Malunggay leaves or Kalungay in Bicol dialect, is called Horseradish leaves in English. This tropical vegetable tree is widely grown in the Philippines and some parts of Asia, but they survive in warmer and humid areas in the USA, such as Texas, Florida, Hawaii and California. Malunggay is mostly cooked in coconut milk, but some people boil its leaves, and turn them into medicinal tea.

This plant is scientifically proven to contain healthy vitamins and minerals. Sounds like a good idea to focus on Millie’s Ginataang Malunggay with Shrimps. Linaggang Kalunggay as we call it in Bicol.

Ingredients: 3-4 servings

2 bundles of fresh Malunggay leaves
1 can(12 oz.) coconut milk
6 fresh prawn shrimps
1 medium slice onions
2 cloves crushed garlic
1 medium size Anaheim pepper
salt & pepper to taste
1 cup water

Cooking Procedure:

  1. First, clean malunggay leaves thoroughly, slightly shake each stalk to ensure no bugs are attached to therm. Remove the leaves from their stems and strings. Set aside.
  2. Wash and devein shrimps, remove that annoying antenna and the thin dark line(vein) on its back. Set aside.
  3. Set up the stove to medium heat. On a deep skillet, pour a can of coconut milk, followed by water to dilute with its milk. Add onions, garlic, Anaheim pepper, black peppers and drop the shrimps with the mix. Stir frequently until it starts to boil.
  4. Add the Malunggay leaves, keep stirring until all the leaves are soaked into the coconut milk, as the milk turns thicker.
  5. Remove from fire as soon as the malunggay leaves is cooked. Ginataang Malunggay is best served hot, with steamed rice and prito.

Tip: Malunggay leaves tend to attract some types of bugs that stick into their tiny leaves and stems. Make sure you flush the leaves with running water. Leaves are tiny and so they easily fall of its stems, so gently pat them with dry towel prior to collecting its leaves for cooking.