moringa recipes

MORINGA PECCADILLO
Ingredients:
2 T. cooking fat 4 c. water
1 tsp. minced garlic 2 tsp. salt
1 T. sliced onion dash of pepper
1/2 c. chopped tomatoes 1 c. ground beef, cooked
3 c. moringa leaves,
washed and sorted
Preparation: Saute garlic, onion, and tomatoes in large fry pan. Add ground beef. Cover and simmer 5 minutes
over low heat. Add water and bring to a boil. Season with salt and pepper. Add moringa leaves. Cook 5
minutes longer. Serves 6.

MORINGA LEAVES with COCONUT MILK
Ingredients:
1 c. coconut milk diluted with 1 c. water
1 c. dried fish (boiled, flaked, and fried in 1 T. cooking fat)
2 garlic cloves, minced
1 medium onion, sliced
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1/8 tsp. salt
6 c. moringa leaves, washed and sorted
4 pieces chili peppers, crushed
Preparation: Boil coconut milk, dried fish, garlic and onion for 10 minutes. Season with salt, stirring the
mixture continuously. Add moringa leaves and crushed chili peppers. Cook 5 minutes longer. Serve hot.
Serves 6.

SHRIMP SUAM*
Ingredients:
2 T. shortening 1-1/2 tsp. salt
1 tsp. minced garlic 5 c. water
2 T. sliced onion 12 fresh shrimp, trimmed
1 T. ginger, cut into strips 2 c. moringa leaves, washed and sorted
1 T. fish sauce
Preparation: Saute garlic, onion and ginger in shortening, in large fry pan. Add fish sauce, salt and water.
Bring to a boil, and add shrimp. Cover and cook 10 minutes longer. Serve at once, Serves 6.

MUNG BEAN STEW
Ingredients:
4 T. cooking fat 1/2 c. shrimp juice
1 tsp. minced garlic 1/2 c. pork broth
2 T. sliced onion 3 c. water
1/2 c. sliced tomatoes 4-1/4 tsp. salt
1/2 c. sliced boiled pork dash of pepper
1/2 c. sliced shrimp 3 c. moringa leaves, washed and sorted
1 c. dried mung bean, boiled
Preparation: Saute garlic, onion and tomatoes in large fry pan. Add pork and shrimp. Cover and cook 3
minutes. Add mung bean, shrimp juice, pork broth and water. Cover and bring to a boil. Season with salt and
pepper, then add moringa leaves and cook 5 minutes longer. Serves 6.

DINENGDENG II*
Ingredients:
1/2 c. dried pigeon pea or 2 large tomatoes, sliced
Congo pea boiled in 1 1 medium-size fish cut into slices and boiled
c. water 10 young okra, cut into 1” lengths
3 c. water 1/4 c. fish paste
2 c. cowpea or yard-long
bean cut into 2" lengths
2 c. moringa leaves
1/2 medium onion, sliced
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Preparation: Add water to cooked pigeon pea or Congo pea in large saucepan. Boil, and add cowpea or yardlong
bean. Cover and cook 3 minutes. Add fish paste, onion, tomatoes, fish and okra. Cover and boil 2
minutes. Do not stir vegetables. Add moringa leaves, cover, and cook 5 minutes longer. Serve hot. Serves 6.

SAUTEED MORINGA PODS
Ingredients:
2 c. fresh moringa pods 2-1/2 c. shrimp juice from pounded heads of shrimp
2 T. shortening 2 T. shrimp paste
1 tsp. minced garlic 1 tsp. salt
2 T. sliced onion 1 c. fresh lima or butter bean seeds, peeled
1/2 c. sliced tomatoes 1 c. green cowpea or yard-long bean pods cut into 1-1/2" lengths
1 c. boiled pork, diced
1/2 c. shrimp, shelled
and sliced lengthwise
Preparation: Cut moringa pods lengthwise into 4 pieces. Slice white pulp including tender seeds. Discard
outer covering. Cut pulp into 1-1/2 inch lengths. Saute garlic, onion, and tomatoes. Add pork and shrimp.
Cover, and cook 2 minutes. Add shrimp juice, and boil. Season with fish paste and salt. Add lima or butter
beans, and cook 3 minutes. Add moringa pulp and cowpea or yard-long bean. Cover, and cook 10 minutes.
Serves 6.

JAMBALAYA CAMP
Ingredients:
1 c. rice 1/2 c. winged bean, blanched
1 onion, chopped 1 carrot, sliced thinly
3 T. oil 1 green pepper, sliced thinly
1 c. ground pork 1/2 c. pigeon or Congo pea seeds
3/4 c. tomatoes, chopped 1/2 c. moringa leaves
1 T. finely chopped celery 3 T. fish sauce
1/2 c. small fresh-water
clams (no shell)
3 c. water (soup of boiled clams)
MSG or Accent
Preparation: Wash rice and soak in small bowl for 1 hour, then drain. Fry onion in cooking oil until tender, but
not brown. Set aside. Fry pork and add tomatoes and fish sauce. Add 3 c. soup of boiled clams. When boiling,
stir in rice slowly on low fire. When rice is half cooked add the other ingredients. Cover tightly and cook
slowly. Serve hot with sliced papaya. Seves 6.

CORN WITH MORINGA LEAVES
Ingredients:
2 c. grated young corn 1 small sponge gourd (luffa)
2 cloves garlic 1 c. moringa
1 head onion 1-1/2 Accent or MSG
3 c. water salt to taste
Preparation: Saute garlic and onion in medium fry pan. Add water and let it boil. Then add the corn, stirring
often to avoid burning. When cooked, add the gourd and moringa.

MIXED VEGETABLE EMBOTIDO*
Ingredients:
1-1/2 c pigeon or Congo peas, 1 c. meat from unripe coconut
boiled and mashed 1 red pepper
1 c. moringa leaves or fruit 1 green pepper
1 c. squash, grated 3 beaten eggs
1-1/2 c carrots, grated 1 onion, chopped
4 T. margarine 1/2 c. winged beans
1 head garlic, chopped pepper and salt to taste
Preparation: Mix all ingredients above. Wrap in plastic bags, and tie both ends. Steam for 45 minutes.

SAUTED PIGEON PEA OR CONGO PEA, PAPAYA, MORINGA AND WINGED BEAN WITH LIVER
Ingredients:
1-1/4 c. pigeon or Congo peas 1/2 c. liver
3 quarts water 3 T. salt
3/4 c. cooking oil 2 c. water
4 segments garlic 1-3/4 c. winged bean
1-1/4 c. tomatoes 2 c. moringa leaves
Preparation: Boil peas until cooked. Set aside. Saute garlic, onion and tomatoes. Add liver. Cover and cook
until liver is tender. Season. Add water. Add winged bean and papaya. Cover and cook 10 minutes. Add
cooked peas and moringa leaves. Serve hot.

PIGEON PEA OR CONGO PEA WITH PORK AND BANANA BLOSSOM
Ingredients:
1 c. peas 1 c. winged bean
1 pc banana blossom 1/2 moringa leaves
1 leg pork ginger
1 c. roselle salt to taste
Preparation: Brown pork. Remove from heat, and cut into cubes about 2 inches in size. Boil peas and pork leg
until tender. Add ginger and salt to taste. Add banana blossoms and winged beans. When tender, add roselle
and onions.

CHICKEN WITH PIGEON OR CONGO PEA, PAPAYA, MORINGA AND WINGED BEAN
Ingredients:
1 medium size chicken 1 onion
1-1/2 c. boiled pigeon or Congo pea 1 tomato
2 pcs green medium size papaya 3 cloves garlic
1 c. winged beans salt or Accent to taste
1 c. moringa leaves
Preparation: Saute garlic, onion and tomato. Add sliced chicken, boiled peas, and boil for 20 minutes. Then
add papaya and winged beans, and boil another 10 minutes. Add Accent and salt to taste. Put in moringa
leaves before removing from heat. Serve hot.

PIGEON PEA OR CONGO PEA, PAPAYA, MORINGA AND WINGED BEAN HAMBURGER
Ingredients:
1 c. boiled peas, mashed 1/2 c. papaya, chopped
1/2 c. string beans,chopped 1/2 c. flour
1/2 c. moringa 2 eggs
1 big sized onion,chopped 2 segments garlic
oil to fry; salt to taste
Preparation: Saute garlic, onions and tomatoes. Add mashed peas, papaya, winged beans, and set aside. Beat
eggs and add flour. Add moringa leaves to sauted ingredients, and mix with beaten eggs.

POCHERO A LA VEGETABLES
Ingredients:
1 c. peeled & sliced unripe papaya 3 stems green onions
1 c. moringa leaves 1 small pc ginger (thinly sliced)
1 c. green beans or winged beans 1 T. cooking oil
3 pcs ripe tomato 5 black pepper, whole
3 pcs ripe banana 3 c. water
1 c. dried minnow salt to taste
1 clove garlic
Preparation: Saute the garlic and ginger in cooking oil until slightly brown. Add the water and bring to a boil.
Add the banana, beans and black pepper. Cover, and continue to boil. When half-done add the sliced papaya,
dried minnow, tomatoes, green onions, and salt to taste. Lastly, add the moringa leaves. Remove from heat
when done, and serve while hot. Serves 8.

MASQUADILLA TORTA*
Ingredients:
1/2 c. moringa leaves 3 eggs, beaten
1 c. winged bean pods, 3 pcs tomato, sliced
finely chopped 1/2 c. shredded papaya
3/4 c. shredded squash 1/2 c. onion, sliced
1/2 c. powdered mung bean 5 segments garlic
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1/4 c. powdered dried minnow Salt & pepper to taste
Preparation: Mix moringa pods, leaves, shredded papaya, squash, powdered dried minnow, powdered mung
bean, tomatoes, beaten eggs, onion, garlic, salt and pepper to taste. Place one piece of 5 x 5 banana leaf on a
plate, and pour the mixture on it. Then deep fry in oil until golden brown. Garnish with sliced tomatoes, onions
and calamansi*. Serves 8.

PIGEON OR CONGO PEA, PAPAYA, MORINGA, WINGED BEAN CHICKEN GUINAT-AN*
Ingredients:
3 pcs tomato 8 pcs winged bean
1 small papaya 1 c. coconut milk
1 c. boiled pigeon or Congo pea 1 c. palm heart
2-1/2 c. sliced chicken 3 pcs garlic
1 c. moringa leaves 1 small ginger
3 c. water 1 onion
Salt to taste
Preparation: Saute garlic, onions, tomato and ginger in hot oil. Add the sliced chicken and boil with salt. Then
add the water, and boil until the chicken is done. Add the papaya, palm heart, winged beans and pigeon or
Congo pea. Lastly, add the moringa and coconut milk. Season to taste.

VEGETABLE DELIGHT
Ingredients:
1 c. pure coconut milk 1 small pc ginger
1/3 c. pure coconut milk reserve 3 pcs bell pepper, green & red, quartered
5 pcs fish, preferably tilapia 1/2 c. moringa leaves
1 onion bulb, sliced 1-2 T. cooking oil
1 head garlic, crushed 1 t. crushed black pepper
3 tomatoes, quartered 1/2 c. pigeon or Congo peas
8-10 winged beans or string 1 c. cubed yellow sweet potato
beans, quartered
Preparation: Saute garlic in oil until brown. Add onion. Transfer to unglazed cooking pot, then add 1 c. pure
coconut milk, winged beans, pigeon or Congo peas, yellow sweet potato, fish, and ginger. Let it boil until halfdone.
Add bell peppers and tomatoes. Season with salt and crushed pepper. Add the rest of the coconut milk
and moringa. Boil for 5 minutes, and serve.

PATALBOG*
Ingredients:
1 c. sliced papaya 4 c. water
1 c. moringa leaves 1 tsp. salt
1 c. winged beans ginger and seasoning to taste
1 c. pigeon or Congo peas
Preparation: Wash peas and papaya (which have been sliced into elongated pieces). Remove young moringa
leaves from stems, and place in a cup. Slice winged beans to desired size, and wash. Pare ginger, and pound.
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Place all ingredients in a casserole accordingly. Cook for 15 minutes or until all vegetables are tender. Serve
hot. Serves 4.

SAUTED YOUNG PIGEON OR CONGO PEAS
Ingredients:
2 c. dried minnow 2 T. oil
2 c. moringa leaves 2 tsp. soy sauce
1 c. young pigeon or Congo peas 1 medium size onion
1/2 c. sliced tomato 3 cloves garlic
1 c. sliced squash salt to taste
Preparation: Saute garlic, onions and tomatoes. Add fish, squash and peas, and cover. Cook for 10 minutes.
Add moringa leaves, and continue cooking for 3 minutes. Remove from heat and serve hot.

DINENGDENG
Ingredients:
1 c. pigeon or Congo peas, boiled 1 T. fish paste or
1 c. green papaya, sliced into salted fish
small pieces 1 pc ginger
1 c. moringa leaves 2 medium tomatoes, sliced
1 c. winged beans, sliced into strips
1 c. roasted walking catfish or mullet
Preparation: Boil 2 c. water in a casserole. Add the fish paste, ginger, and roasted fish for 15 minutes. Then
add the previously boiled peas, green papaya, and winged beans. Cook until tender. Add the moringa leaves
last, and cook 2-3 minutes more. Add a pinch of Accent or salt to taste. Serve hot. Serves 4.

PINAMILIT NA "HALUWAN" (DALAG)*
Ingredients:
1 c. tilapia (roasted fish) 1 onion
4 c. coconut milk 1 small ginger
2 c. water 1 pc papaya
1 c. moringa leaves black pepper to taste
Preparation: Boil the coconut milk with water. After boiling, mix the fish with the spices for 5 minutes. Add
the papaya and let it boil for 5 minutes, then add the moringa leaves. Cook for 5 minutes more. Remove from
heat. Serve hot. Serves 4.

3-IN-1 RECIPE
Ingredients:
1/2 c. coconut milk, dilute 1/2 c. shrimp paste
1 c. dried shrimp 2 pcs green pepper,
1/2 papaya, unripe, cut into strips (cut into strips)
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3 c. moringa leaves 1 segment garlic & onion, minced
Preparation: Boil coconut milk, shrimp, garlic, and onions for 10 minutes. Season with shrimp paste, and
continue stirring. Add cooked peas, papaya, green pepper, and moringa leaves. Cook 5 minutes longer. Serve
hot. Serves 6.

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