Crispy Malunggay Leaves (Moringa Oleifera Leaves)

August 17, 2020
Crispy Malunggay Leaves

There are some inventions there that are really worth dissecting to come up with your own version.  Crispy Malunggay Leaves is one of those oh-so-addicting inventions! There is now a craze about putting malunggay leaves in practically everything – pan de sal, drinks, soup, you name it! Someone out there came up with Crispy Malunggay Leaves and I, moi, ako, got addicted to it. Of course, knowing myself, I couldn’t just keep ordering it because sometimes it took days before it was delivered and I am not THAT patient. So I set out to come up with my version of this truly tasty morsels of malunggay. Why is there such a hype about malunggay leaves? Because it is super healthy for everyone, including babies and it’s practically free and impossible to kill (believe me in this aspect).

Frying the malunggay leaves

Crispy Malunggay Leaves (Moringa Oleifera Leaves)

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By Marianne de Leon
Prep Time: 30 minutes Cooking Time: 15 minutes Total Time: 45 minutes

Prolong the life of healthy malunggay leaves by frying them. You can eat it as is; or as toppings on pasta, soup, or rice.


  • 250 grams malunggay leaves - detach leaves from the stems; rough chop
  • Equal parts of cooking oil and Star Margarine for deep frying
  • Savory mix:
  • 100 grams caster sugar - or pulverize white sugar with food processor
  • 4 teaspoons aromat powder
  • ¼ teaspoon MSG
  • ½ teaspoon chili powder or black pepper powder



The trick here is deep frying the malunggay leaves in batches.


In a small bowl, mix the sugar, aromat, MSG, and chili powder; set aside.


Put the cooking oil in a wok. Bring the temperature of the oil to 130ºC and monitor it that it stays in that temperature.


Using a fine-mesh strainer that fits in the bottom part of your wok, place about 1 cup of malunggay leaves in it and deep fry the leaves until there are no bubbles left; you also have to continually pour oil into the leaves using a ladle to make sure that all the leaves in the strainer are well fried.


When well fried, lift strainer out of the fryer and place the fried leaves in another mesh colander that is lined with paper towel, to drain. Change the paper towel when drenched with oil.


When you have done the whole lot, place the drained leaves in another clean bowl and sprinkle the savory mix and mix well.


Place the cooled leaves in plastic containers and refrigerate until time to eat. And then you just keep eating and eating and eating!

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