Pancit Molo
Pancit Molo is a Chinese-influenced dish associated with Visayan cuisine. It is similar to pork wonton soup.
INGREDIENTS FOR THE WRAPPER
2 cups flour
1/4 teaspoon salt
3 egg yolks
1/4 cup water
- Sift flour and salt, add the yolks and knead.
- Add water, kneading the dough until smooth.
- Lay out as thinly as possible on a floured table and cut in small triangles of one and one-eighth inch sides.
INGREDIENTS FOR THE FILLING
1 cup or one-fourth kilo chopped pork
1 egg yolk
1 tablespoon chopped kuchay (chives)
1 tablespoon patis (thin fish sauce)
pepper to taste
- Mix all and shape into balls small enough to fit in the wrapper.
- Wrap, bringing ends together.
INGREDIENTS FOR THE BROTH
3 cloves garlic, chopped
3 tablespoons lard
1/2 onion, chopped
1 1/2 cups small shrimps, cut in small pieces
patis (thin fish sauce) to taste
3 cups shrimp juice (To make: pound shrimp heads, add water and mash until all juice is leached out. Strain off the shells.)
1 chicken cut inti small pieces
12 cups chicken stock
salt and pepper to taste
2 tablespoons chopped kuchay (chives)
- Fry the chopped garlic in lard, add the onions and then the shrimps.
- Continue frying until brown.
- Add patis and shrimp juice, letting boil for seven minutes.
- Add the chicken pieces and the stock. Boil for several minutes.
- Before serving, add the previously wrapped ravioli-like molo.
- Season with salt and pepper.
- After removing from the heat, sprinkle with kuchay.
Serves eight.
Similar to Chinese wonton soup.
Although the word “pancit” is in the name of this dish, there are no noodles.
