On a recent trip to Kahuku (Oahu) I asked my elders to show me how to make Kalamunggay.
We went to Gramma's plantation house to gather leaves
In back we find the Kalamunggay tree (Moringa oleifera), we harvest only the young foliage. She said older leaves are bitter.
Then the tedious task of stripping foliage from stems begins. Family members gather to help in the process.
After a couple of hours we have a large bowl filled
Here on the mainland we get the leaves from the Asian market frozen. Not as good as fresh but it will do
Only 5 ingredients; Chicken with skin removed
Tanglad (Lemon Grass)
Hawaiian Alaea Salt
Everything goes into the pot except salt
Simmer for 1 hour then meat is removed from the bones. Return bones to the pot, add salt to taste and simmer for an additional 8hrs. Strain broth through cheesecloth and return to pot. Add chicken and kalamunggay, add more salt if needed. Keep at a low simmer to keep leaves from going bitter. Served with my sriracha sauce (stay tuned for that recipe).
Don't waste the skin. Sprinkled with crushed Alaea salt and roasted in a 350deg oven for 45min till golden and crispy!