This is an old recipe. If you’ve been reading my blog for a while, you may have seen the images and recipe before. I had been planning on redoing it with step-by-step photos of the process but our moringa tree perished a while back.
The trouble with buying moringa leaves from the market is that they are mature leaves more often than not. And that’s not what I want because I prefer the young and tender ones. I could be that choosy when we had a tree. So, until we can replant, I’ll stick with the old recipe and photos.
Not familiar with moringa? See the linked post below.
Beef soup with ginger and moringa (malunggay) leaves
- 2 tablespoons cooking oil
- 6 cloves garlic smashed and peeled
- 1 two-inch knob ginger peeled and cut into rings
- 1 onion peeled and thinly sliced
- 800 grams beef short ribs cut between the bones
- fish sauce to taste
- pepper to taste
- 1 small carrot peeled and julienned
- 2 cups moringa (malunggay) leaves you may always add more
- Heat the cooking oil in a pot.
- Saute the garlic, ginger and onion.
- Add the beef and cook until the edges of the meat and the vegetables are all lightly browned.
- Pour in enough water to cover the meat. Add two tablespoons of fish sauce and two generous pinches of pepper.
- Bring to the boil, lower the heat, cover the pot and simmer the meat until tender, about two hours.
- Taste the broth and adjust the seasonings, if needed.
- Throw in the julienned carrot. Simmer for another 10 minutes.
- Add the moringa leaves, pressing them into the broth. Simmer for a few minutes.
- Serve the beef with ginger and malunggay soup.