Creamy PANCIT MOLO... why not cook some?

This is an inherited recipe from a former Ilonggo colleague who already migrated to Canada. (If truth be told, Pancit Molo actually originated from Iloilo hence, I'm just lucky Tita Lyn generously shared this recipe). We served this soup when we celebrated our birthdays together in our office. All our guests consumed it with much gusto. Since becoming a hit in that party, I included it in our family menu. What I liked about this soup is, it's not the typical Molo Soup that most of us Tagalogs are familiar with. This is creamier and tastier. What's more with the pure meat used in the recipe without any extenders, flavoursome! This is what's best in home cooking. You are in control of what's getting into your food. So, why not grab your kitchen tools and make your home deliciously steaming! :-)




Preparation Time: 10 mins
Cooking Time: 30 mins
Serves 8

Ingredients:

1/4 kg chicken breast
1/4 kg ground lean pork
1/8 kg shrimp, deveined and chopped
1 154 ml can of evaporated milk
2 beaten eggs
1 head garlic, finely chopped, divided into 2 portions
1 med sized onion, finely chopped, divided into 2 portions
1/2 tsp pepper
1 tsp salt
1/8 tsp MSG
1 tsp soy sauce
1 chicken broth cubes
2 tbsps canola oil
molo wrapper
spring onions and fried garlic (as garnish)
6 cups water


Procedure:

1. Mix ground pork, shrimp, half portions of onion and garlic in a mixing bowl. Season with salt, pepper, MSG and soy sauce.

2. Add the beaten eggs and mix well.


3. Wrap 1/2 tbsp of mixture in a molo wrapper. Set aside.

4. Boil the chicken breast in 2 cups of water. Add the broth cubes. Shred the chicken meat once cooked. Save the broth.

5. Add canola oil in ahot pan. Saute the shredded chicken and the remaining portions of onion and garlic. Add the chicken broth and four cups of water. Allow to boil.

6. Add the stuffed molo wrapper one at a time and cook. Molo is done when it floats.

7. Add evaporated milk and continue cooking for 3-5 mins.

8. Top with fried garlic and spring onions. Serve while hot. Best consumed with "soy chilimansi" dipping sauce (soy sauce, chili and calamansi)

Cooking Tips:

Use Alpine milk for a creamier, full bodied soup

Make uniform sizes of molo wraps so the dish will be cooked evenly

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