Malunggay Combo and Carrot Juice

Ingredients:

Malunggay Combo

2 cups malunggay leaves (horse raddish)

1 cup malunggay fruits

1 cup left over fish, flaked

1 cup evaporated milk

½ cup carrot pulp, from the juice

1 teaspoon salt, iodized

1 head garlic, minced

1 piece onion, chopped

¼ cup butter

1 teaspoon ground pepper

1 teaspoon sugar

Malunggay Carrot Juice

2 cups carrot juice

½ teaspoon calamansi juice

2 ½ cups washed sugar

1 piece ice

6 cups malunggay water

Sauce

1 cup evaporated milk

½ cup all purpose flour

2 teaspoon salt

1 teaspoon ground pepper

2 teaspoon sugar

½ cup mashed camote

Procedure:

1.     Saute garlic, onion and flaked fish.
2.     Add malunggay leaves.
3.     Add evaporated milk and seasonings.
4.     Add malunggay fruits, cook for two minutes.
5.     Add malunggay leaves
6.     Put in camote cup, pour sauce on top.
7.     Serve attractively.

Sauce 

Combine all ingredients.

Malunggay Carrot Juice

1.    Boil malunggay leaves for 10 minutes.
2.     Peel and blend carrots with levelled water. Extract and set aside.
3.     Extract calamansi juice.
4.     Mix all the malunggay, carrots and calamansi extracts and add sugar.

Recipe developed by: Nieva Josefina M. Marcelino, Jonnah Laine V. Toy

                                                  Florentino Torres High School, Manila

Tips:

This is true combo, with each part using ingredients from the other. Making the juice first would be the better option, so that the carrot pulp from it will be ready for use in the main dish.

The camote cup in the recipe need not be raw. It can be steamed or boiled briefly to make it smoother and easier to eat . The fish here can be any fish, but it's better to have fish that was either grilled or fried. A very good option would be to use smoked fish or tinapa.


Malunggay fruits are interesting and fun vegetable to eat, as there is a particular method eating it. The skin of the fruit is not eaten but only  the flesh and seeds inside. Some people enjoy scraping the flesh and seeds off the fruit by sucking it in their  mouths; other use their spoons to scrape it off. Whatever the technique, the point is enjoy it!... Oh My Gulay!

 

OH! MY GULAY!

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Rachel’s (Alejandro)  Bell Pepper Medley in Grilled Cream Dory

Ingredients:

1 small piece of each yellow, green and red bell pepper

3ml. Olive oil

75grams thinly sliced leek

30 grams grated Parmesan cheese

Dash of dried thyme

30 ml. Balsamic vinegar

10 fresh basil leaves, chopped

½ head broccoli

115 ml dry white wine

225 grams cream dory fillets

115 ml olive

6 gloves garlic, minced

Salt and pepper to taste

15ml water

Procedure:

1.     Wash and trim the broccoli. Cut the florets into 1-inch pieces.

2.     In a round microwavable baking dish arrange the florets in the center.

3.     Sprinkle with 2 tablespoon of water.

4.     Cover tightly with vented plastic wrap and microwave on high for 5 minutes.

5.     Let stand, covered for 3 minutes

6.     Uncover and drizzle with oil.

7.     Sprinkle the bell peppers, leeks, and thyme over the top.

8.     Re-cover with vented plastic wrap and microwave on high for 5 minutes.

9.     Let stand, covered, for 3 minutes

10. Sprinkle with cheese.

11.  Rinse fillets under cold water, pat dry.

12.   Place fillets in a large re-sealable plastic bag.

13.  Add wine, oil, vinegar, garlic, basil, salt and pepper.

14. Turn fillets gently to cover evenly marinade.

Reseal bag and gently massage the fillet.  

15. Prepare grill.

16. Drain marinade from fillets.

17. Reserve one half basting , discard remainder

18.  Cook basting frequently, until fillets flake easily when tested with fork, about 3 minutes per side.

Recipe contributed by: Juan Carlo S. Dela Cruz

This is from OH MY GULAY BOOK by: Arthur C. Yap, our Department of Agriculture Secretary