Malunggay (also known as moringa) is a leafy green that shows up in a lot of Filipino home cooking. If you grew up Filipino, you probably remember it in tinola, munggo, or coconut milk dishes.
If you're new to it, think of malunggay as a mild, easy-to-use green that's great in soups and simple everyday meals.
In this guide, I'll walk you through what malunggay is, what it tastes like, where to find it, and how Filipinos usually cook with it.
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What is Malunggay?
Malunggay is a leafy green that comes from the moringa tree, which grows easily in warm climates like the Philippines. In many Filipino homes, it's common to see a malunggay tree growing right in the backyard.
For cooking, people mostly use the leaves, though the long green pods (often called drumsticks) and even the flowers are edible too.
In Filipino kitchens, malunggay is treated just like other greens. It's usually added to soups, stews, or coconut milk dishes, especially near the end of cooking since the leaves are delicate and cook fast.
You'll often find it in everyday meals like tinola or munggo, where it adds a mild flavor and a pop of green without taking over the dish.
It's not fancy or complicated - malunggay is simply one of those practical ingredients that's been part of home cooking for generations.
What Does Malunggay Taste Like?
Malunggay has a mild, slightly earthy flavor with a gentle peppery note. It's not strong or bitter. If you've had spinach or arugula, it falls somewhere in between - but softer once cooked.
The leaves are tender and cook very quickly. When added at the end of a dish, they stay bright green and lightly soft without turning mushy.
If you're using the long pods (often called drumsticks), they have a firmer texture. Once cooked, they're a little sweet and slightly earthy, similar to green beans but thicker and more fibrous.
Overall, malunggay is easy to like. It blends into soups and stews without overpowering the dish, which is why it works so well in everyday Filipino cooking.
How Filipinos Use Malunggay in Cooking
In Filipino cooking, malunggay is usually added to simple, everyday dishes - most often soups and stews. It's not treated as a main ingredient. Instead, it's mixed in near the end for color, freshness, and a mild leafy flavor.
Here are a few common ways malunggay is used in Filipino recipes:
- Tinola: Chicken soup with ginger, usually cooked with green papaya or chayote. Tinolang halaan is a variation made with clams.
- Ginisang munggo: Mung bean stew cooked with pork, shrimp, or tinapa (smoked fish).
- Ginataang malunggay: Malunggay leaves cooked in coconut milk with aromatics, often with vegetables like ampalaya or squash, and sometimes seafood like squid.
- Malunggay pandesal: A twist on classic pandesal, with malunggay leaves mixed into the dough.
At home, it's used the same way you'd use spinach or other soft greens: toss it in last, let it wilt, and you're done. It cooks in just a minute or two, so there's no need to simmer it for long.
That's really it - malunggay is simple, practical, and meant for everyday meals, not complicated recipes.
How to Cook Malunggay (Simple Tips)
Malunggay is very easy to cook-as long as you don't overdo it.
Here are a few simple tips that make a big difference:
- Add it last. Malunggay leaves are delicate. Stir them in during the last 1-2 minutes so they stay bright green.
- Don't overcook. If cooked too long, the leaves turn dark and mushy. A quick wilt is all they need.
- Fresh or frozen both work. If using frozen malunggay, add it straight to hot dishes - no need to thaw.
- Use mostly the leaves. Pick the leaves off the stems before cooking. The stems are tough and usually discarded.
- Treat it like spinach. You can use malunggay anywhere you'd use soft leafy greens - soups, stews, or coconut milk dishes.
That's it. Malunggay doesn't need special techniques - it's meant for simple, everyday cooking.
Where to Find Malunggay
If you're in the Philippines, fresh malunggay is easy to find and you'll often see it growing in backyards.
In the U.S. and other countries, look for malunggay at:
- Filipino or Asian grocery stores
- Indian markets (sometimes labeled as drumstick leaves)
You'll usually find it in a few forms:
- Fresh leaves: Seasonal and not always available
- Frozen leaves: The most reliable option for cooking
- Pods (drumsticks): Sold whole in international markets
- Powder or tea: Found in health food stores or online
If you're cooking Filipino dishes, frozen malunggay works great. Just add it straight to soups or stews - no need to thaw.
Fresh leaves are nice when you can get them, but frozen is perfectly fine for everyday cooking.
How to Store Malunggay
If you're using fresh malunggay, pick the leaves off the stems, wrap them in paper towels, and store in a bag or container in the fridge. Use within 2-3 days for best quality.
For frozen malunggay, keep it in the freezer until ready to use. You can add it straight to hot dishes - no need to thaw.
Cooked dishes with malunggay can be stored in an airtight container in the fridge for up to 2 days. Reheat gently so the leaves don't turn mushy.
Quick tip: malunggay is delicate, so it's best enjoyed fresh rather than kept for long.
FAQS About Malunggay
Yes, but it's usually cooked in Filipino dishes. Cooking softens the leaves and makes them easier to digest.
Yes. Frozen malunggay works great for soups and stews. Just add it straight to the pot.
Spinach is the closest substitute. Kale also works, but it needs a little more cooking time.
Dahon ng sili (chili leaves) is another option, especially for tinola. They have a stronger, slightly bitter taste compared to malunggay, so the flavor will be different.
Fresh leaves keep in the fridge for about 2-3 days when stored properly.
Yes, use mostly the leaves. The stems are tough and usually removed.
More Filipino Ingredients to Know
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Dennis says
Love malunggay
Nora Reyes says
Amazing!