Malunggay Recipes

Winner Recipes from O! My Gulay

First Runner-up

VEGETABLE JARDINERA

Pasay South High School

1. Joanne Camille De Luna      

2. Ma. Vanilyn Bilbao

Ingredients:

• 2 tsp cooking oil

• 1 sliced onion

• 4 cloves garlic, chopped

• ½ tsp ground pepper

• ¼ kl hotdog/sausage, cubes

• 1 can (100 ml) tomato sauce

• 1 cup grated cheese

• ½ cup raisins

• 2 cups pineapple tidbits, drained

• 1 cup pickle slice1 cup chicken stock

• 2 hard boiled eggs, sliced

• 1 pc red/green bell pepper

• 1 cup singkamas, cubes

• 1 cup potatoes, cubes

• 1 cup carrots, cubes

• 1 tsp salt, iodized

• 1 tbsp sugar

• 1 cup baguio beans

• 1 cup sayote, cubes

Preparations instructions:

1. Saute garlic and onion in hot oil. Add sayote, potatoes, carrots and singkamas, tomato sauce and pineapple juice. Let it simmer until the vegetable becomes tender.

2. Arrange sliced hard boiled egg, bell pepper, sliced hot dogs decoratively in 2 loaf pans. Whip eggs and divide in 2 parts. Top both pans with the cooked vegetables. Pour beaten eggs. Cover with aluminum foil and bake in 375˚F oven or steam for 30-40 minutes.

3. Let it cool, invert or plate.

4. Slice and serve.

Second Runner-up

MALUNGGAY CALIFORNIA MAKI

Holy Spirit National High School

1. Rowena M. Anislagon  

2. Edgelyn M. Garcia

Ingredients:

• 2 pcs eggs

• ½ cup cornstarch

• 2 cups finely grated malunggay leaves

• ½ cup water

• ½ tsp salt

• 1 ½ tsp sugar

• 1 pc cucumber

• 1 pc carrot

• 1 pc ripe mango

• ½ kl rice

• ¼ kl malagkit

• 2 pcs pandan leaves

• 2 tsp vinegar 

Preparation instructions:

1. Steam rice and malagkit together until cooked. Add vinegar and sugar to taste to cooked rice and malagkit.

2. Grate malunggay leaves in a blender.

3. Add beaten eggs to a mixture of cornstarch and water to finely grated malunggay leaves.

4. Add salt and sugar to taste.

5. Fry ¼ cup of the mixture of malunggay leaves to a non stick pan.

6. Roll cooked rice and malagkit in a modified wrapper of malunggay leaves and add filling of pipino, carrots and ripe mango to form a California maki.