How to cook Pancit Molo
The Pancit Molo, a recipe named after Molo City in Iloilo. Many housewives all over the country have learned to cook this dish. Pansit Molo can be served as soup at the beginning of a meal or as a heavy snack in the afternoon.
Pastry:
2 cups flour
1/4 teaspoon salt
2 egg yolks or 1 whole egg
1/8 cup water
Sift the flour with salt.
Add the eggyolks and mix with the fingers.
Add the water and continue mixing until the dough becomes smooth and fine.
Roll dough on a floured board to a thin paste, almost paper thin.
Cut into triangular pieces. Set aside until filling is ready.
Makes 25 to 30 wrappers.
Filling:
1/2 tablespoon minced garlic
1 cup ground pork salt and pepper to taste
1 tablespoon toyo
2 tablespoons chopped kasuy
2 eggyolks or 1 whole egg
Procedure:
Saute the garlic, and add the pork and other ingredients.
When done, fill triangle wrappers with this mixture and fold tightly to close the edges. Set aside.
Broth Mixture:
1 tablespoon garlic, minced
2 tablespoons fat
1 medium-sized onion, sliced
1/2 cup cooked, sliced shrimps
1 cup boiled chicken meat, cut into pieces
Salt to taste
10 to 15 cups chicken and shrimp stock
1 small bundle young onions, chopped
1/4 cup chopped celery
1 hard-cooked egg, sliced
Next Procedure:
Saute the garlic in fat, add the onions and shrimps.
Add the chicken and continue cooking for 5 minutes; season with salt or patis.
Add stock of chicken and shrimp.
When broth begins to boil, drop in the pieces of wrapped meat. Cook until done.
Garnish with chopped young onion leaves celery, and sliced hard-cooked eggs.