Malunggay Pasta Soup


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

Make Malunggay Pesto

Malungay Pesto by Chef Eugene Raymundo

500g San Remo Angel Hair pasta
2/3 cup extra virgin olive oil
3 cloves garlic, chopped
1/2 cashew nuts
1/3 cup dried alamang
1/2 cup malunggay leaves
1 tsp salt
1/2 cup ground oregano
1/2 cup kesong puti

Heat 1/3 cup oil in a pan, saute cashew nuts for a few minutes until lightly toasted. Add in garlic and saute lightly. Add alamang and cook for another minute or until heated through. Toss in malunggay leaves, salt and oregano and cook for a minute until malunggay is done. Pour into blender and add in remaining olive oil, process until smooth. Set aside.

Cook San Remo pasta according to package directions and drain well. Toss in prepared pesto and cheese. Serve immediately. Top with fried dried alamang if desired.

malunggay pesto