Last year, I posted an entry on Pancit Molo. Here now is the recipe, as requested by a number of readers . . . I hope to post the rest of my backlog soon . . .
PANCIT MOLO
Ingredients:
1 cup ground pork
1/2 cup chicken, cooked and flaked
2 eggs
3 tbsps. chopped green onion
1/2 cup shelled fresh shrimps, sliced
1/4 head medium-sized garlic, chopped
1/2 medium-sized onion, chopped
1/4 cup apulid [chinese chestnut] either boiled or canned, chopped
Pancit Molo wrappers
Toyo to taste
Pinch of pepper
Method:
Combine all above ingredients. Divide the mixture into two and wrap one-half of the mixture by teaspoonfuls in Pancit Molo wrapper. Set aside the remaining half for the broth.
To make wrappers:
Sift together 2 cups flour and 1/4 teaspoon salt. Add the yolks of 3 eggs and knead with the fingers. Add 1/4 cup water and work until the dough becomes very smooth and fine. Roll out on a floured board to about the thickness of paper. Cut in small triangular pieces about 3″x 3″.
For the broth prepare:
20 cups chicken broth
1/2 head garlic, chopped
1/2 medium-sized onion, chopped
3 tbsp spring onion, chopped
1/4 cup lard
Salt and pepper to taste
Method:
Saute garlic and onions. When slightly brown add remaining half of the stuffing mixture and cook for about 5 minutes. Add chicken broth and bring to a boil. Season with salt and pepper. Drop stuffed wrappers in the broth and continue to simmer until molo is cooked.
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