The malunggay and iodine-rich mussels combo make this a nourishing meal.
Put a Pinoy twist to your siomai by wrapping them in petchay leaves.
Use this local version of pesto in pasta, on bread, or even as a marinade for meat and seafood.
Malunggay leaves contain four times the calcium and twice the protein of milk, three times the potassium of bananas, and four times the vitamin A of carrots.
Aside from tinola, you can also use malunggay leaves for pesto too!
Next time you're entertaining, serve guests these mini desserts so they can have a little of everything!
Pack your little one's lunchbox with fun, healthy eats!
Adobo, pancit, and lotsa local "ulam" to chase the blues away.
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