Comments on: Young Malunggay Seed Pods

By: Maria Isabel Rodrigo

Maria Isabel Rodrigo — Sat, 18 Dec 2010 12:57:20 +0000

I superlike this vegetable, I can have this for viand for days and days without being fed up, it is very nutritious too. I really love this in pakbet (pak-bhut) with pork para magmantika-mantika ang native ampalaya ang sweetish camote.

By: nina

nina — Fri, 05 Mar 2010 09:19:36 +0000

Just curious, what did you end up cooking? :)

By: wil-b

wil-b — Mon, 01 Mar 2010 02:29:18 +0000

yea. . .I love this as “buridibod” malunggay seed pod stewed in bagoong and tomato thickened with camote :D yumm. . . MM, have you ever tried the younger malunggay seed pods. . . as in really young very thin and still tnder and soft, we call it “marautong” in Ilocos and we usually just blanch it and mix it with bagoong sibuyas and kamatis. . .

By: Kasseopeia

Kasseopeia — Sun, 28 Feb 2010 04:58:41 +0000

I’d cook it as my mom and lola do: in dinengdeng with sitaw, okra, patani, alucon and upo in bagoong-isda. Served alongside fried galunggong and hot rice! Yum!

By: acousticpot

acousticpot — Fri, 26 Feb 2010 23:09:09 +0000

MM, i would blanched it and mix it with your ever famous KKKK salad. or sautee it with shrimp, brocolli, french beans and mustasa and top up with sesame seeds

By: Footloose

Footloose — Thu, 25 Feb 2010 16:09:47 +0000

Agree with Millet here, looks like a dead ringer for patola so will be great with meatballs and misua.

Malungay leaves only turn bitter when over-cooked. Try it in something like caldo verde, applying it like a garnish just before serving and you can induce lactation even in mal-nourished moms.

By: iya

iya — Thu, 25 Feb 2010 02:29:23 +0000

we cook this with inihaw na bangus leftovers, camote, and bagoong… my favorite ulam with sabaw on a rainy day! :D~~~

By: Anne :-)

Anne :-) — Wed, 24 Feb 2010 09:28:07 +0000

Are they sweet when eaten raw? Maybe you can do that Jamie Oliver recipe substituting them over leeks for a pasta sauce. :-)

I have to get a copy of that recipe and give it to you…

By: Getter Dragon 1

Getter Dragon 1 — Wed, 24 Feb 2010 01:00:01 +0000

These are like Illocano edamame. The fun way to eat these are boiled intheir stalks and served with tomatoes and onions. Just munch on the stalks and eat the pods. The stalks are discarded.

As mentioned inthe other posts, you can enjoy them in dinengdeng so its a good way to maximize that leftover fried fish. I’ve never had it in pinakbet, but imagine it must be pretty good. My favorite is just grazing through a pile with tomatoes and onions on a summer day.

By: b

Tue, 23 Feb 2010 10:03:47 +0000

I would add those to 2 pop dishes of southrn philippines” manok bisaya with kamungay and’ munggos with kamungay .