significantly the attainment of high
academic achievement.
It is on this that the Department of Education through the Health
and Nutrition Center, implements the School Nutrition Program which
encompasses nutrition education, supplementary feeding, food subsidy to
school children and their families, capability building, food production to
promote food sufficiency and nutrition advocacy which are all linked to
President Gloria Macapagal-Arroyos Accelerated Hunger Mitigation
Program.
The latest of these DepEd Initiatives was the launching of the
Gulayan sa Paaralan. This program emphasizes the utilization of the
school garden as source of vegetables for school feeding and planting of
at least 50 malunggay trees in the schools. Alongside with the project, the
DepEd HNC developed recipes using malunggay for school feeding. The
developed recipes will be used as a guide by the home economics
teachers and school canteen managers in the feeding program.
Why is the maximum utilization of recipes using malunggay
encouraged? Malunggay is one of the most nutritious plants ever
discovered by researchers to date. According to the Biotechnology
Program Office of the Department of Agriculture, malunggay has been
found by biochemists and molecular anthropologists to be rich in vitamins
C and A, iron and high-density lipoprotein or good cholesterol.
Malunggay leaves are loaded with nutrients. Gram for gram,
malunggay leaves also contain two times the protein of milk. Likewise, it
contains three times the potassium in bananas and four times the vitamin
A in carrots. Nutritionists claim that an ounce of malunggay has the same
vitamin C content as seven oranges. Malunggay also strengthens the
immune system for it also contains medical properties.
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
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
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:
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 %
GREEN LOG
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
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
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:
Energy:
Protein:
Vit A:
1600 kcal
43 g
400 ug RE
4969.5
25 pcs
1c
198.7
1 hour
P354.77
P14.19
-
20 %
28 %
77 %
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 %
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:
Energy:
Protein:
Vit A:
1600 kcal
43 g
400 ug RE
4,470 g
25
Soup bowl
180 g
45 mins.
P411.92
P16.50
-
24.54%
31.99%
60.34%
AP wt (g)
HH Measure
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.
1600 kcal
43 g
400ug RE
3,625 g
25
145
1 hr and 20 mins.
P450.35
P18.00
-
44.13%
37.87%
75.27%
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.
1600 kcal
43.8g
400 ug RE
5,500 gms
25
Sauce plate
220 g
1 hr & 10 mins.
P384.32
P15.37
23.89%
39.31%
55.64%
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:
Cost per Serving:
Energy:
1600 kcal
Protein:
43 g
Vit A: 400 ug RE
1,875
25
5 inches/pc
75 (3pc/serving)
1 hour & 20 mins
P385.5
P15.42
-
23.33%
30.16%
66.9%
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%
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:
2,250
25
3x2
90
1 hr & 20 mins
P362.14
P14.48
Energy:
Protein:
Vit A:
17.06%
41.78%
50.16%
1600 kcal
43 g
400 ug RE
FISH PIMIENTO-MALUNGGAY
AP wt. (g)
HH Measure
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:
Total Cooking Preparation Time:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:
1600 kcal
43 g
400 ug RE
4,250 g
25
170 g
9.14 cm x 6.35 cm
45 minutes
P328.25
P13.10
-
20 %
54 %
67 %
AP wt. (g)
HH Measure
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:
Energy:
Protein:
Vit A:
1600 kcal
43 g
400 ug RE
2,625 g
25 pcs
3.81 cm x 3.81 cm 3 pcs
105 g
35 minutes
P384.50
P15.40
-
20 %
60 %
62 %
MALU- PATTIES
AP wt. (g)
HH Measure
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)
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
3,240 g
2,625
105 g
25
10.16 cm x 7.62 cm 1 pc
1 hour
P326.90
P13.10
-
18 %
32%
97%
MALU CRISPIES
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:
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
3,375 g
25
135 g
2 pcs at 67.5 g = 135 g
1 hour
P379.90
P15.20
-
17%
72%
67%
MALULAI
AP wt. (g)
HH Measure
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
AP wt. (g)
HH Measure
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%
AP wt. (g)
HH Measure
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%
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%
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:
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
2,895 g
25
c + 1 pc hard boiled egg
160 g
1 hr & 15 min.
P183.50
P11.35
-
20%
32%
53%
MALUNGGABI BALLS
AP wt. (g)
HH Measure
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:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:
1600 kcal
43 g
400 ug RE
1,600 g
25
4 pcs
64 g (16 g/pc)
20 mins.
P274.45
P11.00
-
20%
25%
59%
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
AP wt. (g)
HH Measure
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:
Total Cost of the Recipe:
Cost Per Serving:
Energy:
Protein:
Vit A:
1600 kcal
43 g
400 ug RE
1,850
25
2 pcs/serving
74 g
1 hr & 30 mins.
P214.05
P8.90
-
21%
37%
49%
MAJA MORINGA
Food Item & Description
AP Wt (g)
HH Measure
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:
Total Cost of the Recipe:
Cost per Serving:
2,240 g
25
1 slice
80 g
20 min
P150.28
P5.30
Energy:
Protein:
Vit A:
16 %
12%
27 %
1600 kcal
43 g
400 ugRE
MALU BUCHI-BUCHI
Food Item & Description
AP Wt (g)
HH Measure
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
1,250
25
2 pcs
50 g
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
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:
1,930 g
25
80 g
3.81 cm x 3.81 cm 2 pc
20 mins.
P163.50
P6.50
Energy:
Protein:
Vit A:
22 %
17 %
42 %
1600 kcal
43 g
400 ugRE
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 :
Total coking/preparation time:
Total Cost of the Recipe:
Cost per Serving:
1,534 g
25
1 pc
61g
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:
Total Cost of the Recipe:
Cost per Serving:
3200 g
25
8.89 cm x 3.81 cm
128 g
1 hour
P365.45
P14.60
Energy:
Protein:
Vit A:
22 %
22 %
45 %
1600 kcal
43 g
400 ugRE
MORINGA CHAMPORADO
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:
29.41%
22.75%
26.81%
1600 kcal
43 g
400 ugRE
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. Put pancit canton noodles.
20. Mix half of the sauted ingredients to the pancit noodles. Cook for 3 more minutes.
21. Place in a platter.
22. 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%
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:
Weight per serving :
Total coking/preparation time:
Total Cost of the Recipe:
Cost per Serving:
3,500 g
25
5 inches
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:
1750 g
25
1 pc
70 g
1 hr & 30 mins
P132.70
P5.30
Energy:
Protein:
Vit A:
15 %
16 %
77 %
1600 kcal
43 g
400 ugRE
UKOY MAKALHIP
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
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:
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 %
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)
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
HH Measure
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 %
AP wt (g)
HH Measure
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
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)
Water
Tablea
Sugar (muscovado)
Milk evap
Malunggay powder
200
300
750
(powder) 30
(leaves) 30
HH Measure
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 %
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%
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 %
Taxonomy
Kingdom:
Division:
Class:
Order:
Family:
Genus:
Species:
Scientific name:
Plantae
Magnoliophyta
Magnoliopsida
Brassicales
Moringaceae
Moringa
Oleifera
Moringa oleifera Lamn
Common Names
English Name:
Filipino Names:
Origin:
Sub-Himalayan
Subcontinent
Tracts
Occurrence and
cultivation:
Growth and Size:
the
Indian
Nutritional Profile
It has
of
Component
Pods
Leaves
Moisture ()
Calories
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)
86.9
26
2.5
0.1
3.7
75.0
92
6.7
1.7
13.4
Leaf
Powder
7.5
205
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
BASICS AT A GLANCE
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 leveled-off
with a spatula or knife.
60 drops
3 teaspoon
4 tablespoons
8 tablespoons
12
tablespoons
16
tablespoons
4 tablespoons
....
....
....
....
....
1 teaspoon
1 tablespoon
cup
cup
cup
2 cups
2 pints
4 cups
16 ounces
2.2 pounds
....
....
....
....
....
. . . . 1 cup
4 quarts
. . . . 1 gallon
. . . . 1 ounce
dash
1 bouillon cube . . . . . . . . . . . . . . . . . . . . . . . . . . .
1 tablespoon unflavored gelatin . . . . . . . . . . . .
1 square chocolate . . . . . . . . . . . . . . . . . . . . . . . . . .
cocoa
1 small can evap milk . . . . . . . . . . . . . . . . . . . . . . .
1 big can evap milk . . . . . . . . . . . . . . . . . . . . . . . . .
1 tablespoon corn starch . . . . . . . . . . . . . . . . . . . . .
1 pound flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ABBREVIATIONS
Teaspoon
Tablespoon
Cups
Pint
Quart
Gallon
Pound
tsp
Tbsp
c
pt
qt.
gal
lb.
1 pint
1 quart
1 pound
1 pound
1 quart
1 tablespoon extract
ounce
4 tablespoons powdered
cup milk
1 cups
2 tablespoons flour
4 cups sifted flour
GLOSSARY
Additives
Biological hazard
Chemical hazard
Cleaning
Contaminant
Contamination
Disinfection
Food
infection
borne
-
Food
intoxication
borne
Food hygiene
Food preparation
Food safety
Food suitability
Hazard
Hazard
Analysis
Critical Control Point
(HACCP)
Outbreak
is acceptable for
according to its
Solid waste
Standard
Toxins
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. The Miracle Tree (Trees for Life Journal /www.TFL Journal,
2001)
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