Pancit Molo
Thursday, December 14, 2006
When You make pancit molo
A. Make the Wanton
B. Make the Soup
A. Wanton
1/2 kilo Fresh pork (10% fat or less) - removed skin (set aside), ground the
pork
Garlic - (I think I would use 1 or two bulbs depending if it's native or taiwan
variety)
Salt and pepper to taste
Molo wrappers ( if you have time its best to make your own pasta)
Combine ground pork, garlic, salt and pepper to taste. Put some filling on one
corner of a molo wrapper. Roll up to enclose. Get
the two ends and pinch together to seal. A little
water will do the trick. Do this for all the filling
and wrappers. Cut the excess molo wrapper.
There's actually a specific way to wrap these. The ilonggo people would call
"belo sang madre" . If I'll be able to cook this i'll post it in the blog.
Variation - (some people would add (or subtract) different vegetable and
flavors)
eg. singkamas, carrot, onion, shrimps parsley. I suggest when you do cook
(fry) a little of the mixture and taste and correct your seasonings, One of my
lola before would add a little salted black beans to taste.
B. Soup:
2 tablespoons oil
garlic, chopped
Onions, chopped
Pork Skin - cooked and sliced thinly
1 chicken breast, cooked and flaked
½ cup shelled shrimps (or dried)
Chicken gizzard and liver, chopped (optional)
(chicken shrimp ham) broth
salt and pepper to taste
chopped spring onions
fried garlic
Heat oil then sauté garlic and onions. Add chicken,
sliced pork skin, shrimps. Cook for a few minutes then add the broth.
Bring to a boil then drop in the stuffed molo
wrappers. add the excess wrappers. Add the chopped chicken gizzard and liver.
Season to taste. Cover and let boil. Serve hot
topped with lots of spring onions and fried garlic.
Variations : You can add milk to make the soup creamier.
_________________________
Comments From Egroup
Just by reading it, I
know masarap ito. But using fresh shrimp would definitely be better than
using dried shrimp (hebe) as filling of the wonton, right? I remember
telling the manager of a fastfood joint here in Cebu one time. I told him
"Please don't change the quality of your wonton noodle soup. Use fresh
shrimp, not hebe". You see, just one taste and you'll know they've
substituted the fresh shrimp with hebe. But I applauded them for coming up
with a better kind of noodles (thinner and minus that amoniacal smell
typical of the market noodles).
- Dr. Henry
Hi Wyatt. The recipe I use from the Monterey cookbook (written by Michaela
Fenix) called for sprinkling fried garlic chives and using a combination of
pork, shrimp, and chicken broths, as you indicated. Guys, don't skimp on the
broths. You will surprise yourself with the deep complex flavor.
- Nathan Lim
Hi Wyatt, Hi henry...In molo, I sually add chorizo de bilbao. And also let the oils of it boil with the chicken bones broth. TIP: When doing this broth do not cover the pot at all, anytime! You will get a clear perfect broth all the time. I learned this from Chef Paeng.
- Nancy
posted by wyatt @ 6:14 PM,
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