There are two tall malunggay trees five houses away from our home. The two trees have a lot of flowers and beginning to bear fruits / pods. My auntie told me that pods can also be cooked but she never know how. I want to get some pods for testing but I never know its right maturity. Hmmm… this thing needs some googling session.
Finally, I got some malunggay pods but the source was not my neighbor. It took almost eight hours travel from Bongar, Malasiqui, Pangasinan – my wife’s hometown. My googling was cancelled.
The pod is almost 14 inches long, a few inches longer than my lappy. She stated that the picture below is the right stage for maturity. The pod is woody but the seeds are still soft.
Pod skin should be removed prior to cooking. It can be done by pricking the tip and pulling. Then cut, about two to three inches in length. It should be cut with a sharp knife. The woody pod cannot be cut cleanly with bare hands (unlike sitao).
This is a recipe out of malunggay pods – ginisang kalabasa, talong and malunggay pod. Saute garlic and onions over very low heat for 15 minutes. Add squash, eggplant, tomatoes and maluggay pods. Why malunggay leaves are missing?. Add it too if you want. Continue cooking for another 20 minutes or until soft.Take care not to overcooked the pods – the woody pod will break and mix with the whole dish making it inedible.
The cooked pods look like a bunch of small sticks with a soft inner part. You need to hold it on one end and sip the yummy flesh. My first taste impression was awful because I made a mistake of biting the whole pod. The hard pod is discarded after sipping.