Malunggay spring roll
Moringa oleifera or benzolive tree, or horseradish, or locally, malunggay is one of the wonder green vegetables which brings benefits to our body, and therefore, very important to include in our daily diet. We need to have daily vegetable consumption, especially green vegetables, and malunggay should be on the list because it heals and prevents body ailments. It has been globally produced by some companies into supplemental medicines, drinking teas, lotions and soaps and our ancestors have used it in their cuisine.
Back in my childhood days, Lola would pound some malunggay leaves into a paste and apply it on wounds and abrasions we would sometimes get from playing. She would change the poultice daily until the wound turns dry.
According to Day Salonga and Mon Urbano, chefs and authors of “Make Good Money with Malunggay,” malunggay is a rich source of vitamin C, many times more than oranges, (1 cup of malunggay is equal to 7 oranges). Malunggay leaves contain more potassium than bananas and also contains more zinc. They also said that if malunggay leaves were to be eaten by one and all, the world will be free of anemia, as it contains three times more iron than spinach. It is also rich in Vitamin A, with four times more of this vitamin than carrots. Hence, it helps prevents blindness.
Malunggay is said to balance sugar levels, hence it helps in the fight against diabetes. It also helps in balancing the cholesterol levels in our body. With daily consumption in our diet, it helps increase our body’s immunity to help fight against illness. Since it is an immunity-stimulant, this is said to be recommended by doctors in Africa for AIDS-afflicted patients.
Malunggay leaves are also said to have digestive powers. The calcium present in its green leaves contains higher amount than milk. Overall, it is said to be the nutrition booster and is known to promote a feeling of a person’s well-being.
We need to plant and grow more malunggay for our daily consumption. Medicine is much more expensive than consuming malunggay daily. Make it a habit of eating malunggay everyday.
I’m sharing my favorite recipes using malunggay leaves. The wrapper and banana loaf recipes were taken from Salonga and Urbano’s book. To make it healthier, use fresh organically or naturally grown vegetables. For the second recipe, bananas can be had in local farmers market, or, in your next road trip, stalls along the highway. Nothing beats supporting local farmers. Your support will also help build stable community food banks.
Malunggay Spring Roll with Fresh Vegetables
Ingredients:
2 tablespoons oil
200g (1 cup) bean curd or tokwa
100g (3 oz) string beans, cut diagonally into 2 cm (1 in) pieces
1 medium carrot, cut into thin strips
¾ cup shredded white cabbage
Salt and pepper
12 malunggay lumpia wrappers
12 lettuce leaves
Procedure:
1. Heat oil in a pan and fry bean curd. Remove from pan and cut into narrow strips. Set aside.
2. Blanch the string beans, carrot strips, and cabbage by plunging in boiling water for about 5 minutes. Drain immediately and plunge into a bowl of iced water. Drain well then season with salt and pepper.
3. Using malunggay lumpia wrapper, lay a lettuce leaf at the center, then top with 2 tablespoons of the blanched vegetables onto the lettuce leaf. Add 1 tablespoon of the cooked bean curd. Roll wrapper and tuck in the ends to seal completely. Repeat with remaining vegetables and wrappers. Serve with brown sauce and crushed garlic.
For malunggay lumpia wrappers:
Ingredients:
3 eggs
2 tablespoons oil
1 cup cornstarch
½ teaspoon salt
1 ½ cups water
3 teaspoons malunggay juice (pound 1 cup of malunggay fresh leaves with mortar and pestle and add with 1 cup of water then strain with cheese cloth)
Procedure:
1. In a bowl, blend together eggs, oil, malunggay juice, water and salt. Add cornstarch and stir until very smooth. Let the batter rest by chilling in the refrigerator for about 15 minutes.
2. Heat a lightly oiled griddle or nonstick pan over medium heat. Pour ¼ cup batter and tilt the pan in a circular motion to coat the pan evenly. Heat through for 1-2 minutes. Loosen with a spatula,
3. Turn and cook the other side. Repeat for the rest of the batter.
Brown Sauce
Ingredients:
1 cup brown sugar
2 cups water
1 teaspoon salt
2 tablespoons soy sauce
2 tablespoons cornstarch
60 ml (1/4 cup) water
½ head of garlic cloves peeled and crushed
Procedure:
In a saucepan, blend sugar, water, salt and soy sauce, bring to a boil then simmer for 5 minutes. In another bowl, blend cornstarch with 60 ml water until smooth. Add and stir into the saucepan. Simmer until all mixture thickens, about 10 minutes. Remove from fire and let cool then add crushed garlic when ready to serve.
Malunggay Banana Loaf
Ingredients:
2 cups all-purpose flour (preferably Magnolia brand)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon cinnamon powder
½ teaspoon salt
½ cup melted butter (preferably Magnolia brand)
2/3 cup granulated sugar
¼ teaspoon lemon rind
1 cup ripe latundan bananas (about 2-3 ripe bananas), mashed
½ cup fresh malunggay leaves
2 whole eggs
½ cup fresh milk (preferably Nestlé)
1 teaspoon vanilla extract
2 teaspoons calamansi juice
Procedure:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Prepare greased 8 x 4 – inch cake pan.
3. In a large bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Blend together
4. Combine butter, sugar and lemon rind. Blend until smooth.
5. Add the mashed banana, malunggay leaves, eggs, milk, vanilla and calamansi juice.
6. Beat at medium speed with electric mixer for 2 minutes. Add the dry ingredients.
7. Transfer batter to a greased pan and spread evenly.
8. Place in the middle rack of the oven.
9. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let it cool in pan for 10 minutes.
11. Remove loaf from pan and let cool completely on wire rack.
Enjoy and be well!
(Please e-mail writer at rachelcostas@yahoo.com)