REPUBLIC OF THE PHILIPPINES

Department of Education Region – IV A CALABARZON

Division of Laguna

Prepared by: AIREEN A. MALABANAN School Nutrition Coordinator

Noted: MAIEL A. LUZANDE

School Principal

Approved: TERESITA LL. JARAPLASAN, Ed. D.

District Supervisor

PACIANO RIZAL ELEMENTARY SCHOOL

School- Based Feeding Program

2015-2016

RECIPES

VEGGIE MIX

INGREDIENTS

1 c Oil

20 pcs Tokwa

1 c garlic

2 c Onion

2 kl Pork

1 kl Carrots

2 kl Baguio beans

2 klMunggo (toge)

2 tbsp Pepper

3 tbsp Patis

1 c Salt

5 c Malunggay leaves

PROCEDURES

1. Heat cooking oil, fry tokwa until golden brown, cut into cubes and set aside.

2. Using the same cooking oil, saute garlic and onion.

3. Add pork,cook until tender.

4. Add carrots, beans and sprouted mongo, then cook for 3-5 minutes.

5. Season with black pepper, patis and iodized salt.

6. Add malunggay leaves. Simmer for 2 minutes.

7. Serve hot.

UKOY MAKALHIP

INGREDIENTS

2 klSquash

3 C Malunggay Leaves

4 kl All Purpose Flour

3 tbsp black pepper

3 tbsp salt

2 c onion

2 c carrot

1kl shrimp, fresh water (small)

20 pcs. Egg, chicken whole

5 tbsp kinchay

5 c evaporated milk

1 kl sweet potato

1 liter coconut oil

VINEGAR MIXTURE:

5 C vinegar

1 tbsp salt

1 cup garlic

3 tbsp pepper

PROCEDURES:

1. Mix all ingredients except cooking oil. Set aside.

2. Measure about 90 g of the mixture and flatten.

3. Heat cooking oil in low to medium flame.

4. Fry until golden brown.

5. Serve hot with vinegar mixture or sauce.

MALU PINAKBET

INGREDIENTS:

1 c oil

1c garlic

2 c onion

½ kl tomato

1/2 c ginger

2 kl pork (lean)

¾ c bagoong

1 kl kamote dilaw

1 klsitaw

½ kl ampalaya

1 kl eggplant

½ kl okra

1 kl kalabasa

6 c malunggay

PROCEDURES :

1. In a sauce pan, saute garlic, onion, tomato and ginger.

2. Add ground pork and stir fry for 10 minutes.

3. Add bagoong and water.

4. Let it boil for about 5 minutes then add all vegetables.

5. Cook until half done.

6. Add malunggay leaves and simmer for 1 minute.

7. Serve while hot.

MALUNGGAY FISH BALLS WITH SWEET AND SOUR SAUCE

INGREDIENTS:

15 cans tuna flakes

2 kl all purpose flour

5 c malunngay leaves

1 c garlic

2 c onion

1 kl carrot

20 pcs. Egg (beaten)

5 tbsp iodized salt

1 liter cooking oil

PROCEDURES:

1. In a mixing bowl, combine the first 7 ingredients.

2. Add grated carrot and eggs.

3. Season with salt and mix well.

4. Weigh the combined mixture and divide equally into 25 servings. Form into balls.

5. Deep fry until golden brown. Set aside.

6. Serve with sweet and sour sauce or catsup.

PORK POCHERO ALA MORINGA

INGREDIENTS:

1 c garlic

1 c cooking oil

8 kl pork liempo cut into cube

Water

25 pcs. Banana saba, cut into half

1 kl sweet potato, cut into quarter

1kl baguio beans cut into half

1/2 tomatoes sliced

1 c green onions sliced

10 c malunggay leaves

2 tbsp iodized salt

PROCEDURES:

1. Wash all the needed ingredients, then slice into desired cut. Set aside.

2. Saute the garlic in cooking oil until slightly brown.

3. Add pork, and let it simmer till tender.

4. Add water and bring to a boil.

5. Add the banana and sweet potatoes.

6. When half done, add the beans and tomatoes.

7. Add green onions leeks, malunggay leaves and salt.

8. Remove from fire when done.

9. Serve while hot.

MORINGA VEGGIE PATTIES

INGREDIENTS:

4 kl kalabasa boiled ground

25 pcs.tokwa

1 kl shrimp

50 pcs.Beaten egg

2 c minced garlic

2 c onion sliced

4 klflour

3 tbsp iodized salt

2 tbsp pepper ground

2 ½ c raisins

8 c malunggay leaves

1 liter cooking oil

PROCEDURES:

1. Prepare all ingredients.

2. Peel and boil kalabasa in a port for 10 minutes, drain and mash in a bowl. Set aside.

3. In a bowl, mix together ground pork, shrimps, beaten eggs, garlic, onion, flour,Salt, pepper, raisins, malunggay leaves and kalabasa.

4. Mix all the ingredients well. Divide equally into 25 servings.

5. Deep fry and serve hot.

MALU – PATTIES

INGREDIENTS:

7 c malunggay leaves

7 c banana heart(batuan)

1 kl carrots, cubed

½ kl eggplant boiled

1 c garlic bulb minced

2 c onion sliced

20 pcs. kg tokwa

50 pcs. Beaten egg

4 tbsp pepper ground

2 c Soy sauce

1 c salt(coarse)

1 liter oil, coconut

PROCEDURES:

1. Blanch malunggay leaves, set aside to cool, chop finely.2. Boil banana blossoms, egglant separately until done. Peel and chop finely.

3. In a mixing bowl, combine ground pork, beaten eggs, malunggay leaves,

banana blossoms, carrots, eggplants, garlic, onions.

4. Mix thoroughly until well blended.

5. Add pepper, soy sauce and salt to taste and mix again.

6. Form into medium size patties.

7. Fry until golden brown.

MORINGA BALLS IN CREAM SAUCE

INGREDIENTS:

5 c malunggay leaves

2 kl galunggong flakes

1 c garlic bulb minced

3 tbsp pepper ground

50 c egg chicken beaten

4 kl all purpose flour

3 c green peas

1 c salt coarse

9 c bread toated

1 liter oil coconut

PROCEDURE:

1. Combine the first ingredients and add salt to taste.

2. Form into small balls about 135 grms in weight, dredge into bread crumbs.

3. Deep fry over moderate flame until light golden brown.

4. Remove from fire and place in a colander to remove excess fat.

5. Serve with sauce/catsup, optional.

FISH PIMIENTO-MALUNGGAY

INGREDIENTS:

3 c pimiento ( bell pepper)

10 c malunggay leaves fresh chopped

1 kl fried galunggong flaked

1 c garlic bulb minced

50 pcs eggs chicken beaten

4 kl squash fruit grated

4kl all purpose flour

2 tbsp ground pepper

1 big margarined melted

2 tbsp iodized salt

PROCEDURE:

1. Fry bell pepper until lightly brown, then submerge in water.

2. Remove skn then chop finely.

3. In a boiling water, add malunggay leaves, strain and chop finely.

4. In a bowl, mix finely chopped malunggay leaves, flaked fish, garlic, eggs,

pimiento, squash, flour, ground pepper, melted margarine and salt.

5. Place or mold mixture in between two banana leaves and deep fry.

6. Serve hot.

TINOLANG MANOK

INGREDIENTS:

10 kl manok chopped

5 tbsp salt iodized

2 c onion chopped

1 c garlic minced

5 kl sayote

1 c ginger

10 pcs.chicken cube

3 3 c malunggay leaves

1 c cooking oil

water

PROCEDURES:

1. Saute garlic, onion, and add chicken.

2. Add ginger, chicken cubes, sayote, salt and water.

3. Cook until tender.

4. Add malunggay leaves.

5. Serve hot.

PANCIT CANTON CON MORINGA

INGREDIENTS:

1 c cooking oil

1 c garlic minced

2 c onion sliced

1 kl squid balls

½ kl shrimp cubes

2 kl baguio beans cut into 1” diagonally

2 kl carrots, peeled thinly sliced

2 kl cabbage thinly sliced

5 c malunggay leaves

water

½ liter soy sauce

2 tbsp salt

8 kl pancit canton

PROCEDURES:

1. Prepare and wash all the vegetables needed.

2. Heat the cooking oil in a pan.

3. Saute garlic until light brown, then add onions.

4. After a few seconds,add pork liempo then the shelled shrimps.

5. Add in baguio beans, carrot, cabbage and malunggay leaves.

6. Put 2 c of water in a pan and bring to a boil.

7. Add soy sauce and salt to taste.

8. Put pancit canton noodles.

9. Mix half of the sauteed ingredients to the pancit noodles. Cook for 3 moe

minutes.

10. Place in a platter.

11. Serve hot with slice calamansi

MORINGA SHANGHAI ROLLS

INGREDIENTS:

20 pcs tokwa

2 c onion minced

1 c garlic minced

1/2 carrots cube

4 kl flour

50 pcs. Eggs beaten

500 grams tomato sauce

1 c kinchay

5 c malunggay leaves, chopped finely

2 tbsp iodized salt

200 pcs. Lumpia wrapper

2 liters oil

PROCEDURES:

1. In A mixing bowl, put the ground pork, onion, garlic, carrots, flour, egg,

Tomato sauce, kinchay and malunggay leaves.

2. Mix the ingredients and season with iodized salt.

3. Cut the lumpia wrapper into half.

4. Put 20 g. Of mixture in each wrapper and seal the edges with water.

5. Deep fry in hot oil.

6. Serve hot with vinegar or catsup.

PICADILLO CON MORINGA

INGREDIENTS;

3 C cooking oil

8 kl ground pork lean meat

1 c garlic minced

2 c onion sliced

½ kl tomatoes chopped

water

1 klsweet potato cubed

3 tbsp salt

Dash of Pepper

10 c malunggay leaves

1 c soy sauce

PROCEDURES:

1. Saute ground beef and set aside.

2. Saute garlic and onions until golden brown then add tomatoes.

3. Combine the ground beef, onions, garlic and tomatoes. Add water and bring to

A boil for 5 minutes.

4. Add the sweet potato, salt and pepper and cook for another 5 minutes.

5. Add malunggay leaves and soy sauce and cook again for another 5 minutes.

GINISANG MAIS

INGREDIENTS:

10 kl sweet orn young

water

1 c cooking oil

1 c garlic minced

2 c onion sliced

½ kl tomatoes ripe sliced

3 kl pork lean ground

3 tbsp iodized salt

2 tbsp black pepper

10 c malunggay leaves

PROCEDURES:

1. Shred young corn and set aside.

2. Saute garlic, onions until light golden brown.

3. Add tomatoes, ground lean meat, stir over low flame for 5 minutes, add the

Shredded young corn, continue cooking with frequent stirring over low flame to

avoid scorching.

4. Boil 12 cups water together with 6 cups corn cob water.

5. Pour the ground pork and young corn into boiling water. Cook for another

20 minutes until done.

6. Season to taste with salt and pepper, add malunggay leaves boil twice without

Cover.

7. Remove from fire, serve hot.

GINATAANG MUNGGO CON MORINGA

INGREDIENTS:

3 kl munggo green

water

2 c tinapa flakes

1 c cooking oil

1 garlic minced

2 c onion sliced

PROCEDURES:

1. Wash munggo drain and soak in 15 cups water for 1 hr.

2. Boil the mixture for 30 minutes or until tender. Set aside.

3. Pan fry dilis in 1 tbsp cooking oil. Set aside.

4. Saute garlic, onion, ginger and tomatoes in2 tbsp cooking oil.

5. Add into the munggo mixture. Add squash, simmer for 15 minutes or until

Tender. Stir.

6. In a low fire, pou thick coconut cream, add salt, continue stirring.

7. Add malunggay leaves until cooked. Serve hot.

MORINGA CORN SOUP

INGREDIENTS:

1c cooking oil

20 pcs.tokwa cubed fried

1 c garlic minced

2 conion chopped

½ c tomatoes minced

½ kl shrimp shelled

5 kl fresh corn

10 pcs chicken cubes

5 c malunggay leaves

30 pcs. Beaten eggs

2 tbsp iodized salt

1 c onion spring sliced

PROCEDURES:

1. Heat oil, fry tokwa for about 3 minutes until brown.

2. Saute garlic onions tomatoes and shrimps.

3. Add corn and chicken stock. Cover and let it simmer for 30 minutes until the

corn becomes tender.

4. Add Malunggay leaves, eggs and tokwa.

5. Season with iodized salt and simmer for another 2 minutes.

6. Sprinkle spring onions and serve hot.

MORINGA OMELET

INGREDIENTS:

3 tbsp salt

2 tsp pepper

50 pcs egg beaten

2 kl potato

5 c malunggay leaves

1 liter cooking oil

PROCEDURES:

1. Fry the potato. Set aside.

2. Mix all ingredients in a bowl.

3. Prepare a frying pan. Put oil.

4. Fry until golden brown.

CHICKEN SUAM

INGREDIENTS:

1 c garlic minced

2 c onion sliced

1 c ginger cut into strips

1 c fish sauce

2 tbsp salt

5 c of water

3 kl chicken ( shredded)

2 c malunggay leaves

2 kl miswa

PROCEDURES:

1. Saute garlic, onion, ginger in a large pan.

2. Add shredded chicken, fish sauce, salt and water.

3. Add miswa and malunggay leaves.

4. Cook for 10 minutes. Serve hot.

CHICKEN ALACUBANA

INGREDIENTS:

2 kl malagkit

3 kl bigas

10 pcs. Chicken cube

2 c cooking oil

1 c garlic minced

2 c onion sliced

2 kl chicken shredded

2 c carrots sliced

5 tbsp salt

5 c malunggay leaves

140 eggs hard-boiled

PROCEDURES:

1. Mix malagkit and bigas.

2. Dissolve chicken cubes in 4 cups of hot water and cook. Then set aside.

3. Heat oil. Saute garlic onion until medium brown.

4. Add chicken and cook until tender.

5. Add carrots, salt and cook for 2 minutes.

6. Serve hot.

GINISANG MUNGGO

INGREDIENTS:

3 kl munggo

2 kl sotanghon

3 kl ground pork

1 c garlic

2 c onion

2 tbsp black pepper

1 c salt

10 pcs. cubes

PROCEDURES:

1. Saute garlic, onion in a large pan.

2. Add chicken, munggo and water.

3. Add pepper, salt and cubes.

4. Add sotanghon.

5. Boil until cooked.