2010 Jan 14 Malunggay Recipe Book PDF

MESSAGE
Health and Nutrition is integral to the total development of the

child: physically, mentally, emotionally and spiritually. Studies showed that
undernourished children perform poorly in class. Ideally, health and
education should have a symbiotic relationship, if only to get the full
benefit of education.
DepED is seeking to attain the Millennium Development Goal

(MDG) No. 1, Target No. 2 which will eradicate poverty and hunger, and
reduce malnutrition to 50% by the year 2015. The DepED is in full
agreement with the MDG especially if it concerns improving the quality of
basic education.
The Development and Standardization of Recipes Using Malunggay

is a breakthrough in School Nutrition Program. It simply involves the
creative transformation of school garden yields into nutrient-rich meals
and drinks for supplemental feeding purposes.
With the school and community working as one, we believe the

improvements in the learners’ nutritional health, school attendance, class
participation and completion will eventually achieved.
I commend DepED’s Health and Nutrition Center, the regional

nutritionist-dietitians, the contributors, writers and consultants in coming up
with this pioneering recipe book.
Congratulations!
MESSAGE
The magnitude of malnutrition among public elementary and

secondary schools is alarming. Reports from the field revealed a
fluctuating trend on the prevalence rate of undernutrition. We are aware
that poor nutrition affects the academic performance of learners.
The Development of a Recipe Book using Malunggay is indeed

another milestone in the School Nutrition Program. It is very timely and
relevant that we focus on providing all comprehensive health and
nutrition package to food poor areas of the country and to identify Low
Performing Schools in order to turn-around the academic performance of
the schools. This book is useful to home economics teachers, canteen
managers, feeding coordinators and parents in the preparation of recipes
using malunggay for supplementary feeding in schools and in their homes.
I wish to express my sincerest gratitude to the Health and Nutrition

Center for facilitating the development of a recipe book using
malunggay. Likewise, my deepest thanks to all DepED nutritionist-dietitians
for their dedication and commitment in the preparation of recipes, to the
staff of FNRI for their technical assistance, and to the writers, contributors
and consultants for their invaluable inputs to this endeavor.
ACKNOWLEDGEMENT
Our sincere thanks is extended to those who helped in the

development and standardization of recipes using malunggay held at the
Development Academy of the Philippines, Tagaytay City.
We express also our deepest appreciation to the following

individuals for their valuable contribution in the production of this recipe
book.
EXECUTIVE COMMITTEE
JESLI A. LAPUS VILMA L. LABRADOR

Secretary, DepED Undersecretary, DepED
TERESITA G. INCIONG THELMA G. SANTOS

Assistant Secretary, DepED Assistant Secretary, DepED
CONSULTANTS
Ms. DOLORES Q. RUBIO Mr. ROGELIO A. LIMSON

Retired Director II, HNC Retired Chief, Nutrition Division, HNC
MARIETTA BUMANGLAG Dr. VIVENCIO MAMARIL

Sr. Science Research Specialist, DOST- FNRI Supervising Agriculturist, DA-BPI
Dr. LORMA M. VALERA Mrs. TOMASA CAMU

Professor , College of Industrial Teacher, Tabaco National High School
Technology, Mariano Marcos State Tabaco City
University
Ms. MARIA ELENA G. FERNANDEZ Ms. MARIA JULIA T. GOLLOSO

Sr. Science Research Specialist, DOST-FNRI Science Research Specialist II, DOST-FNRI
HNC, DEPED PROJECT STAFF
Dr. JUAN R. ARAOJO, JR Ms. MAGDALENE PORTIA T. CARIAGA

OIC, Nutrition Division, HNC Nutritionist-Dietitian II, Over-all Coordinator,
HNC
Ms. MA. SONIA S. GABRIELES Ms. MELANIE M. CRUZ

Education Program Specialist II, HNC Nutritionist-Dietitian I, HNC
Ms. MEI LING V. DUHIG

Nutritionist-Dietitian, HNC
ENCODERS
SALVACION V. OMBION DOROTHYK. NUNEZ

Administrative Assistant II Administrative Assistant I
MERLYN C. MANGANTI RENATO V. RAMOS JR.

Administrative Aide IV Data Encoder, Contractual
SUPPORT STAFF
ERNESTO J. CANONIZADO FERNANDO MEDINA

Administrative Aide II Clerk, Contractual
FRANCISCO COMPETENTE RONNIE AMOYO

Utility, Contractual Utility, Contractual
MARGARET PAGABAO MARIETA MACUTOB

Emergency Employee, Casual Utility, Contractual
Our special thanks to the following for their valuable support:
 Dr. Mario Capanzana, Director, Food and Nutrition Research

Institute, DOST
 Dr. Miriam E. Pascua, President, Mariano Marcos State University,

Batac, Ilocos Norte
 Mr. Virgilio T. Navarro, Principal, Tabaco City National High School,

Tabaco City
 Dr. Nelda G. Datur, Schools Division Superintendent, Division of

Cavite, Region IV-A
 Division Health and Nutrition Section, Division of Cavite
 Tagaytay School District, District of Cavite.

CONTRIBUTORS
ANGES Q. LABUANAN ND II, DepED RO I

MARICRIS RIMAS ND I, DepED RO I
MA. AURORA ROWENA SIBAYAN ND I, DepED RO I
EDITHA UBIÑA ND I, DepED RO II
PERLA D. LIMPIN ES I, Division of Nueva Ecija, Region III
ERLINDA A. FRANY SSP I, Division of Nueva Ecija, Region III
THELMA R. DOGELIO Teacher II, Division of Cavite,
LETICIA N. SIM Region IV-A
LEONY P. ARABIT Master Teacher II, Division of
Cavite, Region IV-A
Education Supervisor- HE, Division
of Rizal, Region IV-A
SHIRLEY B. BORJA ND II, DepED RO V
MARITES O. RABULAN ND I, DepED RO V
MELGAZAR F. BARBOZA ND II, DepED RO VI
DELILAH P. GILONGOS ND I, DepED RO VI
JESUSA MACALISANG ND II, DepED RO VII
GRACE B. ESPOS ND I, DepED RO VII
RENELDA V. SALAR ND II, DepED RO VIII
FE SEDILLO ND II, DepED RO IX
ERIC BANGKAL ND I, DepED RO IX
JEFE HONA ND II, DepED RO X
RUTH D. ALEJADO ND I, DepED RO X
NELLY CLEMENCIA FABIA ND II, DepED RO XI
GLADYS MAE S. FERNANDEZ ND II, DepED RO XII
NELIA L. BALACUIT ND II, DepED - Caraga
MICHELLE B. ANDAYA ND II, DepED – CAR
BELLA BASALONG ND I, DEPED, CAR
SARAH G. CASTRO ND II, DepED – NCR
JOSELEN B. PABILLO ND I, DepED - NCR
MARIBEL BAJARO ND I, DepED - NCR
TERESITA B. PABLO Professor, MMSU
FOREWORD
In support to the Food for School Program and the “Gulayan sa

Paaralan” project to sustain the school feeding of children with low cost
but nutritious food, the Health and Nutrition Center of the Department of
Education has embarked on the promotion of malunggay for
supplementary feeding. No other than President Gloria Macapagal-
Arroyo expressed concern in the planting of malunggay for family
consumption and supplementary feeding in school. Malunggay has
recently been the interests in many researches as published in the
national dailies due to its nutritional benefits and versatility as a plant
hence it is called the “miracle vegetable”.
It is in this context that the Health and Nutrition Center developed

and standardized recipes using malunggay for the school nutrition
program. It has been proven that the school feeding program helps in
promoting holistic development of the school children whereby providing
the required nutrients necessary for growth and development. It also helps
improve nutritional status, increase school attendance and better class
participation.
This Recipe Book using malunggay is therefore designed to provide

the schools with recipes for hot meals, desserts, snacks and drink
concoction. All recipes in this book have been kitchen tested.
Preparation of the dishes presented in the simplest manner to include
household measures and estimated cost. Likewise, the nutritive value per
serving is presented for easy reference.
It is hoped that the home economics teachers, health and nutrition

workers will find this Recipe Book using malunggay interesting and useful.
To the homemakers, this will also serve as a valuable guide in the
preparation of the right menu that will provide the family members
nutritious and delicious meals.
INTRODUCTION
One of the major health problems that the Department of

Education addresses is malnutrition among school children.
According to the department’s 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-Arroyo’s 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.
Malunggay is abundant in our country. It can be easily propagated
by stem cutting or by germinating seeds. It also takes 2 to 4 months for
stems to reach optimum productive stages of leaves. The plant could be
planted in pots or even in recycled containers at home and school yards
so space for planting is not a problem. The leaves could be regularly
harvested every week.
The fresh leaves of malunggay during times of plentiful harvest

could be air dried for two to three days and sun dried for one hour,
preferably before 11:00 o’clock in the morning and after 3:00 o’clock in
the afternoon. The dried crispy leaves could be changed into smaller bits
or even pulverized which could be stored from 6-10 months in tightly
sealed jars kept away from heat and light.
In the preparation of recipes using malunggay, fresh or pulverized

leaves may be used. The manner of food preparation could also be
replicated by mothers at home for their family nutrition.
Hopefully, the recipes using malunggay for school feeding program

will eradicate deficiency symptom and will provide the nutrients which will
promote normal growth and improvement of the nutritional status of our
children/students.
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
Food Item & Description AP wt. (g) HH Measure
Oil 315 1½c

Tokwa 700 4c
Garlic, minced 70.59 4 Tbsp
Onion, chopped 64.52 4 Tbsp
Pork, cubes 1075 5c
Carrots, stripped 390.24 4c
Baguio beans 500 6c
Mungo sprouted 351.65 4c
Pepper, ground 2 tsp
Patis 45 3 Tbsp
Salt, iodized 10 2 ¼ tsp
Malunggay leaves 267.86 5c
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): 2,580

No. of Servings: 25
Size Per Serving: 103
Weight Per Serving: 103
Total Cooking Preparation Time: 1 hour & 20 min
Total Cost of the Recipe: P317.88
Cost Per Serving: P12.70
Energy: 1600 kcal - 19 %

Protein: 43 g - 30 %
Vit A: 400 ug RE - 92 %
UKOY MAKALHIP
Squash 2760.56 14 c
Arina ( All Purpose Flour ) 620 4c
Black pepper 0 3 Tbsp
Salt 45 3 Tbsp
Onion 188.17 1½c
Carrot 195.12 2c
Shrimp, freshwater (small) 1040 8c
Egg, chicken, whole 413.79 8 pcs
Oil, coconut 125 3c
Vinegar, coconut 416 1c
Salt 15 1 tsp
Garlic 11.76 1 Tbsp
Pepper, ground 17.65 1 Tbsp
Sweet potato, yellow 715.91 4½c
Kinchay 78.95 4 Tbsp
Milk, evaporated 265 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): 3889

No. of Servings: 25 pcs
Size Per Serving: 2 pcs
Weight Per Serving: 155.4
Total Cooking Preparation Time: 1 hour

Vit A: 400 ug RE - 85 %
GREEN LOG
Carrot, grated 195 2c

Cheese, filled 55 ½c
Bell pepper, red, chopped 88 ½c
Onion, chopped 113 ¾c
Bread white loaf 448 16 slices
Pork boston butt, lean 1290 6c
Malunggay leaves, chopped 80 1½c
Eggs 517 10 pcs
Raisin 70 ½c
Salt 20 5 tsp
Pickle relish 120 ¾c
Flour, all purpose 75 ½c
Cooking oil 105 ½c
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 ½ 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.

No. of Servings: 25
Size Per Serving: 1 pc
Weight Per Serving: 96 g

Vit A: 400 ug RE - 66 %
MALU-LOLLIPOP
Chicken wings 2125 25 pcs

Calamansi juice 289.4 ½c
Ground pepper 1 Tbsp
Iodized salt 30 6 Tbsp
Bread crumbs 475 4c
Malunggay powder 60 (leaves) 2 Tbsp
20 (powder)
Eggs 362 7 pcs
Cooking oil 125 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.

No. of Servings: 25
Total Cooking Preparation Time: 1 hr & 30 mins.

Vit A: 400 ug RE - 23 %
MALU PINAKBET
Oil 180 18 Tbsp

Garlic, minced 58.82 10 tsp
Onion, sliced 86.02 8 Tbsp
Tomato 353.54 2½c
Ginger 27.03 2 Tbsp
Pork boston butt, lean 1290 6c
Bagoong dilis 150 ¾c
Kamote, dilaw, grated 1272.73 8c
Sitaw, bunga, berde 580.65 6c
Ampalaya, bunga 402 3c
Eggplant 148 1½c
Okra 200 2c
Kalabasa,bunga 1183 6c
Malunggay dahon 321.43 6c
Procedure:
1. In a sauce pan, sauté 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): 4969.5

Size Per Serving: 1c

Vit A: 400 ug RE - 77 %
MALUNGGAY FISH BALLS W/ SWEET & SOUR SAUCE
Tuna flakes 1500 15 c

Arina 310 2c
Malunggay dahon, chopped 267.86 2c
Onion, chopped 150.54 1c
Carrots, grated 195.12 1c
Eggs, beaten 517.24 9 pcs
Cooking oil 125 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.

Size Per Serving: 111.16 g
Weight Per Serving: 111.16 g

Vit A: 400 ug RE - 33 %
PORK POCHERO ala MORINGA
Food Item & Description AP Wt. (g) HH Measure
Garlic, sliced 12.05 1 Tbsp

Cooking oil 75.00 5 tsp
Pork liempo, cut into cube 1612.50 5c
Water - -
Banana saba, cut into half 4561.40 25 pcs
Sweet potato, cut to quarter 511.36 2½c
Baguio Beans, cut into half 260.42 2½c
Tomatoes, sliced 777.78 5c
Green onions, sliced 64.94 5 tsp
Malunggay leaves 535.71 10 c
Iodized salt 50.00 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: 4,470 g

No. of Servings: 25
Size per Serving: Soup bowl
Weight per Serving: 180 g
Total Cooking Preparation Time: 45 mins.
Cost per Serving: P16.50
Energy: 1600 kcal - 24.54%

Protein: 43 g - 31.99%
Vit A: 400 ug RE - 60.34%
MORINGA VEGGIE PATTIES
Food Item & Description AP wt (g) HH Measure
Kalabasa, boiled, ground 1500.00 10 c

Ground pork 968.00 4½c
Shrimp, tagunton, peeled, chopped 750.00 3¾c
Egg, beaten 689.66 8 pcs
Garlic, minced 564.71 2c
Onion, sliced 578.31 2c
Flour 400.00 4c
Iodized Salt 50.00 10 tsp
Pepper, ground 0.00 5 tsp
Raisins 300.00 2½c
Cooking oil 125.00 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.

No. of Servings: 25
Size per Serving:
Weight per Serving: 145
Total Cooking Preparation Time: 1 hr and 20 mins.
Energy: 1600 kcal - 44.13%

Protein: 43 g - 37.87%
Vit A: 400ug RE - 75.27%
PICADILLO con MORINGA

Ground beef, lean meat 1766.30 6½c
Onions, sliced 80.36 20 tsp
Tomatoes, chopped 1838.38 13 c
Water - 2c
Sweet potato, cubed 786.52 5c
Salt 25.00 5 tsp
Dash of pepper - -
Soy sauce 50.00 5 tsp
Procedure:
1. Saute ground beef and set aside.
2. Sauté 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.
Total Cooked Weight: 5,500 gms

No. of Servings: 25
Size per Serving: Sauce plate
Weight per Serving: 220 g
Energy: 1600 kcal - 23.89%

Protein: 43.8g - 39.31%
Vit A: 400 ug RE - 55.64%
MORINGA SHANGHAI ROLLS
Ground Pork 886.60 4c

Onion, minced 421.69 2½c
Garlic, minced 411.76 2½c
Carrots, cubed 292.68 3c
Flour 155.00 1c
Eggs 206.90 4 pcs
Tomato sauce 313.00 1¼c
Kinchay 118.42 6 tsp
Iodized salt 25.00 5 tsp
Lumpia wrapper 1100.00 100 pcs
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: 1,875

No. of servings: 25
Size per serving: 5 inches/pc
Weight per serving: 75 (3pc/serving)
Total coking/preparation time: 1 hour & 20 mins
Energy: 1600 kcal - 23.33%

Protein: 43 g - 30.16%
Vit A: 400 ug RE - 66.9%
PANCIT CANTON con MORINGA

Onion, sliced 180.72 10 tsp
Pork liempo, sliced thinly 750.00 5c
Shrimps, tagunton, shelled 600.00 2½c
Baguio beans, cut into 1” diagonally 625.00 2½c
Carrots, peeled, thinly sliced 439.02 1½c
Cabbage, thinly sliced 1481.48 5c
Water - 10 c
Soy sauce 225.00 15 tsp
Salt to taste 25.00 5 tsp
Pancit canton 625.00 ½ 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 sautéed ingredients to the pancit noodles. Cook for 3 more minutes.
10. Place in a platter.
11. Serve hot with slice calamansi.

No. of Servings: 25
Size Per Serving: Snack plate
Total Cooking Preparation Time: 50 mins
Total Cost of the Recipe: 358.15
Cost Per Serving: 14.35
Energy: 1600 kcal - 22.15%

Protein: 43 g - 37.95%
Vit A: 400 ug RE - 224.3%
MORINGA SHRIMPS ROYALE
Shrimps, tagunton 1300 10 c

Salt, iodized 75 5 Tbsp
Onion, chopped 361.45 2½c
Squash, strips 1690.14 8c
Flour, all-purpose 930 6c
Eggs, beaten 600 10 pcs
Malunggay leaves 161 3c
Cooking oil 125 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 ¼ 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 : 2,250

No. of servings: 25
Size per serving: 3½x2½
Weight per serving : 90
Total coking/preparation time: 1 hr & 20 mins
Energy: 1600 kcal - 17.06%

Protein: 43 g - 41.78%
Vit A: 400 ug RE - 50.16%
FISH PIMIENTO-MALUNGGAY
Pimiento (bell pepper) 235.29 1c

Malunggay leaves, fresh, chopped 178 10 c
Fried Fish Galunggong, flaked 3428.57 16 c
Garlic bulb minced 29.41 2 Tbsp
Eggs, chicken, whole beaten 1068.1 20 pcs
Squash fruit grated 1014.08 7c
Flour, all purpose 465 3c
Bread crumbs (toasted) 350 7c
Ground pepper 16.85 2 Tbsp
Margarine, melted 125 ½c
Iodized salt 15 1 tsp
Banana leaves wilted optional
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): 4,250 g

No. of Servings: 25
Size Per Serving: 170 g
Weight Per Serving: 9.14 cm x 6.35 cm
Total Cooking Preparation Time: 45 minutes

Vit A: 400 ug RE - 67 %
MORINGA BALLS in CREAM SAUCE
Malunggay leaves, fresh 44.6 5 Tbsp

Tuna Yellow-fin, flakes 2574.63 17 c
Garlic bulb, minced 35.29 3 Tbsp
Ground pepper 16.85 1 Tbsp
Egg chicken, whole 1293.1 20 c
All purpose flour 155 1c
Gisantes de lata 500 3c
Bread, toasted 475 9c
Oil coconut 125 5c
Salt coarse 25 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.

Size Per Serving: 3.81 cm x 3.81 cm 3 pcs

Vit A: 400 ug RE - 62 %
MALU- PATTIES
Malunggay leaves fresh 535.71 7c

Banana heart (batuan) 961.54 7c
Carrots, cubed 292.68 2c
Eggplant (boiled) 197.8 3c
Garlic (bulb, minced) 41.18 ¼c
Onion (Bombay, bulb) 37.63 ¼c
Egg (chicken whole) 925 15 pcs
Bread (toasted, toast) 265 5c
Pork (ground lean meat) 1030.93 1 kl
Soy sauce 20 2 Tbsp
Salt (coarse) 30 2 Tbsp
Oil, coconut 125 5c
Pepper (ground) paminta 15 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.
Total Weight Raw (g): 3,240 g

Total Cooked Weight (g) 2,625
No. of serving: 25
Size per serving: 10.16 cm x 7.62 cm 1 pc

Protein: 43 g - 32%
Vit A: 400 ug RE - 97%
MALU CRISPIES

Chicken, flake and minced 1607.14 6c
Onions minced 150.54 6 Tbsp
Garlic (bulb, minced) 24 2 Tbsp
Shrimps (tagunton, chopped finely) 720 4c
Toge (newly sprout) 549 6c
Pepper (ground) paminta 8.99 2 Tbsp
Eggs (whole, well beaten) 15 15 pcs
Cornstarch 200 2c
Bread crumbs (toasted) 185 3½c
Oil, coconut 125 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.

No. of Servings: 25
Size Per Serving: 135 g
Weight Per Serving: 2 pcs at 67.5 g = 135 g
Energy: 1600 kcal - 17%

Protein: 43 g - 72%
Vit A: 400 ug RE - 67%
MALULAI
Shrimp, small tagunton 450 2½c

Malunggay leaves, fresh 535.71 10 c
Coconut meat grated 2812.5 2½c
Onion sliced chopped 37.63 ¼c
Garlic chopped 41.18 ¼c
Bagoong hipon 70 5 Tbsp
Gabi leaves whole 590.91 25 pcs
Ginger crushed 67.57 5 Tbsp
Onions spring 38.96 10 pcs
Tomatoes sliced 70.71 ½c
Sili halaba 36.84 5 pcs
Coconut milk 1st extract 3214.29 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 ¼ 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) 2,225 g

No. of serving: 25
Size per serving: 8.89 cm x 2.54 cm

Vit A: 400 ug RE - 85 %
MALU SUPREME
Sweet corn, yellow young fresh 1500 8½c

Water 0 12 c
Cooking oil 50 7½c
Garlic (bulb, minced) 47.06 ¼c
Onion, Bombay, bulb, sliced 43.01 3 tsp
Tomatoes, ripe, sliced 85.86 ½c
Pork, lean, ground 412.37 2c
Malunggay leaves, fresh 535.71 10 c
Iodized salt, to taste 45 3 Tbsp
Black pepper, powdered 0 2 Tbsp
Bread, toasted, cube 400 4¼c
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 sauté 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) 5,750 g

No. of serving: 25
Size per serving: 1 cup
Total Cooking Preparation Time: 1 hour & 7 mins.

Protein: 43 g - 18%
Vit A: 400 ug RE - 49%
GUINATAAN MUNGGO con MORINGA
Munggo, bean seed, green, dried 675 3c

Water 15 c
Cooking oil 140 3T
Dilis, tuyo 140 2c
Garlic, minced 235 4 Tbsp
Onion, sliced 38.71 4 Tbsp
Ginger, stripped 36.49 2 Tbsp
Tomato, minced 36.36 4 Tbsp
Squash, cubed ½”x ½ “ 1084.51 5½c
Coconut cream 1,200 4c
Salt Iodized 45 3 Tbsp
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.

No. of Servings: 25
Size Per Serving: 1c

Protein: 43 g - 35%
Vit A: 400 ug RE - 36%
MORINGA CORN SOUP
Cooking oil 158 ¾c

Tokwa, cubed, fried 263 2c
Garlic, minced 82 1¼c
Onions, chopped 75 2 Tbsp
Tomatoes, minced 71 3c
Shrimp, shelled 540 ¼c
Fresh corn, grated 1400 6c
Chicken cubes, dissolve in water 40 4 cubes
Quail eggs, boiled, shelled 568 50 pcs
Onion, spring, sliced 52 ¼c
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.

No. of Servings: 25
Size Per Serving: 1 c w/ 2 quail eggs per serving
Total Cooking Preparation Time: 1 hr

Protein: 43 g - 31%
Vit A: 400 ug RE - 49%
MORINGA ala CUBANA
Rice glutinous 500 2½c

Rice, well milled 500 2½c
Chicken cubes 20 2 cubes
Oil, coconut 210 1c
Garlic 82.35 ½c
Chicken 803.57 3c
Carrots 97.56 1c
Iodized Salt 15 1 Tbsp
Malunggay Powder 53.57 2 Tbsp
Eggs, hard-boiled, shelled 1293.1 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, sauté 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.

No. of Servings: 25
Size Per Serving: ½ c + 1 pc hard boiled egg
Total Cooking Preparation Time: 1 hr & 15 min.

Protein: 43 g - 32%
Vit A: 400 ug RE - 53%
MALUNGGABI BALLS
Gabi, raw, shredded 467.53 3c

Egg, beaten 455 6 pcs
Tomato, minced 70.71 ½c
Bread crumbs 380 4c
Carrots, shredded 195.12 1¼c
Onions 858.2 5c
Tuna, boiled, flaked 160.71 6T
Iodized salt 45 3 tsp
Malunggay, powder 315 1½c
Bread crumbs 37.63 ¼c
Coconut oil 380 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.

No. of Servings: 25
Weight Per Serving: 64 g (16 g/pc)

Protein: 43 g - 25%
Vit A: 400 ug RE - 59%
LUMPIA con MORINGA
Garlic, minced 41.18 ¼c

Onion, minced 37.63 ¼c
Margarine, fortified 20 2 Tbsp
Shrimps, shelled, boiled, sliced 540 3c
Sweet potato, boiled, cubed 409 3c
Squash, striped 507.04 3c
Banana heart, sliced boiled water squeezed out 1038.36 6c
Iodized salt 15 1t
Spring roll (lumpia wrapper) 1100 100 pcs
Cooking oil 210 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.

No. of Servings: 25

Protein: 43 g - 28%
Vit A: 400 ug RE - 32%
MORINGA TORTA
Munggo, green, broiled, mashed 450 2c

Hipon, tagunton, shelled, chopped 540 3c
Carrots, cubed 195 2c
Sweet potato, white, cubed 269.66 3c
Malunggay, leaves, powder 160.71 3 c/6 Tbsp
Flour 465 3c
Eggs, beaten 362 7 pcs
Garlic, bulb, minced 41.18 ¼c
Onion, minced 37.63 ¼c
Iodized salt 37.5 2 ½ Tbsp
Cooking oil 368 1¾c
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: 1,850

No. of Servings: 25
Size Per Serving: 2 pcs/serving

Protein: 43 g - 37%
Vit A: 400 ug RE - 49%
MAJA MORINGA
Food Item & Description AP Wt (g) HH Measure
Malunggay leaves, powdered 375 7 Tbsp

Cornstarch 200 2c
White sugar 450 1½c
Corn cream 424 1½c
Evap m ilk 250 1c
Coconut Milk (thick) 975 3¼c
Vanilla extract
Peanut, roasted, pounded 177 1¼c
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 : 2,240 g

No. of servings: 25
Size per serving: 1 slice
Weight per serving : 80 g
Total coking/preparation time: 20 min

Protein: 43 g - 12%
Vit A: 400 ugRE - 27 %
MALU BUCHI-BUCHI
Red kidney beans, boiled smashed 440 2 1/3 c

Young coconut meat, chopped 964.29 1½c
Sugar, brown 225 1½c
Malunggay powder 107.14 4 Tbsp
Glutinous Rice powder 520 2c
Water ½c
Sesame seeds 150 1c
Cooking oil 480 4c
Procedure:
Filling 1. Boil red beans until done and mash.
2. Cook together mashed red beans and young coconut meat until well
Dough: blended.
1. Mix glutinous rice powder and Malunggay powder with ½ cup water in a
mixing bowl.
2. Knead until smooth.
3. Measure about 2 Tbsp of the dough and flatten.
4. Place 1 Tbsp filling at the center of the dough and form into balls.
5. Roll the ball in sesame seeds and deep fry for about 5 minutes.
Total Cooked Weight : 1,250

No. of servings: 25
Size per serving: 2 pcs
Total coking/preparation time: 1 hour and 15 min

Protein: 43 g - 9%
Vit A: 400 ugRE - 7%
MALU MUNCHKINS
Graham cracker, choco flavor 830 3½c

Malunggay, powder 133.93 5 Tbsp
Iodized salt, a pinch
Milk, condensed 387 4c
Sugar, refined 150 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.

No. of servings: 25
Size per serving: 3.81 cm x 3.81 cm 2 pc
Total coking/preparation time: 20 mins.

Vit A: 400 ugRE - 42 %
MALUNGGAY PAN CAKE
Flour 775 5c
Baking powder 35 3 ½ Tbsp
Salt 7 ½ tsp
Malunggay powder 80.36 3 Tbsp
Sugar, white 300 g 1c
Butter, melted 150 g ¾c
Calamansi juice 144.74 1/8 c
Milk, evaporated 133 ½c
Water ¼c
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 ¼ 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.

No. of servings: 25
Size per serving: 1 pc
Weight per serving : 61g

Vit A: 400 ugRE - 23 %
MALUNGGAY PUDDING
Margarine 50 5 Tbsp
Bread, pandesal, crushed
Milk evaporated 900 25 c
Sugar brown 1350 5c
Raisin, optional 480 2c
Malunggay leaves ( powdered ) 360 1½c
Eggs, chicken, whole, beaten 339.29 7c
155.17 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 : 3200 g

No. of servings: 25
Size per serving : 8.89 cm x 3.81 cm
Weight per serving: 128 g
Total coking/preparation time: 1 hour

Vit A: 400 ugRE - 45 %
MORINGA CHAMPORADO
Water 0.00 14 c
Malagkit, bigas 1250.00 7½c
Cocoa 300.00 2½c
Sugar, brown 1125.00 7½c
Malunggay leaves, powdered 323 8 Tbsp
Milk, evaporated 1200.00 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.

No. of servings: 25
Size per serving: soup bowl
Weight per serving (g): 440 g
Total coking/preparation time: 45 minutes.
Energy: 1600 kcal - 29.41%

Protein: 43 g - 22.75%
Vit A: 400 ugRE - 26.81%
PANCIT CANTON con MORINGA

Onion, sliced 180.72 10 tsp
Pork liempo, sliced thinly 750.00 5c
Shrimps, tagunton, shelled 600.00 2½c
Baguio beans, cut into 1” diagonally 625.00 2½c
Carrots, peeled, thinly sliced 439.02 1½c
Cabbage, thinly sliced 1481.48 5c
Water - 10 c
Soy sauce 75.00 5 Tbsp
Salt to taste 25.00 5 tsp
Pancit canton 625.00 ½ 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 sautéed ingredients to the pancit noodles. Cook for 3 more minutes.
21. Place in a platter.
22. Serve hot with slice of Calamansi.

No. of Servings: 25
Size Per Serving: Snack plate
Total Cost of the Recipe: 358.15
Cost Per Serving: 14.35
Energy: 1600 kcal - 22.15%

Protein: 43 g - 37.95%
Vit A: 400 ug RE - 224.3%
TURON con MALUNGGAY
Saba, ripe 6140.35 50 pcs

Langka 385.29 1¼c
Sugar, brown 563.00 3¾c
Lumpia wrapper 550.00 50 pcs
Malunggay leaves, chopped 535.71 10 c
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.

No. of servings: 25
Size per serving: 5 inches
Total coking/preparation time: 50 mins
Energy: 1600 kcal - 33.03%

Protein: 43 g - 14.51%
Vit A: 400 ugRE - 61.34%
TURONES de MALUNGGAY
Malunggay leaves 321 6c

Peanut w/o skin 280 2c
Carrot, grated 390 4c
Sugar, muscovado 100 1c
Spring roll wrapper 550 50 pcs
Langka Hinog, strips 150 1½c
Oil coconut 235 1c
Sesame seed dried 105 1c
Sugar, muscovado 50 ½c
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 ¼ 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 ½ cup of sugar. Pour the caramel over turones and sprinkle with sesame
seed.
Total Cooked Weight : 1750 g

No. of servings: 25
Size per serving: 1 pc
Total coking/preparation time: 1 hr & 30 mins

Vit A: 400 ugRE - 77 %
UKOY MAKALHIP
Squash 2760.56 14 c
Arina 620 4c
Black pepper 0 3 Tbsp
Salt 45 3 Tbsp
Onion 188.17 1½c
Carrot 195.12 2c
Shrimp, freshwater (small) 1040 8c
Egg, chicken, whole 413.79 8 pcs
Oil, coconut 125 3c
Vinegar, coconut 416 1c
Salt 15 1 tsp
Garlic 11.76 1 Tbsp
Pepper, ground 17.65 1 Tbsp
Sweet potato, yellow 715.91 4½c
Kinchay 78.95 4 Tbsp
Milk, evaporated 265 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.
10. Serve hot with vinegar mixture or sauce.


Vit A: 400 ug RE - 85 %
BUKO PANDAN MALUNGGAY DELIGHT
Pandan leaves 0.00 4 pcs

Water 0.00 3c
Buko 8928.57 (10) pcs 5 c
Buko juice 6250.00 25 c
Sugar, refined white 1350.00 4½c
Malunggay leaves, powdered 44.64 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 ½ cup pandan juice. Pour into the buko-
pandan mixture.
4. Add sugar and shredded coconut meat and stir thoroughly.
5. Serve with ice.

No. of servings: 25
Size per serving: 1 glass
Weight per serving (g): 220 or 220 ml
Total Cost per Serving: P6.75
Energy: 1600 kcal - 36.15%

Protein: 43 g - 9.02%
Vit A: 400 ugRE - 3.23%
MALUNGGAY DELIGHT
Water 20 c
Pandan leaves 10 pcs
Malunggay decoction 3c
Gulaman bar 591 2 bars
Sugar, white 300 1c
Calamansi 868.42 ¾c
Sugar, brown 450 3c
Sago, cooked 301.5 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.

No. of servings: 25
Weight per serving (g): 250 ml
Total coking/preparation time: 1 hour

Protein: 43 g - 3%
Vit A: 400 ugRE - 39 %
MALUNGGAY SHAKE
Malunggay powder 133.93 (leaves) 5 Tbsp

Milk evaporated 2,150 10 c
Green Indian mango 2,543.86 10 c
Calamansi juice 121.05 10 c
Sugar refined 1,200 10 Tbsp
Iodized salt - pinch
Ice, crushed -
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: 7,050 g

No. of servings: 25
Weight per serving: 282 g

Vit A: 400 ugRE - 40 %
MPTC SAGO COOLERS (Malunggay, Pandan, Tanglad,
Calamansi)
Water extract from Pandan and Tanglad Leaves 10 c

Water
Calamansi juice 1447.37 5c
Sugar brown 750 5 Tbsp
Sago cooled 720 5c
Ice cubes, as desired 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): 7050 g

No. of servings: 25
Total coking/preparation time: 20 – 25 min

Protein: 43 g - 2 %
Vit A: 400 ugRE - 20 %
MORINGA-CALA-PINE JUICE
Malunggay leaves, boiled, juice extracted 642.86 12 c

Pineapple juice undiluted 2,550 10 c
Calamansi juice 578.95 ½c
Sugar, brown 750 5c
Water 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

No. of servings: 25
Weight per serving (g): 264 g

Protein: 43 g - 2%
Vit A: 400 ugRE - 47 %
MORINGA CHOCO
Water 18 c
Tablea 200 10 pcs
Sugar (muscovado) 300 1½c
Milk evap 750 3c
Malunggay powder (powder) 30 2 Tbsp
(leaves) 30
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.

No. of servings: 25
Size per serving: 1 cup
Weight per serving (g): 148.50 g
Total coking/preparation time: 45 min.

Protein: 43 g - 6%
Vit A: 400 ugRE - 14 %
MORINGA ORANGE KALAMANSI JUICE
Malunggay, powdered 107.14 12 Tbsp

Kalamansi 2052.63 100 pcs
Sugar, brown 100.00 7½c
Cube ice - -
Water - 5 liters
Oranges, sliced 97.83 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.

No. of servings: 25
Weight per serving (g): 215
Energy: 1600 kcal - 2.03%

Protein: 43 g - 0.65%
Vit A: 400 ugRE - 7.77%
MORINGA ‘n CREAM SHAKE
Mango, ripe 1228.45 6c

Melon, ripe 2063.49 10 c
Sugar, white 600 4c
Milk, evaporated 1060.5 5c
Malunggay powder 80.36 (leaves) 3 Tbsp
Cube ice 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.

No. of servings: 25
Weight per serving (g): 197.40

Protein: 43 g - 9%
Vit A: 400 ugRE - 64 %
BASIC INFORMATION ON MALUNGGAY
Taxonomy
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Brassicales
Family: Moringaceae
Genus: Moringa
Species: Oleifera
Scientific name: Moringa oleifera Lamn
Common Names
English Name: Horseradish tree, Drumstick tree, West India

Ben
Filipino Names: Malunggay (Tagalog)
Marunggay (Ilocano)
Kalamunggay, Kamunggay, Balunggay,
Kamalunggay (Visaya)
Origin: Sub-Himalayan Tracts of the Indian

Subcontinent
Occurrence and All over the tropics

cultivation:
Growth and Size: Perennial, fast growing, and can grow up to
12 meters in height
Nutritional Profile
It has
 4 times the calcium in milk

 7 times the vitamin C in orange
 4 times the vitamin A in carrot
 3 times the potassium in banana
 2 times the protein in milk
Component Pods Leaves Leaf
Powder
Moisture () 86.9 75.0 7.5
Calories 26 92 205
Protein (g) 2.5 6.7 27.1
Fat (g) 0.1 1.7 2.3
Carbohydrate (g) 3.7 13.4 38.2
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)
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
PROCESSING TECHNOLOGY FOR MALUNGGAY FOLIAGE
Malunggay is popularly known for its food use. It is commonly

grown as hedges of homes or just as a backyard tree, which is a source of
foliage and fresh fruits for household viand. Most of us recognize this plant
as a vegetable tree whose leaves are nutritious because they are green
in color and rich in dietary fiber.
Lately, we have learned that malunggay can be processed to

become tea as a biofortification agent. Fortification is a process by which
a food is enriched by adding materials that enhances the nutritional
properties of a food. Hence, we now see noodles fortified with squash,
carrot, malunggay, amaranth (saluyut) and other vegetables. Pastries,
cookies, and many baked food preparations are now enriched with
malunggay.
Basic to processing is a good raw material. A raw material should

possess the desired quality for food preparation. In the same way the
material should also be processed correctly. With this in mind, the
following should be noted in processing malunggay foliage for food
preparations.
A. Fresh foliage. The fresh foliage should be sourced from plants

which have not been sprayed with chemical pesticides.
However, if the plants have been treated with synthetic
pesticides, a margin of two weeks from the last spray would be
acceptable.
The leaves should also be taken from the next top three leaves
from the apical bud or youngest leaf. The youngest leaves are
the young growing shoots at the tip of a branch.
B. Post-harvest. When the leaves or foliage have been harvested,

it is recommended to bring the materials in the place where it is
to be air-dried. Air drying is recommended when the material is
to be stored for a time prior to its use. In the same way, if juice is
to be stored for a time prior to its use. then the foliage has to be
processed immediately within the next fifteen minutes.
If the juice of the leaves is the desired product, the harvested
foliage has also to be processed immediately. A household or
kitchen food processor or blender can be used to extract the
juice from leaves. A one is to one ratio of leaves and water is
recommended. Example, blend a cup of leaves in a cup of
water. The juice can be collected by passing through the
extract solution in very fine sieve or clean cloth.
C. Storage. The collected leaflets can be stored in plastic bags,

bottles or canisters, but ensure that the containers to be used
are dry and clean. Take note also that the containers are to be
sealed tightly. These air-dried leaflets can be stored for at least
two months only. However, pan-roasted leaflets or powder can
be stored up to six months or more. The juice of leaves is to be
used immediately. It can, however, be stored inside a
refrigerator. The juice can be stored by placing it a clean jar or
bottle and kept in a refrigerator for no more than five days. If the
juice is to be frozen or kept in a freezer, the stored juice can stay
there for at least one month.
BASICS AT A GLANCE
Types of Measuring Devices
Stainless Liquid Measuring Cups
Glass Liquid Measuring Cup
Dry Ingredients Measuring Cup
Stainless measuring spoons

Measuring Dry Ingredients
Measuring Liquid Ingredients
Pointers to remember in measuring
1. The use of standard measuring equipment is a MUST to help ensure successful

finish products.
2. The measurement of dry and liquid ingredients need a special measuring
technique
For example: Flour should be sifted first before measuring while liquid
ingredients like oil or milk is measured by placing the measuring
glass on a flat surface before pouring the liquid to the desired
line of measurement.
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.
TABLE OF MEASURES AND EQUIVALENT WEIGHTS
60 drops .... 1 teaspoon 2 cups .... 1 pint

3 teaspoon .... 1 tablespoon 2 pints .... 1 quart
4 tablespoons .... ¼ cup 4 cups .... 1 pound
8 tablespoons .... ½ cup 16 ounces .... 1 pound
12 .... ¾ cup 2.2 pounds .... 1 quart
tablespoons
16 . . . . 1 cup 4 quarts . . . . 1 gallon
tablespoons
4 tablespoons . . . . 1 ounce dash . . . . Less than 1/8 tsp.
1 bouillon cube . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tablespoon extract

1 tablespoon unflavored gelatin . . . . . . . . . . . . ¼ ounce
1 square chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . 4 tablespoons powdered
cocoa
1 small can evap milk . . . . . . . . . . . . . . . . . . . . . . . ¾ cup milk
1 big can evap milk . . . . . . . . . . . . . . . . . . . . . . . . . 1 ¾ cups
1 tablespoon corn starch . . . . . . . . . . . . . . . . . . . . . 2 tablespoons flour
1 pound flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 cups sifted flour
ABBREVIATIONS
Teaspoon - tsp
Tablespoon - Tbsp
Cups - c
Pint - pt
Quart - qt.
Gallon - gal
Pound - lb.
GLOSSARY
Additives - a substance added to improve or preserve

something
Biological hazard - refers to the danger of food contamination

by disease – causing micro-organisms
(bacteria, viruses, parasites, or fungi), certain
plants, and fish that carry toxins
Chemical hazard - refers to the danger of food contamination

by pesticides, food additives and
preservatives, cleaning supplies, and toxic
materials that leech through worn cookware
and equipment
Cleaning - the removal of soil, food residue, dirt, grease

or other objectionable matter
Contaminant - any biological or chemical agent, foreign

matter, or other substances not intentionally
added to food which may compromise food
safety or suitability
Contamination - is the unintended presence of harmful

substances or disease-causing micro -
organisms
Disinfection - the reduction, by means of chemical agents

and/or physical methods, of the number of
micro-organisms in the environment, to a
level that does not compromise food safety
or suitability.
Food borne illness - a disease that is carried and transmitted to

people by food
Food borne
infection - a disease that results from eating food
containing harmful micro-organism
Food borne - a disease that results from eating food

intoxication containing toxins from bacteria, molds or
certain plants or animals
Food handlers - any person who directly handles packaged

or unpacked food, food equipment and
utensils or food contact surfaces and is
therefore expected to comply with food
hygiene requirements
Food hygiene - all conditions and measures necessary to

ensure the safety and suitability of food at all
stages of the food chain
First in, first out (FIFO) - is a method of stock rotation, in which new
supplies are shelved behind old supplies, so
the old are used first. All inventory is marked
with either the expiration date when the item
was received, or when it was stored after
preparation
Food preparation - starts from receiving the right amount of raw

food, washing, cutting, cooking, holding and
serving until it reaches the pupils plate/tray
Food safety - assurance that food will not cause harm to

the consumer when it is prepared and/or
eaten according to its intended use
Food suitability - assurance that food is acceptable for

human consumption according to its
intended use
Hazard - a biological, chemical or physical agent in,

or condition of, food with the potential to
cause an adverse health effect
Hazard Analysis - a system which identifies, evaluates and

Critical Control Point controls hazards which are significant for
(HACCP) Food Safety
Outbreak - is an incident in which two or more people

experience the same illness after eating the
same food. As exceptions to this definition, a
single incident of botulism and illness caused
by chemically contaminated food are also
classified as outbreak
Solid waste - includes dry, bulky trash, such as glass bottles,
plastic wrappers and containers, paper bags
and cardboard boxes
Standard - also called critical limit, is a time,

temperature, or other requirement that must
be met to keep a food item safe
Toxins - are poisons that are produced by micro-

organisms, carried by fish, or released by
plants
Cooking Terms
Slice - To cut thinly

Chop - To cut into very small pieces
Cube - To cut into ½ square inch on larger
Fry - To fry with the use of small amount of
shortening
Deep fry - To fry with the use of large amount of
shortening
Mix - To mix two or more ingredients
Boil - To bring to a boil until large bubbles may
appear
Combine - To combine two or more ingredients
Drain - To remove excess water or fat
Dredge - To coat with the mixture of flour and
seasoning
Grease - To spread small amount of margarine
Sift - To remove large particles
Juliene - To cut into strips
Chill - To place mixture into the refrigerator
Broil - To cook by dry heat with use of charcoal
Saute - To cook less than 5 minutes
Pan broil - To cook over medium heat until fat comes
out
Cut - 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

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MESSAGE

Health and Nutrition is integral to the total development of the

DepED is seeking to attain the Millennium Development Goal

The Development and Standardization of Recipes Using Malunggay

With the school and community working as one, we believe the

I commend DepED’s Health and Nutrition Center, the regional

The magnitude of malnutrition among public elementary and

The Development of a Recipe Book using Malunggay is indeed

I wish to express my sincerest gratitude to the Health and Nutrition

Our sincere thanks is extended to those who helped in the

We express also our deepest appreciation to the following

JESLI A. LAPUS VILMA L. LABRADOR

TERESITA G. INCIONG THELMA G. SANTOS

Ms. DOLORES Q. RUBIO Mr. ROGELIO A. LIMSON

MARIETTA BUMANGLAG Dr. VIVENCIO MAMARIL

Dr. LORMA M. VALERA Mrs. TOMASA CAMU

Ms. MARIA ELENA G. FERNANDEZ Ms. MARIA JULIA T. GOLLOSO

HNC, DEPED PROJECT STAFF

Dr. JUAN R. ARAOJO, JR Ms. MAGDALENE PORTIA T. CARIAGA

Ms. MA. SONIA S. GABRIELES Ms. MELANIE M. CRUZ

Ms. MEI LING V. DUHIG

SALVACION V. OMBION DOROTHYK. NUNEZ

MERLYN C. MANGANTI RENATO V. RAMOS JR.

ERNESTO J. CANONIZADO FERNANDO MEDINA

FRANCISCO COMPETENTE RONNIE AMOYO

MARGARET PAGABAO MARIETA MACUTOB

Our special thanks to the following for their valuable support:

 Dr. Mario Capanzana, Director, Food and Nutrition Research

 Dr. Miriam E. Pascua, President, Mariano Marcos State University,

 Mr. Virgilio T. Navarro, Principal, Tabaco City National High School,

 Dr. Nelda G. Datur, Schools Division Superintendent, Division of

 Division Health and Nutrition Section, Division of Cavite

 Tagaytay School District, District of Cavite.

ANGES Q. LABUANAN ND II, DepED RO I

In support to the Food for School Program and the “Gulayan sa

It is in this context that the Health and Nutrition Center developed

This Recipe Book using malunggay is therefore designed to provide

It is hoped that the home economics teachers, health and nutrition

One of the major health problems that the Department of

According to the department’s statistical record SY 2007-08, 21% of

It is on this that the Department of Education through the Health

The latest of these DepEd Initiatives was the launching of the

Why is the maximum utilization of recipes using malunggay

Malunggay leaves are loaded with nutrients. Gram for gram,

The fresh leaves of malunggay during times of plentiful harvest

In the preparation of recipes using malunggay, fresh or pulverized

Hopefully, the recipes using malunggay for school feeding program

 Basic Information on Malunggay

Food Item & Description AP wt. (g) HH Measure

Oil 315 1½c

Total Cooked Weight (g): 2,580

Energy: 1600 kcal - 19 %

Food Item & Description AP wt. (g) HH Measure

Total Cooked Weight (g): 3889

Energy: 1600 kcal - 18 %

Food Item & Description AP wt. (g) HH Measure

Carrot, grated 195 2c

Total Cooked Weight (g): 2397

Energy: 1600 kcal - 20 %

Food Item & Description AP wt. (g) HH Measure

Chicken wings 2125 25 pcs

Total Cooked Weight (g): 2050

Energy: 1600 kcal - 19 %