Malunggay Empanada with Tuna

Ingredients:

1/2 cup malunggay leaves blanched
1 carrots, cubes
1 potato, cubes
1 sweet camote, cubes
1 can tuna flakes in oil
1 bulb onion, cubes
2 cloves garlic, minced
ground pepper
salt to taste
cooking oil

For Dough:
3 cups flour
1/2 cup sugar
150 grams margarine original
1/2 tsp baking powder
1 cup water
1/2 cup malunggay leaves, minced
1 egg

Cooking Instructions:

Heat cooking oil in a pan. Saute garlic and onion. Add all vegetables ingredients except malunggay leaves. Simmer for five minutes. Add tuna flakes in oil and blanched malunggay leaves. Season with pepper and salt to taste. Set aside.

In a mixing bowl, mix flour, sugar and baking powder. Add margarine and continue mixing. Add water, egg and malunggay leaves. Continue mixing until rubbery. Get one scoop dough and flatten.

Scoop one tablespoon filling and place it on center of flattened dough. Pull the opposite edges up and closer to each other to form a half circle shape empanada. Using empanada maker makes this task easier. Deep fry in a hot cooking oil until golden brown.

malunggay tuna empanandaIt was my first ever baking task. It was not easy. The first few breads were real mess. I was a bit depressed to see them crumbling to pieces while frying. My hubby, then, thought me how to knead dough properly, until I got it almost perfect.

Tortang Malunggay

Ingredients:

2 cups malunggay leaves
1 cup boiled chicken meat shreds
4 tbsp corn starch
3 eggs, beaten
1 bulb onion, chopped
2 cloves garlic, minced
1 tbsp ground pepper
Salt to taste
cooking oil

Cooking Instructions:

Mix malunggay leaves and chicken shreds. Add corn starch, onion, garlic, ground pepper and beaten eggs. Add salt to taste. Mix together until thick. Get a lump of about two spoonful. Fry until golden brown. Repeat till all mixture is used. Serve.

tortang malunggay

Malunggay Pasta Soup

Ingredients:

100 grams spaghetti pasta
1 cup boiled chicken, shreds
1 cup malunggay leaves
1 carrot, chopped
10 baguio beans, thin slices
1 bulb onion, chopped
3 cloves garlic, minced
1 tbsp ground pepper
fish sauce to taste
2 tbsp margarine
154 ml alaska evap

Cooking Instructions:

Heat margarine in a pan. Saute garlic and onion. Add chicken and stir until golden brown. Mix carrots and baguio beans. Season with ground pepper. Boil for three minutes. Add pasta, chicken stock and water. Continue the heating until tender. Season with fish sauce to taste and boil. Add alaska evap and simmer. Drop malunggay leaves. Remove from fire and serve hot.

malunggay pasta soup

Lumpiang Veggies with Malunggay Leaves

malunggay lumpia veggiesIngredients:

2 cups malunggay leaves, removed from petioles
1 cup camote, cut to strips
1 cup carrots, cut to strips
1 cup kalabasa, cut to strips
1 cup chayote, cut into strips
3 squares fried tokwa, cut to strips
1 head white onion, chopped
3 cloves garlic, minced
lumpia wrapper
cooking oil
salt and ground pepper to taste

Cooking Instructions:
Wash all vegetables ingredients. Saute garlic and onion until golden brown. Add all vegetables ingredients except malunggay leaves. Mix. Season with salt and pepper to taste. Cover the pan and continue heating until vegetables are half done. Add malunggay leaves and fried tokwa. Stir thoroughly. Turn of the stove. Cover the cooking vessel and leave it for few minutes. The remaining heat will cook the malunggay leaves. Drain and cool. Wrap the mixture with lumpia wrapper. Deep fry until golden brown. Serve with sauce.

Sauce:
Combine vinegar, salt, garlic and chilli. Adjust ingredients to suit taste preference.

Tortang Kalabasa con Malunggay Leaves

tortang kalabasa con malunggay

Ingredients:

5 stalks malunggay leaves
1 cup squash, thinly sliced
2  onion, medium size
1 cup flour
2  eggs, beaten
ground pepper
cooking oil
salt to taste

Cooking Instructions:

Wash malunggay leaves and separate from the petioles. Cut and slice the squash into thin strips. Slice onion into cubes. Beat the eggs. Mix all the vegetables ingredients. Add flour, onion, ground pepper and salt to taste. Add the beaten eggs and mix thoroughly. Heat the cooking oil in a pan over a low fire. Then put the vegetables mix and fry until golden brown. Serve.

Malunggay Sweet and Sour Balls

malungay balls in sweet sour syrup

Ingredients:

Malunggay Balls
1 cup malunggay leaves, mashed
1 medium carrots, grated
1 medium potato, boiled and mashed
2 eggs, beaten
flour
onion, finely chopped
garlic, minced
pepper
salt
cooking oil

Sweet and Sour Sauce
1/2 cup water
soy sauce
vinegar
flour
sugar
bell pepper
carrots

Preparation Instructions:

Malunggay Balls

Mix all vegetable ingredients. Add tofu, eggs, flour, chopped onion, garlic, pepper and salt. Mix thoroughly. Shape into balls. Add more flour until the ball is able to hold its shape. Fry until golden brown. Set aside.

Sweet and Sour Sauce

Mix all the ingredients. Boil to three minutes. Add bell pepper and  seasoning to taste. Then boil for another three minutes.

Arrange malunggay balls in plate and top with sauce. Serve.