Sunday, July 15, 2007

Atty. Mich's Pancit Molo Recipe

Pancit Molo or Molo Soup. Whatever you call it, I call it delicious. Ever since I was a kid, I've always loved Pancit Molo. It was usually served during special occasions so I've associated this dish with, for lack of a better word, joy. Think soul food, comfort food, and home cooking. For me, no special occasion is ever complete without it. And every ordinary day becomes special because of it.

I've written about Pancit Molo a while back. But it was only today that I found out Mich shared a recipe of hers of this dish in the comment box of that particular post. I'm bringing that recipe up here for all of you to try.

Here's Mich's take on this classic Filipino cuisine. (I feel like having a bowl of this right now. Unfortunately it's 2 in the morning... Maybe tomorrow!)

Pancit Molo

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! ;)

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