Text 14733, 73 rader
Skriven 2007-04-28 12:23:27 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: DRUMSTICK TREES  70428
==============================
 -=> Quoting Mark Lewis to Jim Weller <=-

 DS> Here is a curious recipe.   It would seem that "drum sticks" refers
 DS> to some sort of vegetable -- but what?  I was unable to find it using
 DS> a short Wiki search.
 
 JW> I first heard of it on a Filipino food list but still haven't had
 JW> any. It is called horseradish tree there or maringa. It is an
 JW> exceptionally nutritious vegetable tree that grows pods called
 JW> drumsticks.

Although I do not recall seeing or hearing of the fruit, the
horseradish tree is known as "malunggay".  Its leaves are used for
flavouring soup.

 ML> eeeooohhh... i wonder if i can get them to grow around here ;)

I have seen them growing in tropical areas; possibly would also grow
in more temperate climates.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Monggo
 Categories: Filipino, Beans, Vegan
      Yield: 1 Servings
 
      1 c  Whole monggo (mung) beans
      5 tb Vegetable oil
      7    Cloves garlic, lightly
           Mashed
      2    Medium-sized onions,
           Chopped
    3/4 lb Red-ripe tomatoes, chopped
    1/2 lb Malunggay leaves (substitute
           Spinach or kangkong)
      1 ts Salt or to taste
      1 tb Calamansi or lime juice
      1    Calamansi, or lime, cut into
           Wedges
 
  (We used to grow kamote (sweet potatoes) in the back yard and we
  would just get kamote leaves and put them in the monggo. - Glen)
  
  Clean and pick over the beans.  Wash in several changes of water.
  Drain. Put the beans and 5 cups water into a 2-quart pot and bring to
  boil. Cover, lower heat and simmer for 2 minutes.  Turn off the heat,
  and let the pot sit, covered for 1 hr.  Bring the beans to a boil
  again. Turn heat to low and simmer gently for 1 1/2 hours or until
  the beans are tender and slightly mushy.  Stir gently during the last
  half hour of cooking to prevent sticking.
  
  (I generally use a pressure cooker.  I would let it whistle at least
  thrice, or if I don't feel like hearing it whistle, I would let it
  come to pressure, and then lower the heat and then let it simmer for
  around 8 minutes before removing it.  The monggo should be nice and
  mushy by the time you depressurise the pressure pan and open it up.)
  
  Saute garlic in the veg oil until light brown.  Add onions, fry until
  translucent.  Add tomatoes, stir for 5-6 minutes.  Add cooked monggo
  beans and bring to a simmer.  Simmer, with occasional stirring for 5
  minutes. Add malunggay leaves, salt and 1 tbsp calamansi juice. Stir
  and simmer. Simmer with occasional stirring, 5 minutes or until
  leaves are done. Serve with calamansi wedges and rice.
  
  From Madhur Jaffrey's "World of the East Vegetarian Cooking"
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)