Dr. Lorna Valera”s
MALUNGGAY NOODLES
Ingredients: 2 ½ c flour
1 c malunggay leaves, dried
¾ c water
2 eggs
2 tsp. salt
Procedure: 1. Mix all ingredients.
2. Knead until smooth and elastic.
3. Dust with flour and roll.
4. Extrude or cut.
5. Boil.
6. Rinse and drain.
Note: 1. If you dry after extruding or cutting, it is called “dried miki.”
2. If you fry after rinsing, it is called “pancit canton.”
http://www.bic.searca.org/bmarc/biolife_jan_feb08.pdf
Easy recipe
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