Filipinos have a way to, intentionally or not, give things a “Pinoy” touch.
The O! My Gulay Recipe Book, distributed by the Department of Agriculture—Bureau of Agricultural Research, features winning culinary art discoveries from the O! My Gulay Cooking Contest held in 2007. Most of which are dishes originally from other countries but were given a distinct Filipino twist.
The secret ingredient that gives an instant “Pinoy” taste? Malunggay!
No doubt first prize winners Nieva Josefina Marcelino and Jonnah Laine Toy of Florentino Torres High School developed their recipe using the leaves and fruits of Malunggay. Their “Malunggay Combo,” a mixture of malunggay leaves and fruits, carrots, camote, fish, evaporated milk, and other condiments, and “Malunggay and Carrot Juice” won the hearts (and tummies) of the judges.
Sixth placers representing the Holy Spirit National High School, introduced their “Malunggay California Maki.” Instead of using seaweeds as wrapper, theirs make use of fried malunggay leaves.
Other noteworthy recipes with malunggay as the key ingredient include “Malunggay Nachos with Mayo Garlic” by Manila High School, “Ka-Mal-It-Da (Kalabasa, Malunggay, Itlog, Isda) Shanghai by San Isidro National High School, “Nutri-Pancake” by Lakan Dula High School, and many more.
Malunggay, scientifically called Moringa Oleifera, is gaining recognition as a “superfood”, especially in the Philippines.
The Philippines, as a tropical country, is very favorable of the growth of malunggay trees. It is a sun- and heat-loving plant and can be grown without a formal irrigation system; it is also capable of growing in dry sandy soil and of tolerating poor soil.
Dr. Raffy Barrozo, board member of the Moringaling Phlippines Foundation, Inc., encourages Filipinos to plant Malunggay trees even in an urban setting, saying: “Once it gets established, you don’t have to take care of it that much.”
A healthy tree can live up to a hundred years and can produce two kilograms every two months. Imagine an overflowing supply of the wonder vegetable that can give seven times more vitamin C than oranges, four times more vitamin A than carrots, three times more potassium than bananas, and four times more calcium and two times more protein than milk.
With all the benefits one can get from this superfood, lifestyle-related ailments such as cardiovascular diseases, heart problems, high blood pressure, and cancer may be prevented.
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