Mallungay Clam Soup
Clam Soup with Mallungay Leaves
1/2 kg. clams (cleaned)
1 thumb-size ginger, peeled and sliced8 stalks mallungay leaves
1 tbsp. oil1 med. onion, peeled and sliced
1 clove garlic, chopped
1 clove garlic, chopped
dash of salt5 cups water
Remove the leaves from the stalks. Wash leaves and strain leaves. Set aside.
Heat oil in a pot. Saute garlic, ginger and onion. Pour the water, bring to a boil. Add clams, salt , cover and boil, once the clam shells open, add the mallungay leaves cover and simmer for a minute.
Facts about Mallungay:
Mallungay(Moringa oelifera -scientific name) is known as miracle vegetable because of its many benificial uses. The leaves are rich in Vit. A, B, E and minerals such as calcium (four times the calcium in milk) , three times the potassium in bananas, and four times the Vitamin A in carrots, Vit. C content in seven oranges.
Mallungay has been promoted by the World Health Organization (WHO) for the past 20 years as a low-cost health enhancer in poor countries around the globe
Because of its nutritional content, malunggay strengthens the immune system, restores skin condition, controls blood pressure, relieves headaches and migraines, manages the sugar level thereby preventing diabetes, reduces inflammations and arthritis pains, restricts the growth of tumors, and heals ulcers. This information comes from Dr. Kumar Pati, an Indian doctor who is an expert in natural medicine.
Mallungay seeds can also purify water. Boiled leaves used to help increase lactation. Seeds for hypertension, gout, asthma, hiccups, and as a diuretic.
Leaves must be used immediately after picking, if not, store inside the plastic bag and refrigerate for at least one day.
Other recipes for Mallungay are: Chicken Ginger Stew, Ginisang Mungo w/ Mallungay, Papaya-Mallungay Fish Dinengdeng, Gulay Dinengdeng and many more.
Guinisang Munggo Beans
1 cup munggo, washed
1/4 kilo pork belly, cut into small pieces
5 cups water
1 head garlic, minced
1 small onion, minced
4 pieces tomatoes, sliced
1 cup malunggay leaves
1 Knorr pork cube
1/2 teaspoon black pepper
2 tablespoon cooking oil
1. In a casserole, put water, munggo, and Knorr pork cube.2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.4. Add the pork and saute until lightly browned.5. Add in the munggo and stock.6. Season with pepper and add the malunggay leaves.