If an apple a day keeps the doctor away in the United States, here in the Philippines it’s malunggay that does the trick. Yes, that malunggay tree growing in your backyard is a rich source vitamins and minerals that are often missing in our daily diets. According to the Department of Agriculture, malunggay has four times the calcium in milk, two times the protein in milk, three times the potassium in bananas, four times the vitamin A in carrots, and the same vitamin C content as seven oranges. As if this was not enough, malunggay can be used to treat various ailments like ulcers and migraines, and prevent a number of health problems like intestinal worms, diabetes, and high blood pressure.
In Filipino cuisine, malunggay leaves are used as vegetable ingredients in soups (tinola), chicken, and fish dishes. However, a Filipino bakeshop and catering company was able to incorporate malunggay into a best-selling dessert bread that has been making its rounds among hospital patients and foodistas alike. Paul Calvin’s Deli Restaurant at the Fort is known all over the Metro for their malunggay bread, a sweet, moist bread that can satisfy your sweet tooth after a hearty meal. Don’t be fooled by the green leaves and mistake it for a salty bread like I did! Despite its appearance, Paul Calvin’s malunggay bread has the consistency and texture of a slightly nutty carrot cake and the taste of banana bread. I first tried the malunggay bread at Paul Calvin’s blogger party last Friday and it was the perfect topper for the sumptuous feast we just had – it’s sweet but not cloyingly so, and it doesn’t make your stomach weigh like a ton of rocks like most breads and desserts do.
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