I definitely prefer taking food all natural and whole rather than man-handled product in any given time.
As mentioned in my previous post, “Yummy “Exotic” Food Gifts of the Philippines 1: the Childhood Memories”,
https://mabel8ble.wordpress.com/2013/02/19/yummy-exotic-food-gifts-of-the-philippines-1-the-childhood-memories/, that in this post, I will go right to Pili Nut and Malunggay that I didn’t have much idea and curious about.
Here’s a videos I made focusing on the health and nutritional benefits and uses, of the Moringa Oleifer/Malunggay and Pili Nut. Don’t let that not so pretty video thumbnail fool you. There are lots of colorful picture inserts and a sunny vivid flashback clip inside the video. I’ve checked out a lot of websites to provide good information for the video. BTW, the moringa can purify water too.
I have not really explore how to eat the Moringa Oleifera (leaves) as I have a weak digestive system. I am happy to stick with my “Southern collar green cooking”.
For you who’d like to have some sexier and more gastronomical Moringa/Malunggay dishes. I found a dish out there to give an idea. I’d think it makes a very good Presto sauce, with roasted Sesame seeds and Almonds + fresh or powder garlic or both. Very healthy, more nutritional value and absolutely way cheaper than the traditional Presto. Who says you can only make Presto with Basil and Pine nuts. I can make some if you really like to get a recipe.
The hot chocolate below with the recipe is very similar to the one I made for my over the top Valentine Day event on a budget, https://mabel8ble.wordpress.com/2013/02/10/how-to-easily-swept-your-valentines-off-his-her-feet-finale-a-beautiful-romantic-easy-healthy-delicious-valentines-day-on-a-budget/, except I use some of the Philippine Cocoa with Malunggy Seeds. In fact, I am using the big gobler hot chocolate picture from that Valentine event. Since the Philippine Cocoa is lighter, so I use 2 Ghirardelli dark chocolate squares of .75 oz to make the flavor richer and deeper in this recipe. You can by all means use any cocoa. Good quality one makes the difference. And the liqueur too.
Mabel’s Guilt Free Intoxicated Hot Chocolate w Philippine Cocoa w/Malunggay Seeds
- 8 TB any good quality Cocoa (mix of Starbuck Cocoa and Philippine Cocoa w/Malunggay Seeds in this recipe)
- 1 TB good coffee (optional)
- 1/2 tsp vanilla abstract (optional)
- 2 TB condensed milk
- 4 C filtered water
- 3/4-1 TB black Raspberry Liqueur (Chambord, you can do any liqueur you like, i.e. Orange (Grand Marnier) or chocolate, irish cream, coffee or caramel liqueur… just make sure you round up the final taste note to your liking)
- 1 C milk
- 2 squares total of .75oz Dark chocolate about 70%
Put every ingredients except the last 2 into pan one after another and keep stirring the mixture. If your milk is not very fresh, put it in the beginning after the cocoa. Bring the mixture to boil for about 10 second, then turn down the heat to let it simmer for about 1 minute. Keep stirring. Turn off the heat and put in the last ingredient of dark chocolate square. Keep stirring to make sure everything is melted and dissolved. Serve either hot or cold.
Makes 3-4 servings
Note: 1) you don’t have to have all the ingredients here to make some cozy comforting hot chocolate. Buy all means try your own ingredients and adjust to your own taste; 2)use little heavy cream or cream liqueur to make it even more luxurious but still guilt free; 3) if you serve it cold, make it sweeter; 4)if you put in more alcohol, this would turn into a delightful cocktail and make way more servings.
Cheers, hope you enjoy this happy intoxicating hot chocolate/coca as much as I do.
Credit where credit’s due. Sources for some images and information in making of the video. Check them out, some of them really good read:
- www. kaskus.co.id