Tinolang manok


    10 chicken peices
    1 small papaya, cut into 2 inch cubes
    4 cloves garlic, minced
    1 medium onion, diced
    1 teaspoon of fish sauce for flavoring.

    1 chicken bouillon cube
     moringa oleifera leaves.
    1 tomato, chopped
    4 tsp cooking oil
    5 cups water




  1. in a pot, put oil and aute chicken pieces in garlic, onion and tomato
  2. add water, bring to a simmer
  3. add moringa oleifera leaves.
  4. Add chicken bouillon cubes
  5. add fish sauce for flavoring
  6. cook until boiling and tender chicken.



Corned beef hash with moringa oleifera powder.

Makes 4 Servings

16 oz canned corned beef (optional)
1 large potato, peeled and sliced to strips or cut into small cubes
1 onion, sliced thinly
1 to 2 cloves garlic, peeled and minced
1 Table spoon of moringa oleifera powder
1 teaspoon of hot sauce1/2 teaspoon of sugar.
1 Tomato slice into strips.
1 1/2 cups water

vegetable oil

salt and pepper


Heat oil in a skillet. Fry potato pieces until lightly browned. Remove and set aside.

Saute onions until translucent.

Add corned beef, sugar,hot sauce and moringa oleifera powder.

Pour in water. Simmer for 1-2 minutes.

Add potatoes. Simmer for an addititional 2-3 minutes until potatoes are tender.
Serve hot with sides of poached eggs and garlic fried rice


CHICKEN ADOBO with Moringa Oleifera    

3 pounds skinless chicken breast
1/4 cup vinegar
1 tablespoon soy sauce
1 head garlic, crushed
8 whole peppercorns, crushed
1 tablespoon of moringa oleifera powder.

Wash chicken. Cut chicken into serving pieces. Add vinegar to chicken in 4 quart saucepan. Add soy sauce and rest of ingredients. Do not stir chicken until it has started to boil. Cover and simmer chicken till cooked, approximately 30 to 45 minutes. Add water, if necessary. Remove chicken. Fry some garlic in butter. When browned, add chicken without liquid. Fry till browned. Add liquid and simmer for 5 to 10 minutes

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