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.
Malunggay is Moringa oleifera
A drought resistant tree, various parts of Moringa oleifera are used as food and medicine in many parts of Asia. The leaves and immature pods are used in cooking.
Beef soup with ginger and moringa (malunggay) leaves
Ingredients
- 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
Instructions
- 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.