Sunday, June 10, 2007

Pancit Molo

Pancit Molo is one of the most popular Filipino soups that's a favorite in Philippine Fiestas. Yesterday, in addition to the food that I've prepared on the request of my friends, my mom prepared Pancit Molo (because, she says, all food gatherings must have soup). Other food I served yesterday will be featured in another blog article that I am still working on. In the meantime, hold off your hunger by making your own bowl of Pancit Molo. Here's the recipe from eat.ph:

PANCIT MOLO
By Agnes Cuenca Brought to you by Cook Magazine

Ingredients:

Molo balls


1/2 K ground pork
4 cloves garlic, chopped
3 stalks green onions or leeks, chopped
1/4 K fresh shrimps, shelled and chopped
2 whole eggs
salt & pepper to taste

1/2 tsp vetsin
30 pc molo wrapper

Molo broth

1/4 cup cooking oil
2 cloves garlic, minced
1 medium onion, chopped
1/4 K shrimps, cooked, shelled and halved
1/4 K chicken meat, cooked and cubed
5-6 cups chicken stock
salt & pepper to taste
1 Tbsp chives, coarsely chopped

Instructions:

1. To make molo balls, mix ground pork, garlic, green onions, shrimps, and eggs. Season with salt, pepper, and vetsin.
2. Place a teaspoonful of the mixture on the center of a molo wrapper. Fold wrapper diagonally. Roll the base of the triangle once towards the top. Pull the two ends together towards the center and fasten with a little water.
3. To make the molo broth, heat oil in a casserole. Saute garlic and onions. Add the shrimp and chicken meat and cook for 10 minutes. Add chicken stock. Season with salt and pepper. Bring to a boil.
4. Drop the molo balls and cook for another 15 minutes. Add the chives and remove from heat. Serve hot.

1 comment:

atty mich said...

hi tin :)


i have my own molo recipe! :)


here goes!

ingredients:

large molo wrapper (jimcu brand is preferred ;)

toppings:
garlic (sauteed till golden brown)
spring onions (sliced into small pieces)



filling:
2/3 head garlic (big) chopped
(ma-garlic akong tao...;)
1 medium onion, chopped
(finely if you want para di halata sa mixture, especially if kids are eating this dish)
2/3 cup soy sauce
2 pcs of eggs
ground pepper to taste ( i use about, 2/3 tablespoon)
1/4 k ground beef
(i use beef instead of pork because they say beef is healthier... tho some studies now say beef is bad and pork is good... oh well, you can go anywhich way ;)
1/4 k chicken breast

(problem is, i go by the feel not by measurement so quantities are my estimates)


for the broth:
2 pcs. knorr chicken cubes
2 liters of water

(i dont add salt anymore...the cubes and the soy sauce do the trick)

procedure:

1. boil the broth cubes and the chicken together.

2. While waiting for the chicken to cook (just enough for you to remove it from its bones), mix all ingredients for the molo filling.

3. Remove cooked chicken from the broth and cut into small pieces or flakes (remove the bones).

4. Add the chicken to your filling mixture and mix well.

5. use around a teaspoon of filling on the molo wrapper. (how i wrap it: lay the wrapper on a plate in a diamond shape, place the filling at the center, fold the bottom corner towards the top leaving about a millimeter of space, then fold the left corner towards the right, then the right towards the left. Bunch it at the top to form a siomai-like look ;) If the filling is moist, it will stick, otherwise, use clean water as paste ;) )

6. Add these molo balls to the broth when it is already boiling...

(optional add-on... misua noodles can be added ....and other almondigas add -ons... i thinks its basically the same ;) )

7. Boil for about 10-15 minutes... (they say salmonella can be killed only after 10 minutes of boiling ;))

8. add some of your browned garlic as well as the spring onions to the soup. Reserve some for individual serving.

9. Serve with toyomansi sauce. ;)

10. Eat as you please!

hehehe... (me and my family can eat up to around 15 molo balls each on one sitting! ;)


Enjoy!

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