2 - 3 servings
How to cook Halaan at Malunggay (Clam and Moringa) Soup
- 1 pound fresh clams (halaan)
- 8-10 stalks moringa (malunggay)
- 1/2 garlic head , peeled and finely minced
- 1 thumb-sized ginger, peeled and julienned
- 1 onion, peeled and finely sliced
- 2 tablespoons vegetable cooking oil
- Filipino fish sauce (patis) for seasoning
- Wash the clams, changing the water several times. Place in a bowl, cover with water and allow to soak in the fridge for several hours, preferably overnight. Change the water every few hours.
- Prepare the malunggay by removing the leaves from the hard stalk.
- The easy way to do this is to place the top of the main stalk between your forefinger and your thumb. Slide your fingers down and the smaller stalks to which the leaves are attached will come off.
- The ones on the top portion are tender enough – you don’t need to pick each leaf one by one. But the stalks at the bottom of the main stalk are not as tender. Locate the top of each, place it between your forefinger and thumb and slide your fingers down like you did with the main stalk.
- Heat the cooking oil in a pot.
- Saute the garlic and ginger together, then add the sliced onion.
- Pour about 5 cups of water; season with patis. Bring to a boil.
- Add the clams and allow the water to boil once more. At this point, the clam shells would be open halfway.
- Add the malunggay leaves, cover and simmer gently for about 2 minutes.
- Serve the Clam and Moringa Soup hot with buttered bread, oyster crackers or saltines.
The Halaan at Malunggay (Clam and Moringa) Soup
recipe easy to cook and so good!
Fresh clams and corn went into this soup. The clams were soaked overnight with several changes of water to get rid of the sand. The ears of corn were manually shredded and slow cooked in butter.
The more common way of preparing this simple soup is to add sili leaves to the clams after the heat has been turned off. The pot is covered for a few minutes to allow the sili leaves to wilt before serving. But I have prepared this soup using malunggay leaves.
Malunggay (Moringa oleifera Lamk,) is a tree; both the leaves and the fruits are edible and highly nutritious and has been referred to as nature’s medicine cabinet and a miracle vegetable. No bitterness, no hard fibers, no aftertaste.
This recipe for Halaan at Malunggay (Clam and Moringa) Soup serves/makes: 2 - 3 servings
The Halaan at Malunggay (Clam and Moringa) Soup recipe and the pictures are adopted from The Philippine Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew