Recipes to learn to eat moringa
1 c pigeon or Congo pea, boiled and 1 loaf sliced bread
Pigeon Pea or Congo Pea, Papapa, Moringa and Winged Bean Rice
1 c young pigeon or Congo pea, 1/2 c shrimp, shelled & diced
Sauted Pigeon Pea or Congo Pea, Papaya, Moringa and Winged Bean with Liver
1-1/4 c pigeon or Congo pea 1/2 c liver
Pigeon Pea or Congo Pea with Pork and Banana Blossom
1 c peas 1 c winged bean
Broiled Milk Fish with Pigeon Pea or Congo Pea
21 medium size milk fish (broiled with Green onions scales)
Chicken with Pigeon or Congo Pea, Papaya, Moringa and Winged Bean
1"1 medium size chicken 1 onion
Pigeon or Congo Pea, Papaya, Moringa and Winged Bean with Dried Minnow and Coconut Milk
1 c dried minnow 1 c green papaya, cubed
1 c shredded green papaya 1 or 2 eggs, beaten
Pork's Leg with Pigeon Pea or Congo Pea, Papaya, Moringa and Winged Bean
1 whole pork leg 1 c moringa leaves
Pigeon Pea or Congo Pea, Papaya, Moringa and Winged Bean Sweet Potato Ring
1 yellow cassava 1 c coconut milk (second extraction)
Pigeon Pea or Congo Pea, Papaya, Moringa and Winged Bean in Nest
1/2 c peas 1/2 c moringa
Binulay (Binalot Na Gula)*
1 c ground beef and pork 1/2 c flour
Pigeon Pea or Congo Pea, Papaya, Moringa and Winged Bean Hamburger
1 c boiled peas, mashed 1/2 c papaya, chopped
Pigeon Pea or Congo Pea Guinat-An*
3 pcs tomatoes 6 pcs winged bean
1/2 c pigeon or Congo pea seeds 1 c moringa
Select fresh tender vegetables that are free from blemishes. wash whole and slice to desired sizes; set aside. Bring to boil1 c thin coconut milk. Add pre-cooked pigeon or Congo pea, squash, and young taro leaves. Boil for 5 minutes. Add remaining 1 c thin coconut milk, winged beans, bitter melon and spices. Boil for 2 minutes. Add thick coconut milk and leafy vegetables. Allow to boil. Remove from fire. Serve while hot.
Pochero a la Berding Gulay
1 c peeled & sliced unripe papaya 3 stems green onions
Saute the garlic and ginger in cooking oil until slightly brown. Add the rice 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 fire when done, and serve while hot. 8 servings.
1/2 moringa leaves 1/4 c powdered dried dried minnow
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 by 5 banana leaf on a plate, and pour the mixturer on it. Then fry in hot fat until golden brown. Garnish with sliced tomatoes, onions and calamansi*. 8 servings.
Pigeon or Congo Pea, Papaya, Moringa, Winged Bean Chicken Guinat-An*
3 pcs tomato 8 pcs winged bean
Saute garlic, onions, tomatoes and ginger in hot oil. Add the sliced chicken and boil with salt. Then add thewater, and boil until the chicken is soft. Add the papaya, palm heart, winged bean and pigeon or Congo pea. Lastly, add the moringa and coconut milk. Season to taste.
Sauted Vegetables with Cassava
2 c boiled pigeon or Congo pea shells* 1 c mongo bean, yard-long
Saute garlic, onion, and tomatoes, with green shells. Add beans, peas, papaya and cubed cassava. Add water and salt to taste. Boil until tender.
Pigeon Pea or Congo Pea, Papaya, Moringa and Winged Bean Lampirong*
3 c lampirong 1/2 c peas or mung beans, boiled
Saute lampirong in tomatoes, oil, garlic and onion. Add fish paste, and cook until tender. Add boiled mung bean or pigeon pea, winged bean, and squash. Lastly, add yam bean and moringa. Season with salt and pepper to taste.
1 c pure coconut milk 1 small pc ginger
Saute garlic in oil until brown. Add onion. Transfer to unglazed cooking pot, then add 1 cup pure coconut milk, winged beans, pigeon or Congo pea, yellow sweet potato, fish, and ginger. Let it boil until half-done. 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.
1 red papaya 4 c water
Pigeon or Congo Pea, Papaya, Moringa and Winged Bean with Dried Fish
2 c sliced winged bean 1 c thick coconut milk
Boil 2 cups thin coconut milk with peas, camote, and papaya. Add dried fish and winged beans. Cook for 5 minutes. Add thick coconut milk and soy sauce. Cook until it boils. Add moringa leaves, and cover. Remove from fire. Serve hot.
Sauted Young Pigeon or Congo Peas
2 c dried minnow 2 tbsp oil
Saute garlic, onions and tomatoes. Add fish, squash and peas, and cover. Cook for 10 miinutes. Add moringa leaves, and continue cooking for 3 minutes. Remove from fire and serve hot.
1 c pigeon or Congo pea, boiled 1 tbsp fish paste or salted fish
Roasted walking catfish or mullet P>Boil 2 cups 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 MSG or Accent, and salt to taste. Serve hot. 4 servings.
Pinamilit Na "Haluwan" (Dalag)*
1 c tinapa (roasted fish) 1 head onion
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 fire. Serve hot. 4 servMSG or Accentings.
Papaya, unripe Cooking oil
Saute the garlic untilk golden brown. Add the sliced onion, pepper, and shrimp orOnion dried fish. Add 1 c of water. Add sliced caggage, shredded papaya, and soy sauce. Cook until tender. Add salt and MSC or Accent to taste. Serve hot.
1/2 c coconut milk, diluted 1/2 c shrimp paste
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 h ot. 6 servings.
Pigeon or Congo Pea, Papaya, Moringa and Winged Bean Chop Suey
2/3 c mashed boiled peas 1/4 c chopped onion
Combine mashed peas, winged beans, shrimp, one-half of the beaten egg, 1 tbsp flour, half of the bulb onion; season with white pepper and salt to taste. Mix well and form into small balls and fry./ Saute garlic, remining onion and shell meat. Add salt and shrimp juice. Let it simmer for 2 minutes. Add fried pea balls, papaya, winged bean and rice washing. Bring to boil for 3 minutes. Beat 1 tbsp flour to the remaining beaten egg, and pour in; add red and green pepper, then salt to taste. Sprinkle with white pepper and serve hot for 6 persons.
Pigeon or Congo Pea with Blanched Dried Minnow
2 c pigeon pea seeds, fresh or dried 6 c rice washing
Peel and slice onion. Wash tomatoes, and cut into cubes. Add to the rice washing together with the pea seeds. Add salt and boil until peas are tender enough. Then add the blanched dried minnow, and boil for 5 minutes. Serve hot. Good for 6 servings.
1 The flower of this wild banana is extensively used as a vegetable, as are those of other bananas.
2 The meat from a young unripened coconut that has a jelly-like consistency.
3 Yams may be used as a substitute.
4 Coconut milk is extracted by squeezing the meat of a freshly grated coconut. The first squeezing is called kakang gata. A second squeezing is used after water is added to the remaining coconut meat, and this is called gata or coconut reserve.
5 Unknown at this time. Further inquiries are being made to the Food and Nutrition Research Center of the Philippines, and this information can be obtained by writing to the author at a later date.
6 Lumpia wrappers are made from rice or wheat flour dough and are paper-thin, and pliable when dampened.
7 See Section I, "Introduction".
8 The green pods of moringa can be used as a substitute for okra.
9 What portion of this plant (leaf or grain) is used is unknown at this time. It is a common forage grass. Further inquiries are being made to the Food and Nutrition Research Center of the Philippines, and this information can be obtained by writing to the author at a later date.
10 Rice washing is the water used to wash the rice the second or third times after the dirt and insects have been washed out. It contains a powder from the rice, and is thought to preserve some of the nutritional value of the rice.
11 The leaves of this plant are used as a spinach substitute; fruit are used to make wine, jellies, and a variety of other products (with a flavor similar to cranberries), and used in drinks because of its bright red coloring.
12 Saba is both a term for a specific species of banana, as well as a generic term for wild and cultivated bananas and for plantains. Wild or cooking bananas or plaintains are used both as a vegetable (green), and as a fruit (ripe), and the flowers are used as a vegetable.
13 Sitaw (sitoa) is a generic name for a number of green beans (including green cowpeas), as well as for dried cowpeas.
14 The heart of almost all palms can be cooked and eaten as a vegetable.
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