Recipe#6: Sardines ala Sisig w/ Malunggay Bits

Ingredients:

2 150g. Cans of  Hot/Chili Sardines (remove the sauce and bones)

1 pc. Cucumber, chopped include the skin

2 onions, chopped

5 cloves of garlic, crushed

Ginger, crushed

Malunggay Leaves, thinly chopped

Butter Margarine

All purpose Cream

Chili (if you want more hot)

Soy Sauce

Salt and pepper to taste

1 egg for garnish

Cooking Directions:

1.) In a pan, Saute garlic, onion, ginger, and sardines in a butter

2.) Add soy sauce, salt and pepper

3.) Allow to cook for a 3 mins.

4.) Add Chili, Malunggay bits and Cucumber

5.) Stir constantly, then add all purpose cream

6.) Stir until golden brown, or slightly roasted

7.) Add egg on top, and cover

8.) Simmer until egg is cook and serve

Tip: you can also use Mayonnaise instead of all purpose cream, or you can also mix the scrumbled egg.

Recipe #5: Sauteed Bitter Gourd ( Ampalaya )

Ingredients:

1 pc. ampalaya or bitter gourd

1/4 ground meat ( or canned spicy meat)

Malunggay Leaves

1 onion, chopped

2 tomatoes, sliced

5 gloves garlic, crushed

Chili (optional)

Cooking oil

2 eggs, bitten

1 1/2 cups water 

Salt and pepper to taste

1 tbsp. Patis ( Fish Sauce) or Soy Sauce

Ampalaya (Bitter Gourd): Removing the Bitterness

1.) Cut Ampalaya in the midle

2.) Remove the middle part of Ampalaya, the chopped

3.) Mash ampalaya with 1 cup of rock salt and water, soak for 30 mins. 

4.) Wash ampalaya and set aside

Cooking Directions:

1.) In pan, saute garlic, onion, tomatoes, ground meat in cooking oil

2.) Simmer for 5 mins.

3.) Add Ampalaya (washed), Malunggay Leaves, water, salt and pepper to taste

4.) Simmer for 10 mins. 

5.) Add egg and chili, cook for 1-2 mins and serve.

Tip: Do not cover the pan and stir only after the egg is cooked.

Recipe#4: Malunggay Tea

Ingredients:

Malunggay Leaves

Sambong (optional)

Kalamansi

Cooking Directions:

1.) In your favorite pan or kettle, boil Malunggay w/ Sambong leaves 

2.) Put some kalamansi juice and serve

Tip:  Drinking Malunggay as a tea is very nutritious,

It can be a home remedy for colds specially when mix with Sambong

And Kalamansi Juice

Recipe#3: Chicken Tinola w/ Malunggay

Ingredients:

1 kg. Chicken chopped (without the skin)

Malunggay leaves

1 Sayote peeled and slice

1 large onion slice

Garlic crushed

Ginger strips

1 chicken cube

Patis

Salt and Pepper to taste

Cooking oil

Water

Cooking Directions:

1.) Heat cooking oil in a pan

2.) Add the garlic, onion, ginger and chicken

3.) Simmer for 5 mins.

4.) Add water, patis, chicken cube, salt and pepper

4.) Simmer until boil

5.) Remove the excess fat of chicken floating

6.) Add the Malunggay Leaves and Sayote

7.) Simmer until boil and serve.

Tip: Remove the chicken skin for less fat