MALU-LOLLIPOP

FOOD ITEM & Wt. (g) HH Measure

DESCRIPTION

Chicken wings 2125 25 pcs.

Calamansi juice 289 1/2 c
Ground pepper 15 1 tbsp.
Garlic,minced 20 2 tbsp.
Iodized Salt 30 6 tbsp.
Bread crumbs 475 4c
Malunggay powder 20 2 tbsp.
or leaves
Eggs 7 pcs. 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 or leaves, 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
 Chicken broth soup with potato bits

Ingredients:
Chicken Broth (the ones used for the Malu-llolipop)
Salt and Pepper
Minced Garlic
Onions
Potato Bits

PROCEDURE

1. Sauté garlic Onions and potato bits

2. Add chicken Broth and bring to Boil
3. Add malungay leaves (optional)
4. Serve hot
 GREEN LOG

FOOD ITEM AND Wt. (g) HH Measure

DESCRIPTION

Carrot, grated 195 2c

Cheese 55 ½c
Bell Pepper, 88 ½c
red,chopped
Onion, chopped 113 ¾c
Bread white loaf 448 16 slices
Pork boston butt, lean 1290 6c
Malunggay leaves, 80 1½c
chopped
Eggs, beaten 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 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 dry before serving.
7. Serve with catsup.

No. of Servings: 25
 PINAKBET

MGA SANGKAP HH Measure

Mantika 2 tbsp.
Sibuyas, chopped 1 pc.
Bawang, chopped 3 cloves
Luya, chopped 1 tbsp.
Kamatis,cchpped 2 pcs.
Tubig 1 cup
Kalabasa, bite size 1/8 kg
Talong, sliced thinly 1/8 kg
Sitaw 1.5 inch sliced 1/8 kg
Malunggay leaves 1 ½ cup

PROCEDURE

1. Igisa sa mantika ang sibuyas,bawang,luya at kamatis.

2. Idagdag ang tubig at pakuluan.
3. Idagdag ang kalabasa,talong at sitaw. Pakuluan hanggang sa maluto.
4. Idagdag ang malunggay leaves at pakuluan pa ng 1 minuto

No. of Servings: 5
 PORK POTCHERO ala MORINGA

FOOD ITEM & Wt. (g) HH Measure

DESCRIPTION
Garlic, sliced 12 1 tbsp.
Cooking oil 75 5 tsp.
Pork liempo, cut into 1612 5c
cube
Water - -
Banana saba, cut into half 4561 25 pcs.
Sweet potato, cut into 511 2½c
quarter
Baguio beans, cut into 260 2½c
half
Tomatoes, sliced 777 5c
Green onion, sliced 64 5 tsp.
Malunggay leaves 535 10 c
Iodized salt 50 10 tsp.

PROCEDURE

1. Wash all the ingredients, then slice into desired cut. Set aside.
2. Sauté the garlic in cooking oil until slightly brown.
3. Add pork, and let it simmer till end.
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, and malunggay leaves and salt.
8. Remove from fire if done.
9. Serve while hot.

No. of Servings: 25
 PICADILLO CON MORINGA

FOOD ITEM AND Wt. (g) HH Measure

DESCRIPTION
Cooking Oil 630 3c
Ground Beef, Lean meat 1766 6½c
Garlic, minced 58 10 tsp.
Onions, sliced 80 20 tsp.
Tomatoes, chopped 1838 13 c
Water - 2c
Sweet potato, cubed 786 5c
Salt 25 5 tsp.
Dash of pepper - -
Malunggay leaves 535 10 c
Soy sauce 50 5 tsp.

PROCEDURE

1. Saute’ ground beef and set aside.

2. Saute’ garlic and onions until golden brown then add tomatoes.
3. Combine the ground beef, onios, garlic and Tomatoes.
Add water and bring to a boil for 5 mins.
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.

No. of Servings: 25
 MORINGA SHANGHAI ROLLS

FOOD ITEM AND Wt. (g) HH MEASURE

DESCRIPTION
Ground Pork 886 4c
Onion, minced 421 2½c
Garlic, Minced 411 2½c
Carrots, cubed 292 3c
Flour 155 1c
Eggs, beaten 206 4 pcs
Tomato Sauce 313 1¼c
Kinchay 118 6 tsp
Malunggay leaves, 107 2c
chopped finely
Iodized salt 25 5 tsp
Lumpia wrapper 1100 100 pcs
Cooking oil 375 3c

PROCEDURE

1. In a mixing bowl, put the ground pork, onion, garlic, carrots, flour, eggs,
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.

No. of Servings: 25
 FISH PIMIENTO-MALUNGGAY

FOOD ITEM & Wt.(g) HH Measure

DESCRIPTION
Pimiento (bell pepper) 235 1c
Malunggay 178 10 c
leaves,fresh,chopped
Fried galunggong, flaked 3428 16 c
Garlic bulb minced 29 2 tbsp.
Eggs, chichen, beaten 1068 20 pcs.
Squash fruit grated 1014 7c
Flour,all purpose 465 3c
Bread crumbs (toasted) 350 7c
Ground pepper 16 2 tbsp
Margarine melted 125 ½c
Iodized salt 15 1 tsp

PROCEDURE

5.Fry bell pepper until lightly brown, then submerge water.

6.Remove skin and chop finely
7.In boiling water, add malunggay leaves, strain and chop finely.
8.In a bowl, mix all the ingredients.
9.Place or mold mixture in between two banana leaves and deep
fry.
10. Serve hot

No. of Servings: 25
 MORINGA CORN SOUP

FOOD ITEM & Wt. (g) HH Measure

DESCRIPTION
Cooking oil 158 ¾c
Tokwa,cubed,fried 263 2c
Garlic minced 82 1¼c
Onions chopped 75 2 tbsp
Tomatoes minced 71 3c
Shrim,shelled 540 ¼c
Fresh corn,grated 1400 6c
Chicken cubes, dissolves 40 4 cubes
in water
Malunggay leaves 321 3c
Quail eggs, 568 50 pcs
boiled,shelled
Iodize salt 30 2 tbsp
Onion, spring, sliced 52 ¼c

PROCEDURE

1. Heat oil, fry tokwa for about 3 minutes until goldeb brown.
2. Sauté garlic, onion, tomatoes and shrimp
3. Add corn and chicken stock. Cover and let it simmer for 30
minutes or until corn to be tender.
4. Add malunggay leaves, quail eggs,tokwa.
5. Season with iodize salt and simmer for another 2 minutes.
6. Sprinkle spring onions and serve hot.

No. of Servings: 25
 GINISANG KAMOTE AT MANOK

MGA SANGKAP HH Measure

Mantika 2 tbsp
Sibuyas, chopped 2 tbsp
Bawang, chopped 2 tbsp
Chicken breast fillet 1 Cup
Kamote, yello, cubed 2 cups
Sitaw, cut into ½ inch 1 cup
Tubig ¼ cup
Pamintang durog Pinch

PROCEDURE

1. Sa isang kawali, igisa sa mantika ang sibuyas, bawang at manok.

2. Idagdag ang, kamote at sitaw. Igisa ng dalawang minuto. Hintayin
hanggang maging half cook ang manok at lumambot ang kamote.
3. Idagdag ang tubig. Takpan at hayaang kumulo ng 5 minuto. Timplahan
ng asin at paminta.
4. Serve hot

No. of Servings: 5
 MEATY SOUP WITH KULITIS

MGA SANGKAP HH Measure

Mantika 2 tbsp
Sibuyas 2 tbsp
Chicken giniling ½ cup
Bell pepper, red ,cubed 2 tbsp
Patatas 1 small pc
Tubig 4 cups
Itlog, lightly beaten 1pc
Kulitis (local spinach) 2 cups
Pamintang durog Pinch

PROCEDURE

1. Igisa sa mantika ang sibuyas at manok hanggang maging goldaen brown.

2. Idagdag ang bell pepper,patatas at tubig. Takpan at pakuluin ng 5 minuto.
3. Idagdag ang itlog habang hinahalo ang sabaw.
4. Idagdag ang kulitis. Timplahan ng asin at paminta.

No. of Servings: 5
 PININYAHANG PORK GINILING

MGA SANGKAP HH Measure

Mantika 2 tbsp
Sibuyas, chopped ½ pc
Bawang, chopped 2 cloves
Pork giniling 200 g
Carrots, diced ½ pc
Patatas, diced 1 pc
Pineapple tidbits ¼ cup
Malunggay leaves ¾ cup
Pamintang durog Pinch

PARAAN NG PAGLUTO

1. Igisa sa Mantika and sibuyas at bawang.

2. Idagdag ang giniling at igisa hanggang maging light brown.
3. Idagdag ang carrots, patatas at pineapple tidbits at igisa hanggang sa
maluto.
4. Idagdag ang malunggay at timplahan ng paminta.

No. of Servings: 5
 BEEF GINILING

MGA SANGKAP HH Measure

Mantika 2 tbps
Sibuyas, chopped 1 pc
Bawang, chopped 2 cloves
Beef Giniling 200 g
Tomato paste 1 tbps
Patatas, diced 1 pc
Carrot, diced 1 pc
Tubig ¼ cup
Itlog ng Pugo (nilaga, binalatan) 5 pcs

PARAAN NG PAGLUTO

1. Igisa sa mantika ang sibuyas at bawang.

2. Idagdag ang giniling at lutuin hanggang sa maging light brown.
3. Idagdag ang tomato paste, , patatas, carrots at tubig. Takpan at lutuin
hanggang lumambot ang patatas.
4. Idagdag ang itlog.

No. of Servings: 5
 TINOLANG MANOK

MGA SANGKAP HH Measure

Mantika 2 tbps
Sibuyas, chopped ½ pc
Bawang, chopped 2 cloves
Luya, chopped 1 tsp
Manok ½ kg
Tubig 3 cups
Papayang hilaw, chopped ¼ pc
Malunggay leaves 1 ½ cups

PARAAN NG PAGLUTO

1. Igisa sa mantika ang sibuyas, bawang at luya.

2. Idagdag ang manok at igisa.
3. Idagdag ang tubig at papaya at pakuluan hanggang sa maluto ang lahat ng
sangkap.
4. Idagdag ang malunggay at pakuluan ng 1 minuto.

No. of Servings: 5
 VEGETABLE TOFU OMELET

FOOD ITEM AND Wt. (g) HH Measure

DESCRIPTION
Margarine, fortified 10 ¾ tbsp.
Pepper, sweet bell 50 ½ cup
round, red, sliced
Green peas in brine, 280 1 ½ cup
canned
Carrots, diced 25 ¼ cup
Tofu, mashed 630 2 ½ cups
Egg 276 5 pcs
Milk Evaporated 15 1 tbsp
Salt, coarse 20 1 ¼ tbsp
Coconut oil 175 1 ¼ cup
Water ¼ cup

PROCEDURE

1. Pare and dice bell pepper and carrots as big as the green peas.
2. Saute’ bell pepper, green peas, carrots, mashed tofu in margarine for
about 2 to 3 minutes. Set aside.
3. In a bowl, combine beaten eggs, milk and salt.
4. Add the sautéed vegetables to the egg mixture. Blend well.
5. Put half of the mixture in a non-stick pan.
6. Cook over medium fire 3 to 5 minutes.

No. of Servings: 12
 VEGGIE NUGGETS

FOOD ITEM AND Wt. (g) HH Measure

DESCRIPTION
Eggs 150 3 pcs
Arina 300 1 ¼ cup
Salt, coarse 24 1 ¾ tbsp.
Pepper ground - 1 tsp
Baking powder 8 ½ tbsp.
Onion 150 ¾ cup
Carrots, grated 15 1 tbsp
Potato, grated 500 2 ¼ cup
Bell pepper, chopped 150 1 ¼ cup
Malunggay leaves, 15 1 tbsp
minced
Shrimp, boiled n 100 ½ cup
chopped
Cheese, grated 30 2 tbsp
Chicken breast, flaked 50 ¼ cup
Coconut oil 100 ½ cup

PROCEDURE

1. Beat eggs in bowl, add sifted flour, salt, pepper, and baking powder. Mix
thoroughly.
2. Add chopped onions, grated carrots, potato, bell pepper, malunggay
leaves, shrimps, cheese and chicken.
3. Mix well until well blended.
4. Shape into balls, flatten lightly to form into squares.
5. Deep fry until golden brown.

No. of Servings: 10
 PININYAHANG MANOK

MGA SANGKAP HH Measure

Mantika 2 tbsp
Sibuyas, chopped ½ pc
Bawang, chopped 2 cloves
Manok, chopped 200 g
Carrots, diced ½ pc
Patatas, diced 1 pc
Pineapple tidbits ¼ cup
Malunggay leaves ¾ cup
Pamintang durog Pinch

PARAAN NG PAGLUTO

1.Igisa sa Mantika and sibuyas at bawang.

2.Idagdag ang manok at igisa.

3.Idagdag ang carrots, patatas at pineapple tidbits at igisa hanggang sa

maluto.

4.Idagdag ang malunggay at timplahan ng paminta.

No. of Servings: 5
 PORK VEGGIE SOUP

FOOD ITEM AND DESCRIPTION Wt. HH Measure

Water for boiling liver 480 ml 2 cups
Coconut oil 22.5 ml 1 ½ tbsp.
Pork liver, sliced 240 g 1 cup
Garlic, minced 15 g 1 tbsp
Onion, sliced 180 g ¼ cup
Iodized salt 15 g 1 tbsp
Water 180 g 1 ½ cup
Pork Kasim, sliced 600 ml 1 cup
Corn Kernel 240 g 1 cup
Squash, cubed 240 g 1 cup
Carrot, cubed 360 g 1 ½ cup
Kinchay leaves 120 g ½ cup
Malunggay leaves 120 g 120 g
Soy sauce 60 ml 4 tbsp
White sugar, refined 7.5 g ½ tbsp.

PROCEDURE

1. In a separate casserole, boil the liver until cooked.

2. Heat oil, saute’ garlic and onion. Add salt and water.

3. Add pork and cook until tender.

4. Add the corn and let it boil until cooked.

5. Add squash and carrots until tender.

6. Add the liver, kinchay and malunggay leaves, season with soy sauce and
sugar.

No. of Servings: 10
 Misua patola with bola-bola

FOOD ITEM AND DESCRIPTION Wt.

Misua 3 ounces
Patola, sliced 1 pc
Garlic, crushed 4 cloves
Onion, chopped ½ cup
Ground black pepper ¼ tsp
Patis 2 tbsp
Water 6-8 cups
Cooking oil 3 tbsp
For meat balls
Ground pork ½ kl
Egg 1 pc
Onion, minced ¼ cup
All-purpose flour 6 tbsp
Salt 1 tsp
Ground black pepper ¼ tsp

PROCEDURE

1. Prepare the meatballs by combining all meatball ingredients. In a bowl mix

well. Scoop 1 ½ tbsp. of the mixture and form into a ball.
2. Fry the meatballs in a hot cooking oil until the outer part turns light
brown. Set aside.
3. Using the remaining oil, saute’ garlic and onion, pou water, let it boil.
4. Add the pan fried meatballs, add pork cube, stir, cover the pot for 15
minutes.
5. Add misua and patola, cover and cook for 5 minutes. Season with patis
and ground black pepper.

No. of Servings: 12
 PORK SINIGANG
FOOD ITEM AND DESCRIPTION Wt.
Pork liempo, cut into chunks 1 kl
Tamarined sinigang soup 1 sachet
Tomato, quartered 1 pc
Onion, quartered 1 pc
Taro, quartered 3 pcs
Long green chili pepper 3 pcs
Raddish, sliced 1 pc
Kangkong leaves 10 stems
Patis to taste 3 tbsp
Water

PROCEDURE

1. Boil water in a hot pot.

2. Add the pork liempo, tomato, onion, and tamarind soup mix and patis
to taste.
3. Cover the pot and boil until the meat is tender.
4. Add the long chili pepper, raddish and taro.
5. Cover the pot until the vegetables are cooked.
6. Add the kangkong leaves and simmer until done.

No. of Servings: 15
 CHICKEN POTCHERO ala MORINGA

FOOD ITEM & Wt. (g) HH Measure

DESCRIPTION
Garlic, sliced 12 1 tbsp.
Cooking oil 75 5 tsp.
Chicken, cut into cube 1612 5c
Water - -
Banana saba, cut into half 4561 25 pcs.
Sweet potato, cut into 511 2½c
quarter
Baguio beans, cut into 260 2½c
half
Tomatoes, sliced 777 5c
Green onion, sliced 64 5 tsp.
Malunggay leaves 535 10 c
Iodized salt 50 10 tsp.

PROCEDURE

1. Wash all the ingredients, then slice into desired cut. Set aside.
2. Sauté the garlic in cooking oil until slightly brown.
3. Add chicken, and let it simmer till end.
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, and malunggay leaves and salt.
8. Remove from fire if done.
9. Serve while hot.

No. of Servings: 25