Friday, February 20, 2009


Dr. Lorna Valera”s


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.”

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