Called "Malunggay" in the Philippines and "Moringa" in English, this plant has been used medicinally for centuries. It can be used to treat wounds, the juice extracted from the leaves is applied to the wounded area, and a number of vitamin deficiency diseases. Recent medical studies confirm the efficacy of it.
I am very pleased with its power of recuperation. It never fails to improve my mom's condition, its been part of her daily food and as a daughter with stringent rules (I know she hates some of them) I always make sure I bring home a small bag of malunggay. Her favorite is cook it with clams.
It's also good for those who want to go on a diet, either because it's low in carb, or it feels good when eaten even with large amount of servings.
Let me share a healthy and easy to prepare recipe:
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| Kinason (Philippine Clams) cooked in Malunggay Leaves (by: Me) |
Kinason (Philippine Clams) with Malunggay
Ingredients
clams, soaked in a bowl of water
malunggay leaves, picked
tomato, sliced
ginger, sliced
onion, minced
ground pepper
corn oil, 2 tbsp
2 glasses of water
How to cook
1. Sauté onion, tomato, ginger and clams in medium heat. Wait until clams open.
2. Pour water and let it boil.
4. Sprinkle pepper and add malunggay leaves.
5. Simmer for 2 minutes. (Do not overcook malunggay)
6. Serve hot. Best with cooked rice.
*No salt was added. Salts are naturally present in clams.
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